November 15, 2011
Happy National Bundt Day!!!
One of my favourite food blogs, The Food Librarian, takes on the daunting task of preparing a bundt a day for the month (check out the aptly named “I Like Big Bundts” pages!) leading up to National Bundt Day. Needless to say, I wish I worked in her place of employment! Whenever I’m looking for a bundt cake to make, I always check out her blog first, and her countless number of bundt recipes. Last year, I made a lemon bundt cake. This year, to celebrate National Bundt Day, however, I went with a bundt from Baked’s cookbook, the chocolate root beer bundt cake.
I wish the photos captured this cake better; now that it’s daylight savings, I no longer have the joy of natural daylight during the week to take photos in. Add to that the fact that chocolate cakes are already pretty hard to photograph…and you’re left with this dark brown chocolate blob of a cake. It really is a tasty cake though! I can’t say that the root beer adds any flavor to it; it pretty much is just a rich, deep, moist, decadent chocolate cake with an enormous layer of smooth, fantastically chocolatey frosting. This is one powerful chocolate cake, and the perfect cake to celebrate National Bundt Day with.
Chocolate Root Beer Bundt Cake
From Baked: New Frontiers In Baking
2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
2 ounces dark chocolate (60% cacao), melted and cooled slightly
1/2 cup (1 stick) unsalted butter, softened
1 teaspoons salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups confectioners’ sugar
1. Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.
2. In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
3. In a large bowl, whisk the flour, baking soda, and salt together.
4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough.
5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
1. Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.
2. Use a spatula to spread the fudge frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving.