Frothy, foamy, sweet, earthy. A good root beer is like good wine (or what everyone seems to think good wine is like, I wouldn’t know, I’m a college student). It’s got layers. The experience engages the senses. It fizzes, it foams, its icy cold goodness tastes like summer. It’s my soda.
So when I came upon a chocolate cake featuring root beer, I jumped on it (besides we all know my obsession with beer flavored chocolate cakes). So hear you go, the perfect cake for summer.
Root Beer Bundt Cake, from Baked by Matt Lewis and Renato Poliafito
for the cake
2 cups root beer (no diet kids, we need the real deal)
1 cup cocoa powder
1/2 cup butter, cut into pieces
1 1/4 cups sugar
1/2 cup brown sugar, firmly packed
2 cups flour
1 1/4 tsp baking soda
1 tsp salt
for the frosting
2 oz dark chocolate, melted and slightly cooled
1/2 cup butter, softened
1 tsp salt
1/4 cup root beer
2/3 cup cocoa powder
2 1/2 cups powdered sugar
Step 1: Preheat oven to 325 degrees F. Grease a 10-in bundt pan with either nonstick cooking spray or butter and flour.
Step 2: In a saucepan, heat root beer, cocoa, and butter until melted. Add both sugars and whisk to dissolve.
Step 3: Whisk together the dry ingredients. In another bowl, whisk the eggs until just beaten and then add to chocolate mixture.
Step 4: Gently fold the cocoa mixture into the flour mixture. The batter should be lumpy. Pour batter into prepared pan and bake 35-40 min, until a knife inserted into the cake comes out clean.
Step 5: Put all frosting ingredients in a large bowl and mix with a hand mixer until ingredients morph into frosting. Frost cake and enjoy!