I’ve been having such a hard time in the kitchen lately. Figuring out what to make for meals has been feeling like such a chore. I’ve had absolutely no patience for cooking. And don’t even get me started on cleaning up the kitchen after I cook. Maybe it’s because my brain wants to be on summer vacation like my kids are. I don’t know, but I sure hope this passes soon.
However, I did feel like it was time to bake something. Something new, but something simple. I thought a bundt cake would be perfect. After looking through a few of my cookbooks, I decided on this root beer bundt cake. It’s very easy to make (you don’t even need a mixer), and it tastes fantastic—like a chocolate cake, but with a twist from the root beer. We ate it as-is, but the authors suggest serving it with vanilla ice cream—a cake version of a root beer float!
Root Beer Bundt Cake
For the root beer bundt cake:
2 cups root beer (NOT diet)
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
For the root beer fudge frosting:
2 ounces dark chocolate (about 60% cacao), melted and slightly cooled
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups confectioners’ sugar
Make the root beer bundt cake:
1. Preheat oven to 325°F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray (I used the kind for baking, with flour in it). Or you can butter and flour it.
2. Combine the root beer, cocoa powder, and butter in a medium saucepan. Cook over medium heat until the butter is melted. Add both sugars, and whisk until dissolved. Remove from the heat, and cool.
3. In a medium bowl, whisk together the flour, baking soda, and salt together.
4. Whisk the eggs together in a small bowl, until just beaten. Whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. Do not overbeat, or you can end up with a tough cake—the batter will be slightly lumpy, and that’s fine.
5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through. The cake is done when a small sharp knife inserted into the cake comes out clean.
6. Transfer the pan to a wire rack to cool completely. After the cake is cooled, run a dull knife around the sides of the cake, and turn it out.
Make the root beer fudge frosting:
1. Place all the ingredients for the frosting in a food processor fitted with a metal blade. Pulse until the frosting is smooth and shiny.
2. Use a spatula to spread the frosting in a thick layer over the top of the cake, and let set before serving.