|Stirring root beer, butter, and chocolate|
|Cocoa and butter paste to prepare pan|
|Brushed and ready for the batter|
|In the oven|
|If I had powdered sugar for glaze, it would have been even more lovely.|
Root Beer Bundt Cake
Preheat the oven to 325 degrees F (160 C). Prepare a bundt pan as follows:
To prepare pan:
Melt 1 T butter and combine with 1-2 T cocoa powder to make a paste. Brush the inside of the bundt pan all over.
This is the best way to keep your chocolate cake from sticking. You get a cake that releases the pan easily, without the discoloration you get when you flour the pan.
For cake batter:
1/2 cup unsalted butter
2 cups flour
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 oz. dark chocolate, chopped
1 c. sugar
1/2 c. packed dark brown sugar
1 1/4 tsp baking soda
1/4 tsp ground allspice
1 tsp salt
3 large eggs, beaten
2 1/2 cups confectioners' sugar
1 tsp vanilla extract (or 1/2 tsp ground vanilla)
In a large saucepan, heat 2 c. root beer, the cocoa powder, chocolate, and butter over medium heat until butter has melted. Add the sugars and whisk until dissolved. Remove from heat and let cool.
In a bowl, combine 2 c. flour, baking soda, allspice, and salt. Whisk the eggs into root beer mixture once it has cooled and then fold in the dry ingredients.
Pour the batter into the prepared pan and bake about 55 min to 1 hour until a toothpick inserted comes out clean. Transfer to rack. Gently poke the cake (still in pan) all over with a skewer and pour 1/4 c. root beer on the cake. Let cool in pan for 20 minutes, then invert cake onto a serving plate and let cool completely.
To make glaze, whisk remaining 1/4 c. root beer, confectioners' sugar, and vanilla in a bowl until smooth. Drizzle over cake.
Once the cake has cooled, cover it in a cake carrier and wait until the next day to serve. It is just ho-hum the first day, but really good on day two. That is when the root beer flavor comes out.
Both kids like it a lot, especially the toddler.