Root Beer Chocolate Bundt Cake
(I talked about this recipe here)
for the cake:
2 cups root beer (or 1 1/2 cups root beer + 1/2 cup root beer flavored schnapps, for a more pronounced root beer flavor)
1 cup cocoa powder
1/2 cup cold butter, cut into small pieces
1 1/4 cups granulated sugar
1/2 cup brown sugar, packed
2 cups all-purpose flour
1 1/4 teaspoon baking soda
1 teaspoon salt
2 large eggs, beaten
for the frosting:
2 ounces semi-sweet chocolate, melted then slightly cooled
1/2 cup butter, softened
1 teaspoon salt
1/4 cup root beer
2/3 cup cocoa powder
2 1/2 cups powdered sugar
optional: sea salt, for sprinkling on top
to make the cake:
Preheat the oven to 325.
Grease or spray a 10-inch bundt pan.
In a small saucepan, heat root beer, schnapps (if using), cocoa powder, and butter over medium heat, stirring until butter is completely melted.
Add granulated sugar and brown sugar to the pan, whisking to dissolve.
Remove pan from heat and cool slightly.
In a large bowl, whisk flour, baking soda, and salt.
Whisk beaten eggs into cooled root beer-cocoa mixture.
Fold flour mixture into cocoa mixture, taking care not to over-stir, which will result in a cake with a tough texture. It's okay if the batter is a bit lumpy.
Pour the batter into the prepared pan.
Bake at 325 for 35-40 minutes, rotating the pan after 20 minutes - until a knife inserted in the center of the cake comes out clean.
Let the cake cool completely in the pan, then carefully loosen the sides and turn the cake out onto a platter.
to make the frosting:
Put all the ingredients in a food processor and pulse in short bursts until the frosting is smooth (if you don't have a food processor, a blender will work, too).
Use a spatula to spread the frosting over the crown of the cake.
Sprinkle lightly with sea salt, if desired.
makes 1 10-inch cake (I cut mine into about 12 slices).
source: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito