06 June, 2011

Glazed Root Beer Float Bundt Cake

If you can, make this cake a day ahead–the root beer flavor really comes out after a day to rest at (cool) room temperature. ~Shauna Sever

Glazed Root Beer Float Bundt Cake ingredients
Makes 1 Bundt cake
For the cake:
2 cups root beer
1 cup dark unsweetened cocoa powder (Blogger and author Shauna Sever likes Valrhona)
1/2 cup unsalted butter, cut into pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 tsp baking soda
1 tsp salt
2 large eggs

For the glaze:
2 cups confectioners’ sugar
1/3 cup dark unsweetened cocoa powder
1/4 tsp salt
1 tsp pure vanilla extract
1/4 cup root beer
3 Tbsp unsalted butter, very soft

Notes:  Shauna says, "Don’t even think of using diet root beer here."

Position an oven rack to the lower third of the oven and preheat it to 325ºF. Spray a 10-inch Bundt pan generously with nonstick cooking spray.

Combine the root beer, cocoa powder and butter in a medium saucepan. Place it over Medium heat and warm the mixture, stirring often, until the butter is melted. Whisk in the sugars. Let cool.

In large bowl, sift together the flour, baking soda and salt.

Lightly beat the eggs in a small bowl, then whisk them into the cooled root beer-cocoa mixture. Make a well in the center of the dry ingredients, and gently stir the wet ingredients into the dry. The batter will be slightly lumpy; don’t over-mix it. Scrape the batter into the prepared pan.

Bake the cake until a toothpick inserted into the cake comes out clean, about 45 to 50 minutes (the original recipe says 35-40, but more time may be needed). Cool the cake in the pan for at least 30 minutes before gently loosening its sides from the pan. Spray a wire cooling rack with cooking spray; invert cake onto it to finish cooling completely.

To make the glaze:  In a medium bowl, whisk together the confectioners’ sugar, cocoa powder, salt, vanilla and root beer until well-blended. Whisk in the softened butter until smooth. If necessary, adjust the glaze with more confectioners’ sugar to thicken the glaze or a bit of root beet to thin it–you want it to flow lazily off a spoon–not too runny, but nowhere near spreadable.

Spoon glaze over the cake and let it drip down the sides. Allow glaze to set for 15 minutes or so before serving. This cake keeps covered at room temperature for at least 5 days (and just gets better and better as it sits), or longer, if refrigerated.

Shauna adapted from Matt Lewis and Renato Poliafito, Baked: New Frontiers in Baking (New York: Stewart, Tabori & Chang, 2008), 87 - 88.

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