The idea of living in Oklahoma probably doesn't fill most of you with profound joy or longing. And I can understand. It's not the kind of place that most people dream of experiencing. We don't have particularly notable landscapes, architecture, culture, or events. What we do have is extreme temperatures and extreme weather. In fact, tornadoes are probably enough to turn most people off. Forever.
But I have lived the vast majority of my life here, and there is definitely happiness and contentment to be had. The people are kind and resilient, the sunsets are breathtaking, and the tornadoes aren't usually too bad (if that's any consolation). And, at the risk of sounding glib, one thing I love about Oklahoma is Pops.
I love going to Pops and gambling on whether the random sodas I choose will be delicious or gross, mediocre or memorable. And they have many, many different root beers to aid me on my quest to find the best possible root beer. I've had lots of delicious root beers (some of my favorites are Iron Horse and Pop Shoppe), as well as some total bloopers (like their signature Round Barn root beer--why haven't they figured out that their house brew tastes like a paper bag?)
So I consider myself somewhat of an expert on root beers, and I was quite excited for this Root Beer Bundt Cake, though I wasn't really sure what to expect. I chose a favorite, high quality root beer in hopes that it would add to the cake.
In the end, none of us could really taste the root beer, with or without knowing it was in the ingredients. But it was still a moist, deliciously decadent chocolate cake. You definitely need the ice cream to go with it, since there's something synergistic about the combination. So, whether or not you're a root beer aficionado, I think you should try this cake. Mm...I kind of wish I had some more right now.
Root Beer Bundt Cake (printable recipe)
Recipe courtesy of Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. Copied with permission.
For the cake
root beer (do not use diet)
dark unsweetened cocoa powder
unsalted butter, cut into pieces
1 1/4 c
firmly packed brown sugar
1 1/4 tsp
For the root beer fudge frosting
- 2 oz. dark chocolate, melted and slightly cooled
- 1/2 c unsalted butter
- 1 tsp salt
- 1/4 c root beer
- 2/3 c dark unsweetened cocoa powder
- 2 1/2 c powdered sugar Cooking Directions
- Preheat the over to 325 degrees. Generously spray the inside of a 10-inch bundt pan with nonstick spray.
- In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
- In a large bowl, whisk the flour, baking soda, and salt together.
- In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy--do not overbeat.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating pan halfway through, until the cake tests done. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn int out onto the rack.
- To make the frosting, put all ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.
- Use a spatula to spread the fudge frosting over the crown of the bundt in a thick layer. Let it set before serving, with vanilla ice cream, of course.