If I actually lived in my dream world, I would be making layer or bundt cakes all the time for all the world to eat. There would never be a stale, quarter eaten cake sitting on my counter ever again. But, unfortunately I live in the real world and only make cakes for birthdays, which is not very many, like one a year.
This past weekend I found a non-stick mini bundt cake pan at Goodwill for $5. FIVE DOLLARS. All the cakes I’ve wanted to make but never did flashed before my eyes. One of those cakes being root beer chocolate cake with root beer fudge frosting. Ugh, this new cake pan will probably be the death of me… a cakey, frostingy, delicious death.
Anyway, on to the cake! Skimming through my favorite baking book Baked, the root beer chocolate cake is something I’ve always been intrigued by but kind of scared to make for some reason. It had been so long since I baked anything, I just decide f*** it, I’m making this cake in mini form. Fear not, for this cake is quite delicious. It doesn’t taste of root beer, there’s just a little spice and saltiness to it, but mostly has a super rich dark chocolate flavor. Combined with the fudge frosting, this really is the perfect little chocolate dessert.
The recipe calls for a bundt pan, but I made mine in a 6 cup mini bundt pan and had enough left over for two more mini bundt cakes. I ended up freezing half of the cakes for the days when I really want something chocolatey but don’t want to bake and consume a whole pan of brownies. These cakes are wonderful on their own or with the simple root beer fudge frosting (recipe below).
Ingredients for Cake – makes one 10-inch bundt cake or 6 to 8 mini-bundt cakes
- 2 cups of root beer (I highly recommend Bundaberg or Virgils)
- 1 cup dark unsweetened cocoa powder
- 1/2 cup unsalted butter, cubed
- 1 1/4 cups sugar
- 1/2 cup packed brown sugar
- 2 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
Root Beer Fudge Frosting
- 2 ounces dark chocolate
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1/4 cup root beer
- 2/3 cup dark unsweetened cocoa powder
- 2 1/2 cups confectioner’s sugar
Preheat oven to 350 degrees. Butter and flour pan, either 10-inch bundt pan or 6 cup mini-bundt pan. In a saucepan over medium heat, whisk root beer, cocoa powder and butter til butter is melted. Whisk in sugars til dissolved; take off heat and let cool.
In a large bowl, whisk flour, baking soda, and salt. In a small bowl, beat eggs then whisk into the cooled root beer mixture. Fold flour mixture into root beer mixture until just combined (batter will be lumpy, don’t worry).
Pour batter into prepared pan. For the 10-inch bundt pan, bake for 35 to 40 minutes rotating halfway through baking. For the mini-bundt pan, bake for 15 to 20 minutes, til a toothpick comes out clean. Let cool in pan for about 10 minutes, then turn on to cooling rack.
Combine all ingredients in a food processor, pulsing in short bursts til frosting is smooth. If you don’t have a food processor, do what I did: stir ingredients in large bowl til slightly moistened, then beat with a hand mixer til smooth. Spread on cakes. Feast.