I bought a pair of jeggings yesterday. Surprisingly, I'm still here. God did not strike me dead. The earth didn't end - although we did feel an earthquake out in western MA, but that's a different story entirely. Back to the jeggings...the faux-pocket-zipper jeggings. What is the world coming to? Oh well, life's short. Now I can say I wore jeggings in my misguided 20-something years. It's all good.
But here's something that's much better...or worse...depending on your outlook. I made this huge dense root beer float bundt cake for absolutely no reason last night (nerves). I'm getting two wisdom teeth pulled tomorrow. At least I will not be eating this bundt cake. Nope, no sir. I'm busy making strawberry-pistachio and nutella-salted caramel pudding cups for the next few days. I don't have the tooth power to gnaw on bundt cakes, I have to save my energy for tomato soup and Bobby Lee on Saturday. Hopefully I can down enough scorpion bowls to make me forget my wisdom teeth woes and gnaw on some sushi for a little while. Oh, small pleasures.
If you're unfamiliar with Baked: New Frontiers in Baking, this is probably the most important (did I use that right?) recipe of the book. It's all over the "blogosphere", probably because it's just so different. In the end, it's a really really good chocolate root beer flavored cake with a really yummy root beer fudge frosting. I'm rethinking my stance against bundt cakes as you're reading this. :)
Root Beer Float Bundt Cake
For the root beer bundt:
2 cups root beer (don't use diet root beer, also - try to find a root beer that has sugar instead of corn syrup - I used Jones's)
1 cup dark unsweetened cocoa powder
8 tbl (1 stick) salted butter, cut into 1-inch pieces
1 1/4 cups sugar
1/2 cup packed dark brown sugar
2 cups all-purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
2 large eggs
Preheat the oven to 325 degrees and spray a 10-inch bundt pan generously with non-stick spray.
In a small saucepan melt together the root beer, cocoa powder, and butter over medium heat. Whisk in the sugars until dissolved and remove from the heat to let cool. In a large bowl, whisk together the flour, baking soda, and salt.
In a small bowl whisk the eggs together. Slowly whisk them into the cooled root beer mixture until incorporated. Gently fold the flour mixture into the cocoa mixture until just combined, it will be lumpy and that's fine - be sure not to overmix.
Pour the batter into the prepared bundt pan and bake for 35-40 minutes, rotating the pan halfway through baking. The bundt is done when a knife inserted into the cake comes out clean, with just a few crumbs. Cool completely and turn out onto a wire rack.
For the root beer fudge frosting:
2 ounces dark (60%) chocolate, melted and slightly cooled
8 tbl (1 stick) salted butter, at room temp
1/2 tsp salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups powdered sugar
vanilla ice cream for serving (optional)
Dump all ingredients into a food processor and pulse away until combined. Spread on the bundt cake with knife or offset spatula and let set before serving with vanilla ice cream.
Recipe from Baked Explorations