Let’s stay fat!

Haha, just kidding. But that’s what this entry feels like, in opposition to so many health-conscious and weight-loss centered food blog entries right now. Yes yes, so many people resolve to lose weight this week, which is fantastic. Yet I’ve been doing that since last New Year’s and I’m doing great. So I know I can derail, regardless of a diet frenzy right now, and do just fine.

And oh me oh my, what better way to derail than by skipping the tracks and soaring straight into one of the best chocolate cakes I have ever tasted. I finally bought the Baked cookbook for myself this holiday and couldn’t put it down the rest of my break. Every recipe sounded tantalizing and although often being lengthy, not intimidating.

This was the recipe that grabbed me the most (next to the s’mores nut bars, which no doubt will be next) and as a final farewell, my sister and I made this glorious confection the day before I left Kansas City. It came together rather quickly (especially the frosting, which was such a breeze) and filled the kitchen with the most delicious, malty chocolate smell.

We all devoured the cake after a dinner of indulgent pizza, and everyone agreed it was one of the best chocolate cakes ever, but only very light on the root beer flavor. Yet the cake is so moist and tender and the frosting is beyond to-die-for. So I still highly recommend this cake, but if you really want the root beer to sing, adding a teaspoon of root beer extract or even a splash of root beer schnapps definitely wouldn’t hurt. (And come on, when does adding schnapps to anything hurt?)

Sugar sugar sugar.

Do not measure the foam.

Mmmm, dark chocolate. There is no bad here.

Drip drip drip.

Batter.

Baked.

Very thick frosting.

Bundt.

It looks lonely…

That’s better!

Drowned crumbs.

—

Root Beer Bundt Cake

Based on the recipe from Baked bakery in Brooklyn, NYC.

Makes at least 12 servings (depending on how you cut it).

Ingredients

For the cake:

• 2 cups root beer (no diet, and in retrospect I wish I had used Stewart’s or some equally strong root beer)
• 1 cup unsweetened cocoa powder
• ½ cup (1 stick) unsalted butter, cut into cubes
• 1¼ cups granulated sugar
• ½ cup firmly packed dark brown sugar
• 2 cups all-purpose flour
• 1¼  tsp baking soda
• 1 tsp salt
• 2 large eggs
• Optional: 1 tsp root beer extract or 1 splash root beer schnapps

For the frosting:

• 2 oz dark chocolate, chopped, melted, and cooled slightly (I like using 2/3 of a Dove 63% Silky Smooth Dark Chocolate bar)
• ½ cup (1 stick) unsalted butter at room temperature
• 1 tsp salt
• ½ cup root beer
• 2/3 cup dark unsweetened cocoa powder
• 2½  cups confectioners’ sugar

Directions

For the cake:

1.) Preheat the oven to 350° F. Spray a 10-inch bundt pan with nonstick spray, or butter and flour it.

2.) In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted and whisk the ingredients together. Add the sugars and whisk until dissolved. Remove from heat, transfer to a glass bowl, and let cool to room temperature.

3.) Meanwhile, in a separate bowl, whisk the flour, baking soda, and salt together. In a smaller 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, as it could cause the cake to be tough, but be sure there are no pockets of raw flour.

4.) Pour the batter into the prepared pan and bake for 40-50 minutes, rotating the pan halfway through the baking time, until a small knife (or toothpick) comes out clean.

5.) Transfer the cake to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack to frost.

For the frosting:

1.) Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth. If you don’t have a food processor, a Kitchen Aid fitted with the paddle or hand mixer with the whip attachments works just fine.

2.) Use a spatula to spread the fudge frosting over the entirety of the cake in a very thick, rich, awesome layer.

3.) Let the frosting slightly set before serving. Serve a la mode or just plain with a huge glass of ice cold milk.