Monday, January 5, 2009
Root Beer Chocolate Bundt Cake by BAKED
What better way to start the New Year than indulging? To be honest, I made this before the New Year and brought it to a Benefit Concert at Death by Audio (a Brooklyn venue), and who ever donated money got a slice. It is good to give. This chocolate root beer bundt cake is supremely moist and flavorful. Root beer is used not only in the batter but also in the frosting. We used the best root beer we could buy: Virgil's. It isn't made with corn syrup, it is micro-brewed and you can truly taste notes of wintergreen, vanilla and sasparilla. I am not sure it was necessary to buy the best root beer, since it is going in the cake. Hey, never hurts to start with quality. And for all those who cannot make it to Baked, the wonderful shop in Red Hook Brooklyn, you can now try their decadent sweets. Baked is all about whimsical and retro desserts, plus they taste amazing. The root beer chocolate bundt cake is no different, delicious and sumptuous. Even my grandmother has been begging for the recipe.
The root beer flavor was more present the first day, even though they say in the cookbook it will be stronger the next. This cake is slightly decadent but a sure crowd pleaser, plus it makes everyone feel nostalgic and wonderful (well maybe a little bigger in the waistline.)
You can either buy the Baked Cookbook or just click here for the recipe.
Happy New Year!
Also, I am writing about my culinary school adventures on a great website called Chef’s Blade, a resource center for culinary professionals. I talk about my culinary experiences… the people I admire, techniques and fundamentals. If you can’t get enough of me, go check it out.