the day i got chocolate cake all over myself.

Update: I actually posted the directions for this cake (I forgot before), so now you know what to do with the ingredients!

I didn’t submerge the beaters all the way into the batter. The batter sprayed everywhere, as batter tends to do when you use beaters haphazardly. (I really need a baking lesson. This mess proved it.)

I looked a lot like this while the whole ordeal was underway. Still, the cake was pretty fantastic, and a lucky lady enjoyed it. I was grossed out by the sound of this cake when I jotted down the recipe from a now-forgotten source. But it intrigued me, like some kind of disaster.

Aren’t you enticed? No, really, readers, it’s delicious, and quite stunning looking, particularly when it’s on a cake platter and not your face. It tastes kind of like the chocolate stout cake I posted a few weeks ago, but root-beer-ier. lv, molly

amy sedaris on martha stewartamy sedaris on martha stewartamy sedaris on martha stewart

Rootbeer Cake (A.K.A. YOUR FRIENDS WILL LOVE YOU CAKE)

2 C root beer (don’t use diet)
1 C dark unsweetened cocoa powder
1/2 C unsalted butter, cut into 1/2 inch cubes
1 1/4 C granulated sugar
1/2 C dark brown sugar
2 C all-purpose flour
1 1/4 tsp baking soda
1 tsp salt
2 large eggs

2 ounces 60% cocoa, melted
1 stick unsalted butter, softened
1/2 tsp salt
1/4 C root beer
2/3 C unsweetened cocoa powder
2 1/2 C powdered sugar

Preheat the oven to 325 degrees F. Butter and flour the bundt pan.
In small saucepan, heat root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars, and whisk until dissolved. Remove from heat; let cool
In large bowl, whisk flour, baking soda, and salt.
In 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. Don’t overbeat! You don’t want a tough cake, now do you.
Pour the batter into the prepared pan, and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a knife inserted into the cake comes out clean.

For the frosting…
Melt the chocolate over low heat on the stove. Add the rest of the ingredients and stir.
Take the mixture off the heat and allow to cool.
Whisk the cooled mixture to make sure it’s mixed well and stiff enough to frost.

amy sedaris on martha stewart

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s