Skip to main content
logo
Food Advertising by

Sarsi Bundt Cake




I was intrigued by a Root beer bundt cake recipe from Foodnetwork and since I had sarsi, I was keen to experiment.  Well, sarsi and root beer taste more or less the same so that was not an issue.  The recipe said that the batter would be slightly lumpy but when I came to that stage, I was surprised to see a runny batter and that was when fear set in. I was dubious whether this will be a success or a disaster and I had no choice but to carry on, bake it and accept come what may.   Indeed I was relieved and bouncing with joy when I saw the cake rising beautifully in the oven.




    













A stunning moist, dark rich luscious chocolate cake, tasted more of chocolate than sarsi.  This cake tasted much better the next day, chilled.

Recipe for Sarsi Bundt Cake  (Adapted from Foodnetwork with some modification)

Ingredients
  • 4 oz butter
  • 8 oz plain flour
  • 2.1/4 cups sarsi  ( 2cups for the batter and 1/4 cup for later use)
  • 4 oz unsweetened cocoa/chocolate powder
  • 2 oz bittersweet chocolate, chopped
  • 7 oz granulated sugar  (orig. 8 oz)
  • 4 oz brown sugar
  • 1.1/4  tsp baking soda
  • A pinch of salt
  • 3 eggs, beaten
  • Icing sugar for decoration  (optional)
Glaze  (optional)
  • 2.1/2 cups icing sugar
  • 1 tsp vanilla
    Method
    1. Grease a 12 cup Bundt pan generously with melted butter.
    2. Sift the flour with salt, set aside.
    3. Heat up 2 cups of sarsi, cocoa powder, chocolate, butter, granulated and brown sugar in a large saucepan over low heat until the butter melts and sugar has dissolved.
    4. Whisk the eggs into the sarsi mixture, then gently fold in the flour. ( The batter will be slightly runny).
    5. Pour the batter into the prepared bundt pan.
    6. Bake in a preheated oven @ 325 deg.F /165 deg.C for 55 mins. to an hour, rotating the pan halfway through for even browning.
    7. Test with a skewer to see whether it comes out clean.
    8. Remove cake from the oven and transfer to a rack to cool.
    9. Gently poke the cake all over with a skewer and pour 1/4 cup of sarsi over the cake, let cool in the pan for 20 mins., then invert the cake onto a serving plate and let cool completely.
    10. Sift some icing sugar onto the cake for decoration if desired.
    To make the glaze
    Whisk another 1/4 cup of sarsi, a pinch of salt, icing sugar and vanilla in a bowl until smooth.  Drizzle over the cake.




    I'm sharing this with   Bizzy Bakes - Meatless Mondays

    Comments

    1. WOW! I want to call this black beauty on the first picture! Looks nice and delicious!

      ReplyDelete
      Replies
      1. Thank you Ann. Yes, this is a yummy, moist cake.

        Delete
    2. wow, it looks so gorgeous, Cheah! The crumbs are perfect too, great bake! The last time i made cola cake but the taste was quite undetectable but i hv forgotten how much ant i put in. Is the taste of sarsi evident here?

      ReplyDelete
      Replies
      1. Thanks, Lena. No, the taste of sarsi is not evident, more of chocolate.

        Delete
    3. Hi, very interesting cake using sarsi! But your cake look very moist and tempting. Very well baked, love the texture.

      Have a nice day.

      ReplyDelete
    4. I've seen rootbeer versions and Sarsi is a refreshing change.

      Oooooo... I loooooove ur bundt pan.
      I am hoping to get one that looks like this.
      May I know where did you get urs?

      ReplyDelete
    5. I miss all my childhood days drinking ice cold Sarsi after a hot and sweaty meal :D

      This cake looks super mosit. With Sarsi...Yum!

      ReplyDelete
    6. This is really a stunning black beauty ... I wonder if we still have root beer in Singapore.

      ReplyDelete
      Replies
      1. Oh, you mean you can't root beer in Singapore???

        Delete
    7. Wow! That's a pretty stunning looking cake! Another unusual ingredient to be found in cakes!

      ReplyDelete
    8. Your cake looks very outstanding! Indeed soft and moist. Yummy!

      ReplyDelete
      Replies
      1. Thank you. It's so moist that it absorbed the icing sugar so quickly during the photoshoot that I had to keep on adding more icing sugar.

        Delete
    9. hi Cheah, what a beautiful cake
      i love your bundt pan too
      very interesting, i'll give this a try
      thks :)

      ReplyDelete
      Replies
      1. Thank you. Do try it and let me know the outcome.

        Delete
    10. Un pastel muy hermoso e irresistible ,me encantó el molde ,me llevo un trozo y la receta,abrazos hugs,hugs.

      ReplyDelete
    11. This looks bakery perfect! Really really pretty!

      ReplyDelete
    12. The cake look so soft and moist. I like sarsi so I can imagine the taste of it. It has been years since I last had sarsi :) ]

      ReplyDelete
      Replies
      1. I used to like sarsi when I was much younger but find it a bit too sweet now.

        Delete
    13. This looks dark, moist and delicious. I'd love to have a slice of it. I hope you have a great day. Blessings...Mary

      ReplyDelete
    14. looks moist and yummy! i have made cakes with coke and stout, yes they do make it extra moist!

      ReplyDelete
      Replies
      1. Yes, so moist that I had to keep touching up the icing sugar for my photo session.

        Delete
    15. Hi Cheah, guess you're busy too! I actually just got home from S'pore. I went over on last Friday to attend my grandmother's funeral. Exhausted! I bet today I can sleep well. Btw, your cake looks and sounded wonderful. Thanks for sharing. Wish I can have a slice right infront of me right now!
      Kristy

      ReplyDelete
      Replies
      1. Sorry to hear of your grandma's passing, Kristy. This is indeed a very moist and flavourful cake.

        Delete

    Post a Comment

    Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

    Popular posts from this blog

    Fried 'Nian Gao' ~ Sticky rice cake ~ CNY 2010

    'Nian Gao' in Mandarin or 'Nin Ko' in Cantonese is a must-have item during CNY.  This sticky glutinous rice cake is symbolic as it carries a homonym that sounds like 'year~high/tall'.  For business people eating this will link them to prosperity and wealth and working people will look forward to career advancement, promotion. Slice them up when they're still soft, keep them in containers and they can be stored in the fridge for months. I normally steam and dip them in freshly grated young coconut mixed with some salt or just fry with beaten egg.  But this time around, I've decided to be a bit more 'challenging' and try out Elin's recipe.  Thanks, Elin of  Elinluv's Tidbits Corner   for sharing!

    Prawn Omelette

    This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****

    Abalone Soup ~ CNY 2011

    Hi, I'm back!  Made this Abalone Soup for the reunion dinner and the soup was really delicious.  Abalone is 'Bao Yu' in Cantonese, 'Bao' sounds like 'guaranteed' and 'Yu' sounds like 'excess' so put together it sounds like 'guaranteed excess'!   Now, that's something to look forward to, to usher in the New Year!  I used fresh abalone and it was my first experience handling this and thought that it would be a daunting task.  Surprisinlgy it was not to be and removing them from their shells and cleaning them weren't that difficult after all.