Ingredients
- 2 cups root beer (do not use diet)
- 1 cup dark unsweetened cocoa powder
- 1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
- 1 1/4 cups granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 2 cups all purpose flour
- 1 1/4 tsp baking soda
- 1 tsp salt
- 2 large eggs
Preparation
Step 1
Preheat oven to 325. Generously spray inside of a 10 inch bundt pan with nonstick cooking spray.
In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from heat and let cool.
In a large bowl, whisk the flour, baking soda, and salt together.
In a 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--do not overbeat, as it could cause the cake to be tough.
Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
FROSTING
2 ounces daark chocolate melted and cooled slightly
1/2 cup (1 stick) unsalted butter, softened
1 tsp salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder (again, I used Hershey's Special Dark)
2 1/2 cups powdered sugar
Put all ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.
Use spatula to spread the fudge frosting over the crown of the bundt in a thick layer. Let the frosting set before serving, with ice cream on the side.