Root Beer Bundt Cake

By Texaschef11

Ingredients

• For the cake
• 2 cups root beer (not diet)
• 1 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, cut into 1-inch pieces
• 1 1/4 cups granulated sugar
• 1/2 cup firmly packed brown sugar
• 2 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1 tsp salt
• 2 large eggs
• For the Root Beer Fudge Frosting
• 2 oz. dark chocolate (60% cacao), melted and cooled slightly
• 1/2 cup unsalted butter, softened
• 1 tsp salt
• 1/3 cup root beer, plus more as needed
• 2/3 cup unsweetened cocoa powder
• 2 1/2 cups confectioners' sugar

Preparation

Step 1

Preheat the oven to 325 degrees. Generously spray the 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, pour into a large mixing bowl, and let cool.

In a medium 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 35-45 minutes, rotating the pan halfway through baking time, until a small knife inserted in the center 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.

To make the frosting, add all the ingredients to a food processor. Pulse in short bursts until the frosting is shiny and smooth. Add more root beer, a few teaspoons at a time, if the frosting is too thick to spread easily with a spatula.

Use a spatula to spread the frosting over the crown of the cake in a thick layer. Let the frosting set before serving. Serve with vanilla ice cream on the side.