Root Beer Bundt Cake
2 cups root beer (do not use diet root beer)
1 c. dark unsweetened cocoa powder (I used half dark, half regular)
½ c. butter, cut into 1 inch pieces
1 ¼ c. granulated sugar
½ c. firmly packed dark brown sugar
2 c. all purpose flour
1 ¼ tsp. baking soda
1 tsp salt
2 large eggs
Root Beer Fudge Frosting
2 oz. dark chocolate, melted and cooled slightly
½ c. unsalted butter, softened
1 tsp salt
¼ c. root beer
2/3 c. dark unsweetened cocoa powder (I used regular)
2 ½ c. powdered sugar
Vanilla Ice Cream
Preheat the oven to 325 degrees. Generously spray the inside of a 10” 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 the heat and let cool.
In a large bowl, whisk the flour, baking soda and salt together.
In a small bowl, whisk the eggs just until 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 it, as it will 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 cooking time, until a small sharp knife inserted in the cake comes 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.
Root Beer Fudge Frosting:
Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.