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Recipe Detail

Root Beer Bundt Cake

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Number of Servings:

Ingredients:

  1. 1 sticks - Unsalted Butter cut into 1-inch cubes
  2. 2 cups - Flour plus more for dusting pan
  3. 2 cups - Root Beer
  4. 1 cups - Dark Cocoa Powder
  5. 1 1/4 cups - Sugar
  6. 1/2 cups - Dark Brown Sugar packed
  7. 1 1/4 teaspoons - Baking Soda
  8. 1 teaspoons - Salt
  9. 2 - Large Eggs
  10. 2 ounces - 60% Chocolate melted and slightly cooled
  11. 1/2 cups - Unsalted Butter room temp
  12. 1 teaspoons - Salt
  13. 1/4 cups - Natural Root Beer
  14. 2/3 cups - Dark Cocoa Powder
  15. 2 1/2 cups - Confectioners' Sugar

Directions:

1. Preheat oven to 325 degrees. Butter and flour a 10-inch Bundt pan.

2. In a small saucepan over medium heat, heat butter, root beer and cocoa powder until butter is completely melted. Add sugars and whisk until dissolved. Remove mixture from heat and set aside to cool.

3. In a large mixing bowl, whisk together flour, baking soda and salt.

4. In a small bowl, whisk eggs until just beaten, then whisk into cooled cocoa mixture until combined. Gently fold flour mixture into chocolate mixture. Do not overbeat. Mixture will be slightly lumpy.

5. Pour mixture into Bundt pan and bake, rotating pan halfway through baking, until a toothpick inserted into cake comes out clean, 35-45 minutes.

6. Remove from oven and let cake cool in pan. Once completely cool, use a knife to gently loosen sides of cake from pan and invert onto a cooling rack.

7. Make frosting: Place all ingredients in a food processor and pulse in short bursts until frosting is shiny and smooth. If necessary, thin with 1-2 tablespoons whole milk, pulsing to combine.

8. Use a spatula to spread frosting in a thick layer over top of cake. Let frosting set before serving.

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