Ingredients

The following ingredients have 4 Servings
  • 2 cups root beer
  • 1 cup dark unsweetened cocoa powder
  • 1/2 cup unsalted butter
  • 1 1/4 cups granulated sugar
  • 1/2 cup dark brown sugar
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 eggs (lightly beaten)
  • 2 ounces dark chocolate ((melted and slightly cooled))
  • 1/2 cup unsalted butter (room temperature)
  • 1 teaspoon salt
  • 1/4 cup root beer
  • 2/3 cup dark unsweetened cocoa powder
  • 2 1/2 cups powdered sugar

Instruction

  • Preheat oven to 325 degrees. 
  • Spray inside of the 10-inch bundt cake very well with non-stick cooking spray. 
  • Place the root beer, cocoa powder, and butter into a medium saucepan, and heat over medium heat until the butter is melted. Add both sugars, and whisk until completely dissolved. You can test this by feeling the mixture with your fingers. It will feel completely smooth and no longer grainy. Remove from heat, allowing it to cool.
  • Whisk the flour, baking soda and salt together in a medium bowl.
  • Whisk the eggs into the cooled cocoa mixture until combined. The cocoa mixture must be cooled or it will cook the eggs as you add them.
  • Gently fold the flour mixture into the cocoa mixture. Do not over mix, we want some lumps in the batter. Over mixing could toughen the cake.
  • Pour the batter into the 10-inch pan, and bake for 35 - 40 minutes or until a cake tester or sharp knife inserted into it comes out clean. Rotate the pan halfway through the baking time.
  • Transfer pan to wire rack and let cool.