· 2 cups root bear (not diet)
· 1 cup unsweetened cocoa powder
· ½ cup unsalted butter, cut into 1-inch pieces
· 1 ¼ cups white sugar
· ½ cup dark brown sugar
· 2 cups all-purpose flour
· 1 ¼ teaspoons baking soda
· 1 teaspoon salt
· 2 eggs
Ingredients for Root Bear Fudge Frosting:
· 2 ounces dark chocolate, melted and cooled slightly
· ½ cup unsalted butter, softened
· 1 teaspoon salt
· ¼ cup root beer
· 2/3 cup unsweetened cocoa powder
· 2 ½ cups powdered sugar
Directions for the Cake:
1. Preheat oven to 325 degrees. Butter a 10-inch Bundt pan and dust with flour, set aside.
2. In a medium 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.
3. In a medium bowl, whisk the flour, baking soda and salt together.
4. In a small bowl, whisk the eggs until just beaten and then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. Batter will be slightly lumpy. Don’t overbeat it which could cause the cake to be tough.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a wooden pick inserted into the cake come out clean. Transfer the pan to a wire rack to cool completely. Once cooled, turn it out onto a cooling rack.
Directions for the Frosting:
1. Put all of the frosting ingredients into a large bowl and mix with a hand mixer on medium-low until combined and smooth.
2. Spread the fudge frosting over the cake and let set before serving.
· ½ cup unsalted butter, softened
· 1 teaspoon salt
· ¼ cup root beer
· 2/3 cup unsweetened cocoa powder
· 2 ½ cups powdered sugar
Directions for the Cake:
1. Preheat oven to 325 degrees. Butter a 10-inch Bundt pan and dust with flour, set aside.
2. In a medium 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.
3. In a medium bowl, whisk the flour, baking soda and salt together.
4. In a small bowl, whisk the eggs until just beaten and then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. Batter will be slightly lumpy. Don’t overbeat it which could cause the cake to be tough.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a wooden pick inserted into the cake come out clean. Transfer the pan to a wire rack to cool completely. Once cooled, turn it out onto a cooling rack.
Directions for the Frosting:
1. Put all of the frosting ingredients into a large bowl and mix with a hand mixer on medium-low until combined and smooth.
2. Spread the fudge frosting over the cake and let set before serving.
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