Chocolate Root Beer Bundt Cake
This rich chocolate cake is infused with root beer flavor - including in the fudge frosting!
I had this recipe saved for quite a while because it’s two of my favorite things: chocolate cake and root beer. I am not a big soda drinker, as I do not drink caffeine anymore. However, I would never give up soda 100% because I love root beer so much. I still don’t really drink it very often, but I do truly love it so much. I thought adding root beer to a chocolate cake sounded like heaven and I was so interested in how they would complement each other. They turned out to be a really great pair of flavors. I made the root beer fudge frosting a little on the thinner side and it was perfect!
What You Need:
For the Cake:
2 cups regular root beer
1 cup cocoa powder
1/2 cup unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup brown sugar
2 cups all purpose flour
1 1/4 tsp. baking soda
1 tsp. salt
2 large eggs, lightly beaten
For the Frosting:
2 oz. dark chocolate, melted and cooled slightly
1/2 cup unsalted butter, softened
1 tsp. salt
1/4 cup regular root beer
2/3 cup cocoa powder
2 1/2 cups powdered sugar (Less makes a thinner frosting you can pour)
Directions:
For the Cake: In a medium saucepan, stir together root beer, cocoa powder, and butter over medium heat until butter has melted.
Add granulated sugar and brown sugar and stir until dissolved. Remove from heat and let cool for 10 minutes.
In a medium bowl, sift together flour, baking soda, and salt.
Whisk lightly beaten eggs into cooled cocoa mixture until combined.
Gently fold the dry ingredients into the cocoa mixture. It’s okay if it’s a little lumpy.
Pour into a greased 10-inch bundt pan.
Bake in a preheated 325 degree oven for 35 to 40 minutes or until a knife inserted into the middle of the cake comes out mostly clean.
Let cool in pan for about 10 minutes, then move pan to a wire rack until cooled completely.
For the Frosting: Combine cooled dark chocolate, butter, slat, root beer, cocoa powder, and powdered sugar in a bowl and mix until combined and shiny with a stand mixer or hand mixer.
Spread the fudge frosting over the cooled cake with a spatula or if you opted for a thinner frosting, pour over the cooled cake.
Serve with vanilla ice cream, if desired.
Recipe from Melissa’s Cuisine