Root Beer Chocolate Bundt Cake

Ingredients (Cake)

• 2 cups root beer (we suggest Trader Joe's Old Fashioned Root Beer, or any root beer made with cane sugar)
• 1 cup dark unsweetened cocoa powder
• 1/2 cup unsalted butter
• 1 1/4 cups granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs

Ingredients (Frosting)

• 2 ounces dark chocolate melted and cooled slightly
• 1/2 cup unsalted butter, softened
• 1 teaspoons salt
• 1/4 cup root beer
• 2/3 cup dark unsweetened cocoa powder
• 2 1/2 cups confectioners’ sugar

Preparation (Cake)

1. Preheat the oven to 325 degrees F.
2. Butter and flour the bundt pan.
3. In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted.
4. Add the sugars and whisk until dissolved.
5. Remove from the heat and let cool.
6. In a large bowl, whisk the flour, baking soda, and salt together.
7. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined.
8. Gently fold the flour mixture into the cocoa mixture; The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough.
9. Pour the batter into the prepared pan
10. Bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean.

Preparation (Frosting)

1. Melt the chocolate over low heat on the stove.
2. Add the rest of the ingedients and stir.
3. Take the mixture off the heat and allow to cool. (We put it in the fridge for about 2 minutes).
4. Whisk the cooled mixture to make sure it's mixed well and stiff enough to frost.

From TheKitchn.com