recipe from Lisa@ The Cutting Edge of Ordinary
Adapted from Baked: New Frontiers In Baking by Matt Lewis and Renato Poliafito
2 cups root beer (do not use diet)
1 cup dark unsweetened cocoa powder
½ cup unsalted butter, cut into ½ inch cubes
1 ¼ cups granulated sugar
½ cup firmly packed dark brown sugar
2 cups all purpose flour
1 ¼ teaspoons baking soda
1 teaspoon salt
2 large eggs
Preheat the oven to 325. Spray a 10-inch Bundt pan with nonstick cooking spray, or butter generously and dust with flour, knocking off the excess.
In a small 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.
In a large bowl whisk together the flour, baking soda and salt.
In a small bowl whisk the eggs until just beaten. Whisk in the cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy. You can give it a quick whisk if you like, but don’t over beat the batter or it could cause the cake to be tough. Don’t worry if the batter is very loose.
Pour into Bundt pan and bake for 35 to 45 minutes, rotating the pan halfway through. Bake until a sharp knife inserted in the center comes out clean. Transfer to a wire rack to cool. Loosen edges with a butter knife and turn onto a cake plate.
Chocolate Root Beer Frosting
2 ounces dark chocolate (60% cacao), melted and cooled slightly
½ cup (1 stick) unsalted
1 teaspoon salt (not kosher)
¼ cup root beer
2/3 cup unsweetened cocoa powder
2 ½ cups powdered sugar
Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.
2. Use a spatula to spread the fudge frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving, with the ice cream on the side.