Chocolate Root Beer Float Cake

1 stick unsalted butter
2 c. all-purpose flour
2 1/4 c. root beer, divided (total, this recipe uses just shy of two 12 oz. bottles or cans of root beer)
1 c. cocoa powder
2 oz. bittersweet or semi-sweet chocolate, chopped
1 c. granulated sugar
1/2 c. dark brown sugar
1 1/4 tsp. baking soda
1/4 tsp. ground allspice
1 tsp. salt
3 eggs, beaten

2 1/2 c. confectioner's sugar
1/4 c. root beer
1 tsp. vanilla extract
pinch of salt
1 to 2 T. warm water, if needed

1.  Preheat oven to 325 degrees.  Butter and flour (or spray generously with cooking spray) a 12-cup bundt pan or 2 loaf pans.  Tap out any excess flour.

2.  Heat 2 cups of root beer, cocoa powder, chopped chocolate, and the butter in a large saucepan over medium heat until the butter melts.  Add the granulated and brown sugars; whisk until dissolved.  Remove from heat and let cool.

3.  Combine flour, baking soda, and the 1 teaspoon salt.  Whisk the beaten eggs into the cooled root beer mixture, then gently fold in the dry ingredients.  The batter will be slightly lumpy.

4.  Pour batter into the prepared pan(s).  Bake until a toothpick inserted into the cake comes out clean, about 55 minutes to one hour (mine took 50 minutes).

5.  When cake first comes out of the oven, gently poke the cake all over with a skewer or chopstick.  Pour 1/4 cup root beer over the cake.

6.  Let cake cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.

7.  Once cake is cooled, make the glaze.  Whisk together the root beer, vanilla, confectioner's sugar, and pinch of salt.  Check consistency of glaze, and add warm water, a very small amount at a time, if needed to make a consistency for drizzling.  Drizzle over cake.


Source:  The Kitchen is My Playground