chocolate root beer bundt cake

Name: Chocolate Root Beer Bundt Cake
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 stick(s) unsalted butter, plus more for the pan; 2 cup(s) all-purpose flour, plus more for dusting; 2 1/2 cup(s) root beer; 1 cup(s) unsweetened cocoa powder; 2 ounce(s) semisweet chocolate, chopped; 1 cup(s) granulated sugar; 1/2 cup(s) packed dark brown sugar; 1 1/4 teaspoon(s) baking soda; 1/2 teaspoon(s) ground allspice; 1 teaspoon(s) salt, plus a pinch; 3 large eggs, beaten; 2 1/2 cup(s) confectioners’ sugar; 1 teaspoon(s) vanilla extract

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.stephsbitebybite.com/2011/11/03/guest-post-the-spiffy-cookie/

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yield 8 -10

cook time 1 Hr

method Bake

Ingredients For chocolate root beer bundt cake

1 stick

unsalted butter, plus more for the pan
2 c

all-purpose flour, plus more for dusting
2 1/2 c

root beer
1 c

unsweetened cocoa powder
2 oz

semisweet chocolate, chopped
1 c

granulated sugar
1/2 c

packed dark brown sugar
1 1/4 tsp

baking soda
1/2 tsp

ground allspice
1 tsp

salt, plus a pinch
3 lg

eggs, beaten
2 1/2 c

confectioners’ sugar
1 tsp

vanilla extract

How To Make chocolate root beer bundt cake

1
Preheat the oven to 325 degrees. Butter and flour a 12-cup Bundt pan; tap out the excess flour. Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.

2
Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy). Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.
3
Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners’ sugar and vanilla in a bowl until smooth. Drizzle over the cake.
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