This cake is a chocolate cake but both the frosting and the cake use root beer as it’s base. Serve it with vanilla ice cream for that root beer float experience.
2 cups root beer soda – don’t use diet
1 cup dark unsweetened cocoa powder
1/2 cup unsalted butter
1 1/4 cups granulated sugar
1/2 cup dark brown sugar
2 cups flour
1 1/4 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
2 ounces 60% dark chocolate, melted
1/2 cup butter, room temperature
1/2 teaspoon kosher salt
1/4 cup root beer soda
2/3 cup unsweetened cocoa powder
2 1/2 cups powdered sugar
Preheat oven to 325 degrees. Spray the inside of a 10″ Bundt pan with nonstick spray.
In a medium saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.
In large bowl, whisk together flour, baking soda and salt. In small bowl, whisk together the eggs then whisk into cooled cocoa mixture until combined. Pour cocoa mixture over your dry ingredients and gently fold with your whisk. Batter will be slightly lumpy. Don’t overbeat or your cake will become tough.
Pour batter into prepared pan and cook for 35-40 minutes. Transfer to a wire rack and cool completely before inserting onto your cake plate.
- In a large bowl using an electric hand mixer, beat butter and cocoa powder together until smooth. Add the melted chocolate and beat again. Add salt, root beer and powdered sugar. Beat together until smooth. Spread on top of cooled cake.
Store in airtight container. We preferred this cake cold from the fridge for an even denser texture.
- Serving Size: 1/12
- Calories: 359
- Sugar: 46g
- Sodium: 317mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 43mg
Keywords: easy cake recipe, homemade chocolate cake