Chocolate Root Beer Cake

Moist. Rich. Great for Parties. Now...I taste something?

Root Beer. Chocolate. Cake. Wonderful. I made this at a party at my mom's house while I was visiting in Maryland. It turned out Fabulous! I mean, who doesn't like chocolate? (Well, I actually know some people), BUT Chocolate Cake...that is a cake worth eating. The Root Beer keeps it moist and an extra flavor that makes you think "What is that?"

Have you ever made a cake in a dutch oven? Well, all you need is a cake box, can of peaches and a can of soda. Who knew...soda in cake? It does all the work for you. Now, me personally, I haven't made that cake (I don't use cake box mixes), but give it a try!
Recipe: *Adapted from Joy the Baker

Cake:

2 cups root beer (not diet)
1 cup dark unsweetened cocoa powder
1/2 cup unsalted butter
1 1/4 cup granulated sugar
1/2 cup brown sugar
2 cups all-purpose flour (or if you want to add some wheat flour instead. Do 1 cup of each)
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

Preheat even to 325 degrees.  Spray the inside of a 10-inch Bundt pan with nonstick cooking spray, or butter generously and dust with flour, flip Bundt pan over and let the spray or butter and flour drip down the edges and not collect in the bottom of pan.

In a small 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 a large bowl, mix together the flour, baking soda and salt.

In a small bowl whisk the eggs until beaten.  Then whisk into the cocoa mixture, slowly (if still warm) until combined.  Gently fold (lift and mix) the flour mixture into the cocoa mixture.  The batter will be slightly lumpy. Don’t over mix the batter (it can make the cake tough).  *Mixing the batter by hand is best and don’t worry, the batter is very loose.

Pour the batter into prepared pan and cook for 35-45 minutes. Test when done with a toothpick (it is done when the toothpick inserted in the center comes out clean). 

Transfer to a wire rack to cool completely then loosen edges with a butter knife and turn out onto a cake plate.

Chocolate Root Beer Frosting:

2 ounces 60% cocoa, melted
1 stick unsalted butter, softened
1 teaspoon salt (you may want to use less… maybe just 1/2 teaspoon)
1/4 cup root beer
2/3 cup unsweetened cocoa powder
2 1/2  cups powdered sugar

In the bowl using an electric hand mixer, beat softened butter and cocoa powder.  Once combined add the melted chocolate, salt, powdered sugar and root beer.  Beat together until smooth.  Spread on top of cooled cake.  Slice and serve with vanilla ice cream. Enjoy!