Chocolate Root Beer Bundt Cake

This cake. is. a-maz-ing. Seriously not sure that it could get any better!! I found the recipe in the latest Food Network Magazine and changed it up just a tad. I made this delicious,  chocolatey root beer bundt this past week and I definitely plan on making it again very soon!

Every person had more than 1 slice of cake at the party, one of the girls had about 4! It’s really hard to stop eating, especially when it’s right in front of you. I also served the root beer icing on the side so they got to drizzle it on their slices for themselves.

And as an added bonus I got to use my bundt pan again! After the mixed berry bundt was such a hit, how could I resist going back? This cake is perfect to bring to a bbq or party this weekend, it’s guaranteed to blow the crowd away!

Chocolate Root Beer Bundt Cake
adapted from Food Network

Ingredients

1 stick unsalted butter, plus more for the pan
2 cups all purpose flour, plus more for dusting
2 ½ cups root beer
1 cup unsweetened cocoa powder
2 ounces bitter sweet chocolate, chopped
1 cup granulated sugar
½ cup packed dark brown sugar
1 ¼ teaspoon baking soda
½ teaspoon ground allspice
1 teaspoon salt, plus a pinch
3 large eggs, beaten
7 ounces sweetened condensed milk
2 ½ cups confectioners’ sugar
1 teaspoon vanilla extract

Preparation

Preheat the oven to 325 degrees F. Butter and flour a 12-cup bundt pan; tap out the excess flour. (I needed to tap harder :))

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.

Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs & sweetened condensed milk 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.

extra root beer? no problem! :)

Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake (makes the cake EXTRA moist).

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

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. (I found the icing to be a little thin – either less rootbeer or more sugar was needed but it was already super sweet so I left it as is)

the cake is actually a lot darker than the pics are showing!

Slice & serve w/ extra icing on the side.

Super Delicious!!

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