2 ounces dark chocolate (melted and slightly cooled)
½ cup unsalted butter room temperature
1 teaspoon salt
¼ cuproot beer
⅔ cupdark unsweetened cocoa powder
2 ½ cupspowdered sugar
Instructions
Preheat oven to 325 degrees.
Spray inside of the 10-inch bundt cake very well with non-stick cooking spray.
Place the root beer, cocoa powder, and butter into a medium saucepan, and heat over medium heat until the butter is melted. Add both sugars, and whisk until completely dissolved. You can test this by feeling the mixture with your fingers. It will feel completely smooth and no longer grainy. Remove from heat, allowing it to cool.
Whisk the flour, baking soda and salt together in a medium bowl.
Whisk the eggs into the cooled cocoa mixture until combined. The cocoa mixture must be cooled or it will cook the eggs as you add them.
Gently fold the flour mixture into the cocoa mixture. Do not over mix, we want some lumps in the batter. Over mixing could toughen the cake.
Pour the batter into the 10-inch pan, and bake for 35 - 40 minutes or until a cake tester or sharp knife inserted into it comes out clean. Rotate the pan halfway through the baking time.
Transfer pan to wire rack and let cool.
Frosting
Put all the ingredients in a food processor, and pulse in short bursts until the frosting is shiny and satiny, scraping down the sides of the bowl as you go. A hand or stand mixer can also be used to make the frosting, with all frosting ingredients being mixed on medium-speed until shiny and smooth.
Spread the frosting all over the cake in a thick layer, and allow it to set before serving.
Notes
If you will be using a dark, non-stick pan for this recipe, preheat the oven to 300°F, and follow the baking instructions.