| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 1 hr |
| Cook: | 1 hr |
| Yield: | 8-10 servings |
| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 1 hr |
| Cook: | 1 hr |
| Yield: | 8-10 servings |
Ingredients
- 1 stick unsalted butter, plus more for the pan
- 2 cups all-purpose flour, plus more for dusting
- 2 1/2 cups root beer
- 1 cup unsweetened cocoa powder
- 2 ounces bittersweet chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon ground allspice
- 1 teaspoon salt, plus a pinch
- 3 large eggs, beaten
- 2 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F. 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 503 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 4 g |
| Sugar | 70 g |
| Protein | 7 g |
| Cholesterol | 80 mg |
| Sodium | 440 mg |
| Serving Size | 1 of 10 servings |
| Calories | 503 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 4 g |
| Sugar | 70 g |
| Protein | 7 g |
| Cholesterol | 80 mg |
| Sodium | 440 mg |
Reviews
This cake was good but it came out really dense. I left out the allspice and subbed half the brown sugar for a zero sugar substitute. I also opted to just dust it with powdered sugar instead of making the glaze.
I think I would add some root beer concentrate.
Agreeing with the others that the root beer flavor was not very strong, but the cake itself was excellent; quite nice texture and a dark, rich flavor from the dark brown sugar and bittersweet chocolate.
Very moist but not nearly enough root beer flavor. The glaze was good but not as white and pretty as in the picture.
This was a hit at Thanksgiving. I wanted something different but rich and yummy and this fit the bill beautifully. It was moist and very easy to prepare. It is now going into my favorite recipes! It is so unique, I think it will be great for any special occasion. Since my daughter cannot have dairy or gluten, we are going to try to modify it for her.
Moist, flavorful chocolate cake. Loved the glaze. Did fall apart coming out of bundt pan but that was most likely operator error. Easy!
Made this wonderful cake for my daughter’s birthday as she loves root beer and chocolate. I used Ghiardelli’s bittersweet chocolate chips because I didn’t have bittersweet bar chocolate in my cupboard. No grater to wash. : Used my food scale to get the two ounces of chips. We live near Sprecher Brewery in the Milwaukee area, so as another birthday treat, we toured their brewery after eating this cake, and stocked up on their root beer as we think it is The Best. I used their lo-cal root beer in the cake. Thanks for this fun recipe, now a new birthday tradition.
Put the glaze on the cake overnight. That made the cake. On the first day, I thought this cake was good, but wouldn’t make it again. But the next day after the glaze had been on the cake overnight, it was so good!
I made this for my husband’s birthday since he LOVES Root Beer. It was delicious! It was very moist. I would definitely say that you can taste the chocolate more than the root beer, but I love chocolate so it was fine. The glaze was really tasty too.
My son is a root beer lover! He collects bottles of every different brand that he can get his hands on, so I thought he would love this cake. I made it this afternoon. It’s very moist. It has more of a chocolate flavor than root beer. We ate it after it cooled, but I think it would be good warm, with vanilla ice cream or root beer float ice cream (Dreyer’s Limited Edition. Next time I make this I will use root beer extract/concentration in the cake batter and in the icing. Oh, yes, my son loved it!