Root Beer Float Cake

I really like root beer, and y'all might just call me unsouthern, but I'm just not a fan of root beer floats. I guess I just don't like the creamy concoction I end up with in my glass. However, I do love this cake. Chocolate and root beer with a scoop of vanilla ice cream. Need I say more? How about, this is one of the most moist chocolate bundt cakes you will ever have. And the root beer is very subtle so this cake is definitely for chocolate lovers!

Root Beer Float Cake
Recipe from joythebaker.com

2 cups root beer (not diet)

1 cup dark unsweetened cocoa powder

1/2 cup unsalted butter, cut into 1/2 inch cubes
1 1/4 cup granulated sugar
1/2 cup dark brown sugar
2 cups AP flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

Preheat oven to 325 degrees.  Spray the inside of a 10-inch Bundt pan with nonstick cooking spray.

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 small bowl whisk the eggs until just beaten. Then whisk into the cocoa mixture until combined.

In a large bowl, whisk together the flour, baking soda and salt. Gently fold the cocoa mixture into the flour mixture. The batter will be slightly lumpy and loose. Don’t over beat the batter or it could cause the cake to be tough.

Pour the batter into prepared pan and cook for 35-45 minutes, rotating the pan halfway through baking until a sharp knife 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 semi-sweet chocolate, melted
1 stick unsalted butter, softened
1/2 teaspoon salt
1/4 cup root beer
2/3 cup unsweetened cocoa powder
2 1/2  cups powdered sugar

Beat softened butter and cocoa powder with mixer. 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 warm with vanilla ice cream.