Root Beer Bundt Cake

Root beer is one of my favourite soft drinks. In fact, it's probably the only soft drink I like so when I saw this on cupcake crazy's blog, I immediately bookmarked it. It reminds me of my childhood as I used to drink root beer floats (which were probably bad for my health!).  I'm so glad I finally got round to making it. It really tastes of rootbeer with a lovely moist texture and it kept well for days afterwards. Did you know that root beer is made using the root of a sassafras plant?

113g butter

220g flour

2.5 cups root beer (I used A&W root beer)

125g cocoa powder

57g chocolate, chopped

225g caster sugar

100g dark brown sugar

1 1/4 teaspoon baking powder

1/2 teaspoon ground allspice

1 teaspoon salt

3 eggs, beaten

280g icing sugar

1 teaspoon vanilla extract

• Preheat the oven to 160C. 
• Butter and flour a Bundt pan.
• Heat 2 cups of root beer, chocolate and butter in a large saucepan over medium heat until the butter is melted. 
• Add the caster sugar and brown sugar and whisk until dissolved.
• Remove from the heat and allow to cool. 
• Combine flour, baking powder, all spice powder and salt in a bowl. 
• Whisk the eggs into the root beer mixture.
• Gently fold in the dry ingredients.
• Pour the batter into the pan and bake for 1 hour. 
• Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake.
• Leave to cool in the pan for 20 minutes and then invert the cake and allow to cool completely. 
• To make the glaze: 
• Whisk remaining 1/4 cup root beer with a pinch of salt, icing sugar and vanilla extract in a bowl until smooth. 
• Drizzle over the cake when cooled.