Step 1

For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with the baking spray and set aside.

Step 2

Whisk together the flour, sugars, star anise, cinnamon, nutmeg, baking soda and salt in a large bowl until combined. Bring the root beer, butter and cocoa powder to a boil in a small saucepan, stirring occasionally, then take off the heat and let cool. In a small bowl, whisk together the eggs, buttermilk and vanilla extract, then add to the flour mixture, stirring until moistened. Stir in the cooled root beer mixture, then fold in the ginger until just combined. Evenly distribute the batter in the prepared cake pan.

Step 3

Bake until a toothpick comes out clean and the cake comes away from the side of the pan, about 50 minutes. Allow the cake to cool for 15 minutes in the pan on a rack, then invert onto the rack and let it cool.

Step 4

For the chocolate glaze and crumble: Bring the root beer to a boil in a small saucepan, then stir in the butter and cocoa powder until completely smooth. Pour the root beer mixture into a large bowl, then whisk in the confectioners’ sugar, salt, star anise and nutmeg until smooth and glossy.

Step 5

Remove 1 to 2 tablespoons of the glaze and stir into the crushed cookies in a bowl to coat. Spread out on a baking sheet and let cool or refrigerate until the chocolate is set. While the cake is still slightly warm, pour the remaining glaze over the top, allowing it to drip down the sides. Top with the cookie crumble, then dust some confectioners’ sugar on top. Serve the cake with a dollop of whipped cream on the side.

Step 6

The cake can be stored at room temperature for up to three days.