I’ve been in the kitchen a lot lately, and not just because I’m eating constantly. I think my nesting instinct is coming out in the form of cooking and baking. Although I’m not sure cooking can be considered “nesting” since all it does it make a mess (and make me fatter.)
Just to forewarn you…this cake is to die for and a little bit addicting. Personally, I attribute its yumminess to the large quantities of cocoa powder in the recipe, not necessarily the root beer. But whatever…
I followed the recipe exactly except for a few adjustments for high altitude, which are in parentheses:
Root Beer Float Cake
2 c. root beer–don’t even think about using diet!
1 c. unsweetened cocoa powder
1/2 c. unsalted butter, cut into cubes (7 T.)
1 1/4 c. granulated sugar (1 c.)
1/2 c. brown sugar
2 c. all-purpose flour (2 1/3 c.)
1 1/4 tsp. baking soda (scant 1 tsp.)
1 tsp. salt
2 large eggs
*Frosting recipe follows below the first photo*
Preheat oven to 325. (I always set my oven about 10 degrees higher for the altitude.) Grease and flour a 10-inch Bundt pan.
In a medium saucepan, combine root beer, cocoa powder and butter; melt together over medium heat. Add sugars and whisk until dissolved. Remove from heat.
In a mixing bowl, combine flour, baking soda and salt. In separate bowl, whisk eggs until lightly beaten. Then whisk eggs into the cocoa mixture until combined. Fold the flour mixture into the cocoa-egg mixture. The batter will be slightly lumpy. Be sure not to overbeat or the cake will be tough.
Pour batter into the prepared pan and bake 35-40 minutes, rotating pan halfway through baking. Cake is done when a sharp knife comes out clean. Place cake (still in pan) on a wire rack to cool, then loosen edges with a butter knife before turning out onto a cake plate.
Chocolate Root Beer Frosting
1/2 c. unsalted butter, softened
2/3 c. unsweetened cocoa powder
2 oz. 60% chocolate (or darker), melted
1/2 tsp. salt
2 1/2 c. powdered sugar
1/4 c. root beer
Using stand mixer or electric hand mixer, combine butter and cocoa powder until well blended. Add melted chocolate, salt, powdered sugar and root beer. Beat together until smooth. Spread on top of cooled cake. Serve with vanilla ice cream (or else it won’t be a root beer FLOAT cake).
This cake is super moist, extremely rich, and only slightly reminiscent of a root beer float. The root beer flavor does intensify after a day or so. But, root beer-y or not, it’s absolutely SCRUMPTIOUS. You’ve really got to try it.