December 21, 2013

Root Beer Chocolate Cake


I made the BEST cake EVER today.  I found the original recipe here and baked it for a combined birthday party for me and my friends John and Ryan.  John is a master cook and made really awesome bruschetta, lasagna, and garlic bread.  I also made browned butter balsamic asparagus.  The recipe for that can be found here.

Back to the cake.  Be prepared for a chocolate-sugar overload.  It's by far the best cake I've had in a long time.

Cake Ingredients:
2 cups root beer ... pick any kind of root beer made with cane sugar (I used Virgil's Root Beer)
1 cup unsweetened cocoa powder
1/2 cup unsalted butter (room temp)
1 1/4 cups sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs (room temp)

Frosting Ingredients: 

2 ounces milk chocolate or semi sweet melted and cooled slightly
1/2 cup unsalted butter, softened
1 teaspoons salt
1/4 cup root beer (I used a little more to loosen the frosting a bit.)
2/3 cup unsweetened cocoa powder
2 1/2 cups powdered sugar


Cake Directions:1. Preheat the oven to 325°. Spray bundt pan with non-stick spray.  (I used my olive oil misto)
2. In a large saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.

3. In a medium bowl, whisk the flour, baking soda, and salt together.

4. In a small cup, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not over-beat, because it could cause the cake to be tough.

5. Pour the batter into the greased pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Let cool for 20-30 min on a wire rack, then invert onto a plate.

Frosting Directions:1. Melt the chocolate over low heat on the stove. (A double boiler works best) Add the rest of the ingredients and stir.

2. Take the mixture off the heat and allow to cool (we put it in the fridge for about 2 minutes).

3. Whisk the cooled mixture to make sure it's mixed well and stiff enough to frost.

Then do everything in your power not to dive into your cake face first.   

2 comments:

  1. oh my goodness, that looks heavenly! I'm going to have to give this one a try. "chocolate - sugar overload", my kind of cake! :)

    ReplyDelete
    Replies
    1. Yes!!! It doesn't really taste like root beer, but it's so moist and chocolatey! Let me know when you try it and what you think!

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