After great success with my Diet Cherry Coke cupcakes awhile back, I flagged this root beer cake recipe to see if it was any match for those cupcakes. This is not a diet dessert by any means, and I don’t recommend using diet root beer. The Diet Coke cupcakes may win out in the “low in calorie, high in taste” round, but don’t count the root beer cake out just yet. 

We recently celebrated one of my girlfriend’s birthdays and she requested I bake her a “chocolate, chocolate” cake. I decided not to tell anyone about the secret ingredient and see if anyone noticed (not one person did!). The root beer does not overpower the chocolate in this cake, which I think is a good thing. It creates a moister cake and enhances the chocolate flavor. I tend to like my chocolate very sweet. Give me any candy bar at the grocery checkout line and I’m happy. This chocolate cake does not reach that level of sweetness, which was perfect for my girlfriend who’s not a fan of anything super sweet. This cake definitely requires a scoop of vanilla ice cream on the side. Together, they make a great dessert!

Root Beer Float Cake

     Baked: New Frontiers in Baking

2 cups root beer (don’t use 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 all-purpose flour

1 1/4 teaspoons baking soda

1 teaspoon salt

2 large eggs

Preheat even to 325 degrees F.  Spray the inside of a 10-inch Bundt pan with nonstick cooking spray, or butter generously and dust with flour, knocking out the excess.  

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 large bowl, whisk together the flour, baking soda and salt.  

In a small bowl whisk the eggs until just beaten.  Then whisk into the cocoa mixture until combined.  Gently fold the flour mixture into the cocoa mixture.  The batter will be slightly lumpy.  You can give it a quick whisk if you like, but don’t over beat the batter or it could cause the cake to be tough.  Don’t worry, the batter is very loose.  

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 60% cocoa, melted

1 stick unsalted butter, softened

1 teaspoon salt (you may want to use less… maybe just 1/2 teaspoon)

1/4 cup root beer

2/3 cup unsweetened cocoa powder

2 1/2  cups powdered sugar

In the bowl of a stand mixer, or using an electric hand mixer, beat softened butter and cocoa powder.  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 with  vanilla ice cream.