Thursday, February 9, 2012

Root Beer Float Cake

I've always loved root beer. Back when I was a skinny teenager and not yet informed about the wonderful world of nutrition, I would drink a can of root beer everyday after school. I rarely drink soda now, but when I do, I prefer root beer. (Did I just paraphrase the most interesting man in the world? Yes. Yes, I did.) Anywho, on to this wonderful cake. Do you ever wish your chocolate cake had just a little something extra? A little something to take it to the next level? Well, this recipe does just that. The root beer is not overpowering, but it is just enough to make your taste buds tingle in the best way possible. And the frosting... oh the frosting.


Yield: One 10-inch bundt cake
Prep Time: 30 minutes
Bake Time: 35-40 minutes
Total Time: about 1 hour, 10 minutes


{for the root beer bundt cake}

2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 eggs

{for the root beer fudge frosting}

2 oz. dark chocolate, melted and cooled slightly
1/2 cup (1 stick) unsalted butter, softened
1/2 teaspoon salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups powdered sugar


Preheat oven to 325 degrees. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray. Set aside.

In a medium saucepan, heat the butter, root beer and cocoa powder over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from heat, pour into a large mixing bowl, and let cool for about 10 minutes. In a medium bowl, whisk together the flour, baking soda and salt. In a small bowl, whisk the eggs until just beaten, then whisk the them into the cooled cocoa mixture until just combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy, which is okay. Do not overbeat the mixture as it could cause the cake to be tough. 

Pour the batter into the prepared 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. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it onto a serving dish.

To make the root beer fudge frosting, put all ingredients in a food processor or beat together using a hand mixer on medium-low speed. Mix together until frosting is shiny and satiny. Use a spatula to spread the fudge frosting over the cake in a thick layer. Let the frosting set before serving. Serve with vanilla ice cream and enjoy!

*If you are using a dark, nonstick pan, heat the oven to 300 degrees.


Jesseca said...

Oh my goodness...that looks soooo good.....

meesch said...

that sounds so good! and looks a lot easier than I expected!


Monse Fuentes said...

mmmmm look so yummy :P

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Erica said...

What a fun idea! I'm putting this on my to make list!!