Root Beer Chocolate Cake

This cake has been on my "To do..." list for quite some time. There is something about an out-of-the-ordinary recipe that just sucks me in. Classic pumpkin pie? Plain white cake? Probably not in my kitchen. Granted, this kind of recipe definitely has its place, even in my kitchen upon occasion, I just can't resist trying something new and different. This cake definitely fell into that category.

The cake was very easy to make and came together fairly quickly. The recipe noted that the batter would be lumpy, which mine was, but upon slicing the cake, small pockets of flour were visible. Although subtly different from your traditional chocolate cake, the flavors didn't wow me. This cake was still moist the second day, and I felt that the Root Beer flavor was more pronounced the second day. I probably would not repeat this recipe unless it was specifically requested. This recipe is adapted from Baked: New Frontiers in Baking.

Root Beer Chocolate Cake

Cake:

2 cups non-diet Root Beer

1 cup unsweetened dark cocoa powder

1/2 cup unsalted butter, cut into pieces

1 1/4 cups granulated 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, beaten

Preheat your oven to 350F. Spray a 10-inch bundt pan with non-stick cooking spray, or generously butter and flour your pan.

In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat just until the butter melts. Add the sugars and stir until dissolved, then remove from heat and let cool.

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

When the root beer mixture is cool, whisk in the eggs until combined. Gently fold the flour mixture into the root beer mixture. (The batter will be lumpy - as noted above).

Pour the batter into the prepared pan, and bake for 35 - 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Transfer the cake in the pan to a wire cooling rack to cool completely. When the cake is cool, carefully invert onto a serving plate an frost with Root Beer Fudge Frosting.

Frosting:

2 ounces dark chocolate, melted and cooled

1/2 cup (1 stick) butter, softened

1 tsp salt

1/4 cup root beer (or more for desired consistency)

2/3 cup unsweetened dark cocoa powder

2 1/2 cups powdered sugar

In a medium bowl, combine melted chocolate, butter, and salt. Beat until smooth and combined. Beat in cocoa powder, powdered sugar, and root beer. Spread over the top of the cake, and let set. A thinner frosting can be poured over the cake to run down the sides.

Enjoy! -Cardamommy