Root Beer Float Cake
Recipe and photo adapted from Brown Eyed Baker.
2 croot beer (do not use diet root beer)
1 cdark unsweetened cocoa powder
1/2 cunsalted butter, cut into 1 inch pieces
1/2 cdark brown sugar
1-1/4 tspbaking soda
ROOT BEER FUDGE FROSTING
2 ozdark chocolate, melted and cooled slightly
1/2 cunsalted butter, softened
1/4 croot beer
2/3 cdark, unsweetened cocoa powder
2-1/2 cpowdered sugar
How to Make Root Beer Float Cake
- In a medium 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.
- In a medium bowl, whisk the dry ingredients together.
- In a small bowl, whisk the eggs just until 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, which is okay.
Do not overbeat it, as it could cause the cake to be tough.
- Pour batter into a greased and floured 10 inch Bundt pan and bake at 325 degrees for 40 to 45 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 out onto the rack.
- ROOT BEER FUDGE FROSTING: Put all the ingredients in a food processor.
Pulse in short bursts until the frosting is shiny.
If you don't have a food processor, use a stand mixer or a hand mixer and mix on medium-low until combined.
- Use a spatula to spread the fudge frosting over the cake in a thick layer.
Let the frosting set before serving.
Store leftovers wrapped well at room temperature or in an airtight container.
If you are using a dark, nonstick pan, heat the oven to 300 degrees.