Root Beer Float Cake
From luisascatering 12 years ago
- 1 hour to make
- Serves 12
I had 2 different friends posting on Facebook that they were badly craving a root beer float - and here I was, looking at root beer float cakes! Some things are just meant to be :-) Here is my version, adapted from Brown Eyed Baker.
Ingredients
- For the root beer Bundt Cake: shopping list
- 2 cups "Devil's Canyon" root beer shopping list
- 1 cup dark unsweetened cocoa powder shopping list
- ½ cup (4 ounces) unsalted butter, cut into 1-inch pieces shopping list
- 1¼ cups granulated sugar shopping list
- ½ cup "India Tree" Dark Muscovado Baking sugar (dark brown sugar) shopping list
- 2 cups all-purpose unbleached flour shopping list
- 1¼ teaspoons baking soda shopping list
- 1 teaspoon pink himalayan sea salt shopping list
- 2 organic eggs shopping list
- For the root beer Fudge Frosting: shopping list
- 2 ounces dark unsweetened chocolate, melted and cooled slightly shopping list
- ½ cup (1 stick) unsalted butter, softened shopping list
- 1 teaspoon pink himalayan sea salt shopping list
- ¼ cup "Devil's Canyon" root beer shopping list
- 2/3 cup dark unsweetened cocoa powder shopping list
- 2½ cups powdered sugar shopping list
How to make it
- 1. Preheat oven to 325 degrees F*. Prepare a 10-inch bundt pan (or spring form pan) - butter the pan lightly and dust with some dark cocoa powder, shaking out the excess; set aside.
- 2. 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.
- 3. In a medium bowl, whisk the flour, baking soda and salt together.
- 4. In a small bowl, 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, which is okay but whisk until you get all big lumps out. See Photo
- 5. 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 out onto the rack.
- 6. To make the Root Beer Fudge Frosting, put all of the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and satiny, scraping the sides of the food processor a couple of times. (If you don’t have a food processor, simply throw it all into the bowl of a stand mixer or a large bowl using a hand mixer and mix on medium-low until combined and satiny smooth.)
- 7. 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 or in an airtight container at room temperature. Serve with vanilla ice cream/gelato and a shot of root beer :-)
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