Today is one of my blogger friends’ birthday, Irene from “Embracing Uncertanties,” and I want to dedicate this cake for her. I do hope you like root beer and chocolate, Irene. May you & your family have all the happiness in the world for years to come.
Someone once said to me that “it’s getting harder to befriend with someone new when you are older,” and I used to agree with that. Though lately, I come to realize it’s not at all true, at least, in this community. I started my blogs last year, and not to my surprise, they were growing very very very slowly. Even that, I received nothing but supports from fellow bloggers who stopped by. I am loving this community more and more. I guess when you send out sincerity to the universe, it boomerangs back with the same thing.
Anyway, I hope some of you get a chance to try this recipe. I would not make it as cupcakes because it’s too dense. Though for the 6-inch cake, it’s yummy good. I took the recipe from Baked, and went above and beyond with more root beer flavor by using root beer float flavored sugar instead of regular granulated sugar, and adding root beer extract. The leftover cake can be your breakfast for a couple of day; it keeps well in air-tight container. If you love root beer, you will definitely love this cake.
- 2 cups root beer
- 8 oz. dark unsweetened cocoa powder
- 1/2 cup (1 stick) (4 oz) unsalted butter, cut into 1-inch pieces
- 1 + 1/4 cups (10 oz.) root beer float flavored 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
- 1 teaspoon root beer extract/flavor
Preheat the oven to 325 ํF. Line cake pans with parchment and spray them with non-stick baking spray.
In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add both sugars and whisk until dissolved. Remove from the heat and let cool. In a large bowl, whisk the flour, baking soda, and salt together. Set aside.
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 and root beer extract into the cocoa mixture. The batter will be slightly lumpy – do not overbeat.
Dividing batter into 3 x 6” cake pans. Bake for 20-30 minutes or until a cake tester inserted into the center of the cake comes out clean.
Transfer pans to wire racks to cool, about 15 minutes. Turn out cakes onto racks to cool completely.
Root Beer buttercream frosting
- 6 egg whites
- 1 + 1/4 cups root beer float flavored sugar
- 1/4 teaspoon cream of tartar
- 2 cups unsalted butter, at room temperature, cut into small cubes
- 1 tablespoons root beer extract/flavor
- 1/4 cup root beer
- 1/8 teaspoon fine sea salt
- chocolate pearl & melted dark chocolate (option / for decor)
Using a hand whisk, whisk together the egg whites, sugar, and cream of tartar in the clean bowl of a stand mixer. Place the bowl over a saucepan of simmering water. Continue to gently whisk the mixture until it is very hot to touch (about 130 ํF on a candy thermometer).
Move the bowl to the stand mixer and, using the whisk attachment, whip the whites on medium-high speed until they are tripled in volume and are thick and glossy and hold stiff peaks, 3-4 minutes. Turn the mixer down to medium-low speed until the mixing bowl is just cool to the touch, 1-2 minutes. Kick the mixer back up to medium-high speed and add the butter one piece at a time, adding the next piece just as the previous one has been incorporated. If the buttercream take on a curdled appearance, just keep mixing until it comes together. Once the frosting is fluffy and creamy, blend in salt, root beer and root beer flavor. Beat until fully combined. Frost as you wish.
Reference: this cake is adapted from “Baked.”