Monday, October 5, 2009

Reason 500,000 Why I Love Joy the Baker

Root beer float cake...weird name eh?

My root beer loving sister told me it sounded gross.
My root beer loving mom thought it sounded gross as well.
My root beer hating husband ate 2 pieces.
I hate root beer and I think it rocks.
My sister and mom aren't getting a single piece!

Its chocolate. Its great. My only complaint is that the icing is a little much for me, so I only dotted it around the top and let it run down the sides a bit. But I'm not one for icing, so I'm a crazy person anyway. The soda makes it lighter feeling and it gives it a little "hmm?" taste. Did I mention it's super easy? It is.

Here's the recipe. Its from Joy the Baker's website. She's awesome. Go there.

Root Beer Float Cake
(Baked: New Frontiers in Baking)

2 cups root beer (don’t use diet)
1 cup dark unsweetened cocoa powder
1/2 cup unsalted butter, cut into 1/2 inch cubes
1 1/4 cup granulated sugar
1/2 cup dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

Preheat even to 325 degrees F. Spray the inside of a 10-inch Bundt pan with nonstick cooking spray, or butter generously and dust with flour, knocking out the excess.

In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.

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

In a small bowl whisk the eggs until just beaten. Then whisk into the cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy. You can give it a quick whisk if you like, but don’t over beat the batter or it could cause the cake to be tough. Don’t worry, the batter is very loose.

Pour the batter into prepared pan and cook for 35-45 minutes, rotating the pan halfway through baking until a sharp knife inserted in the center comes out clean. Transfer to a wire rack to cool completely then loosen edges with a butter knife and turn out onto a cake plate.

Chocolate Root Beer Frosting

2 ounces 60% cocoa, melted
1 stick unsalted butter, softened
1 teaspoon salt (I used none, Joy says use 1/2-1)
1/4 cup root beer
2/3 cup unsweetened cocoa powder
2 1/2 cups powdered sugar

In the bowl of a stand mixer, or using an electric hand mixer, beat softened butter and cocoa powder. Once combined add the melted chocolate, salt, powdered sugar and root beer. Beat together until smooth. Spread on top of cooled cake. Slice and serve with vanilla ice cream.

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