Root Beer Cake
Votes: 1
Time: 2 hours.
Complexity: average
Servings: 8-10
Complexity: average
Servings: 8-10
The highlight of this large, luxurious cake is root beer, which is added to both the batter and the icing. Its subtle, spicy flavor perfectly complements the chocolate, spice, and caramel notes of the brown sugar in the cake. Besides flavor, the root beer also adds fluffiness, making the cake very moist and delicious. The batter is easy to whip up and bake. The finished cake is also soaked in a small amount of root beer. Once completely cooled, glaze it. This cake turns out beautiful and unique, perfect for special occasions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g butter + extra for greasing the pan
- 2 cups flour + extra for dusting the pan
- 2.5 cups root beer
- 1 cup cocoa powder
- 55 g dark chocolate, chopped
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 and 1/4 teaspoons of baking soda
- 0.5 tsp ground allspice
- 1 tsp salt + an extra pinch
- 3 large eggs, beaten
- 2.5 cups powdered sugar
- 1 tsp vanilla extract
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Recipes with similar ingredients: butter, premium flour, root beer, cocoa, dark chocolate, sugar, brown sugar, allspice, eggs, powdered sugar, vanilla extract
Cooking the dish according to the recipe:
- Preheat oven to 350°F (160°C). Grease and flour a 12-cup round cake pan with a hole in the center. Shake out any excess flour.
- In a large saucepan over medium heat, heat 2 cups of beer, cocoa powder, chocolate, and 110g of butter until the butter is melted. Add the white and brown sugars and whisk until dissolved. Remove from heat and let cool.
- In a bowl, combine 2 cups of flour, baking soda, allspice, and 1 teaspoon of salt. Beat the eggs into the beer mixture, then gently fold in the dry ingredients (the dough will be slightly lumpy).
- Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer the finished cake to a wire rack. Gently pierce the cake in several places with a skewer and pour 1/4 cup of beer over it. Cool in the pan for 20 minutes, then turn it out onto a plate and let cool completely.
Meanwhile, prepare the glaze:
In a bowl, combine the remaining 1/4 cup root beer, a pinch of salt, powdered sugar, and vanilla until smooth. Drizzle the glaze over the cake.
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