Wednesday, March 16, 2022

Super Moist Root Beer Chocolate Chip Cake

    This super moist cake is going to delight all of your senses and make you wonder why you never tried this cake before.  The root beer adds mind boggling complexity to each and every single bite.  The root beer flavor is not over powering…it has just enough of the root beer flavor to make it awesome. 

For the cake:

·        2 c. all-purpose flour

·        1 ½ c. sugar

·        1 ½ c. root beer

·        1 c. mini chocolate chips (semi-sweet or milk chocolate)

·        ½ c. half-n-half

·        ¼ c. unsweetened cocoa

·        2 sticks of butter

·        2 lg. eggs

·        2 tsp. baking powder

·        1 tsp. vanilla

·        1 tsp. baking soda

·        ½ tsp. salt

·        ½ tsp. cinnamon


For the frosting:

·        4 c. powdered sugar

·        1 ½ c. root beer

·        1 c. mini chocolate chips (semi-sweet or milk chocolate)

·        ¼ c. unsweetened cocoa

·        1 stick of butter

·        1 T. milk

·        1/8 tsp. salt

Preheat your oven to 350 degrees.  Spray a 9”x13” cake pan with cooking spray and set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.

In a small saucepan, heat up your root beer, butter and cocoa together over medium heat until it comes to a very small boil.  Be sure to stir it occasionally.  Once it comes to the small boil, pour it into the flour mixture and stir until well combined.  Allow the mixture to cool for a few minutes and then pour it into the flour mixture. 

Now, whisk in the eggs, one at a time.  Once they are well mixed, whisk in the half-n-half and vanilla.  Finally, fold in the chocolate chips.  Pour into the cake pan and bake for 36-38 minutes or until an inserted toothpick comes out clean.  Once the cake is done, bring it out to cool as you prepare the frosting.

For the frosting, put the root beer into a small sauce pan and bring it to a low and slow boil.  Let it cook down until it is very concentrated.  You want only about a half cup left.  This can take up to 15 minutes.  Once it has reduced, whisk in the butter and cocoa.  Remove from stove and whisk in the powdered sugar, milk and salt.  Allow the frosting to cool off for about 10 minutes.  Once the frosting has cooled, sprinkle in the chocolate chips and pour the frosting over the cake.  


     This cake is even better the next day but it rarely lasts into day two.

Serves 12 with each piece having roughly 55 grams of carbs. 


        Be sure to check out some of my other cake recipes including: Chocolate Chip Bundt Cake, Homemade Spice Cake, Pound Cake, Dreamy Pumpkin Cake, and last but not least, Old Fashioned Chocolate Ice Box Cake.



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