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Chocolate Root Beer Float Cake

Chocolate Root Beer Float Cake

A soda shop classic in the form of a cake??? Yes please!!! This Chocolate Root Beer Float Cake will have you reminiscing of those classic ice cream treats such as the root beer float!

Chocolate Root Beer Float Cake

I wasn’t raised back in that era where soda fountains were the place to be, but I do remember the classic root beer float being an easy go-to sweet treat at my grandma’s house in the summer time. She always had ice cream and always had soda so naturally root beer floats have a special place in my heart!

Chocolate Root Beer Float Cake

When I saw this cake in the book Sweetapolita Bakebook by Rosie Alyea my heart skipped a beat! I had to try this one. It had me written all over it!!! It immediately had me thinking about those hot summer days at grandma’s house. Chocolate Root Beer Float Cake

As with all cakes, and all recipes for that matter, be sure to read the recipe ahead of time and plan accordingly. Cakes that have multiple elements such as this Chocolate Root Beer Float Cake, I like to breakdown over 2 days depending on my schedule that weekend. I will usually make the cake first and the soaking syrup, then make the frostings the next day, so that I am refreshed and focused.

The first time I made this cake I used root beer concentrate which seems to be the most readily available at most grocery stores, however I got a bit of a licoricey aftertaste. It wasn’t bad but after making this cake the second time with the recommended root beer extract it was flavor perfection!!! So don’t use root beer concentrate for this cake. I took one for the team here and thought I would just give it a try but it was a big no! And you can easily find root beer extract and root beer oil on Amazon.com and other specialty food websites.

Chocolate Root Beer Float Cake

You can’t go wrong with this Chocolate Root Beer Float Cake. It’s got 3 layers of dark chocolate cake, filled with vanilla ice cream frosting that’s made from using real vanilla ice cream. And lets not forget the root beer soaking syrup that gives the dark chocolate cake layers an extra punch of root beer flavor. Frost the cake in chocolate root beer icing and top it off with a dark chocolate glaze, more vanilla ice cream frosting, sprinkles and a cherry and you have the old root beer float classic in the form of this party stopping Chocolate Root Beer Float Cake!

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Chocolate Root Beer Float Cake

Chocolate Root Beer Float Cake

Yield: 12 servings
Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Additional Time: 55 minutes
Total Time: 3 hours 5 minutes

Chocolate cake infused with root beer flavor is filled with a Vanilla Ice Cream Frosting made from real vanilla ice cream, frosted with a Chocolate Root Beer Frosting, and finished off with a Chocolate Root Beer Glaze. Fun sprinkles and leftover Vanilla Ice Cream Frosting finish of this awe inspiring cake!

Ingredients

SPECIAL TOOLS

  • 3 8-inches round cake pans
  • Stand mixer
  • Food processor
  • Pastry brush
  • Small offset cake spatula
  • Cake turntable
  • Pastry comb
  • Ice cream scoop
  • 8 inch round cake board

CAKE

  • Non-stick baking spray
  • 2 1/3 cups all-purpose flour
  • 1 cup Dutch-process dark cocoa
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon table salt
  • ½ cups buttermilk, at room temperature
  • 12 ounces root beer
  • 1 cup unsalted butter, at room temperature
  • 2 cups light brown sugar, packed
  • ¾ teaspoon root beer flavor oil or 2 teaspoons root beer extract
  • 4 large eggs, at room temperature
  • ¼ cup sour cream, at room temperature
  • 1 ½ teaspoons baking soda
  • 2 teaspoons distilled white vinegar

ROOT BEER SIMPLE SYRUP

  • ½ cup granulated sugar
  • ½ cup water
  • 1 teaspoon root beer flavor oil or 2 teaspoons root beer extract

VANILLA ICE CREAM FROSTING

  • 1 cup unsalted butter, at room temperature
  • ¼ cup shortening
  • ¾ teaspoon table salt
  • 3 ¼ cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • ½ heavy cream
  • ½ cup melted vanilla ice cream

CHOCOLATE ROOT BEER FROSTING

  • 2 cups unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 1/3 cup heavy cream
  • 1 teaspoon root beer flavor oil or 2 teaspoons root beer extract
  • Pinch of salt
  • 7 ounces bittersweet chocolate, chopped

ROOT BEER GLAZE

  • 5 ounces bittersweet chocolate
  • ¾ cup unsalted butter
  • 1 tablespoon light corn syrup
  • Pinch of salt
  •  ¾ teaspoon root beer flavor oil or 2 teaspoons root beer extract
  • Rainbow sprinkles
  • Maraschino cherry

Instructions

CHOCOLATE CAKE

  1. Heat oven to 350 degrees. Spray 3 8-inch round cake pans with non-stick baking spray and set aside.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. In a large glass liquid measuring cup, whisk together the buttermilk and root beer and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed until light and fluffy, about 8 minutes. Add the root beer oil or root beer extract and beat to combine. Add the eggs one at a time, mixing after each addition until just combined. Scrape down the sides of the bowl with a rubber spatula as needed.
  4. Remove the bowl from the mixer and with a rubber spatula, fold in the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Fold in the sour cream.
  5. In a small bowl, whisk the baking soda and vinegar together and quickly fold into the batter. Don’t over mix. Divide the batter evenly in the prepared cake pans.
  6. Bake for 20 to 25 minutes or until a cake tester inserted in the center of the cakes comes out with a few moist crumbs attached. Let the cake layers cool in their pans on wire racks for 10 minutes. Loosen the sides of the cakes and invert on to wire racks to cool completely.

 

ROOT BEER SIMPLE SYRUP

  1. In a small saucepan over medium heat, bring the sugar and water to a boil. Cook until all the sugar has dissolved and syrup begins to thicken, about 2 minutes.
  2. Remove the pan from the heat and stir in root beer oil and root beer extract. Let syrup cool completely.

VANILLA ICE CREAM FROSTING

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening and salt on medium speed until light and creamy, about 8 minutes. Slowly add the powdered sugar, vanilla extract, heavy cream and melted ice cream.
  2. Reduce the speed to the lowest setting and beat for 1 minute. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes.

CHOCOLATE ROOT BEER FROSTING

  1. Place butter, sugar, cream, root beer flavoring and salt in a bowl of a food processor and pulse until combined, about 1 minute.
  2. Melt chocolate in a microwave in 30 second intervals, stirring after each interval until melted. Cool melted chocolate slightly about 10 minutes. Add the melted chocolate to the food processor and process until smooth, about 1 minute. If the frosting is too soft refrigerate it until it firms up a bit. This frosting is the best consistency if used right away.

CHOCOLATE ROOT BEER GLAZE

  1. In a double broiler, melt chocolate, butter, corn syrup, salt and root beer flavoring stirring until smooth. Remove the bowl from the heat and let cool slightly.

ASSEMBLE

  1. Place one of the cake layers on a cake board. Using a skewer, poke about six holes in the cake and with a pastry brush, spread a generous amount of simple syrup over the top. Using a small offset cake spatula, spread about 1 cup of the ice cream frosting over the top, reaching about ½ inch from the edge. Repeat this process with the remaining cake layers. Place the last cake layer bottom side up. Reserve the remaining ice cream frosting. Wrap the cake tightly with plastic wrap and chill in the refrigerator for about 15 minutes.
  2. Remove the cake from the refrigerator and unwrap. Place the cake on a turntable and frost the entire cake with the chocolate frosting. Hold a pastry comb at a 45 degree angle against the side of the cake and slowly rotate the cake turntable all the way around. Refrigerate the cake for about 30 minutes.
  3. With the slightly cooled glaze, pour just enough to cover the top of the cake, pushing it over the edge with your small offset cake spatula. Refrigerate for about 5 minutes. Pour and spread more glaze over the top of the cake again (saving some glaze for drizzling)and sprinkle with rainbow sprinkles.
  4. Using an ice cream scoop, scoop the remaining ice cream frosting onto the top of the cake. Drizzle the remaining glaze on top of the cake and sprinkle with more rainbow sprinkles and add a cherry on top.

Notes

MAKE AHEAD:

Unfrosted cake layers will keep tightly wrapped in plastic wrap at room temperature in an air tight container for up to 3 days.

Root Beer Simple Syrup will keep covered in the refrigerator for up to 2 weeks.

The Vanilla Frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. You can also warm the frosting with in a heatproof container in the microwave in 10 second intervals, stirring after each interval until smooth and spreadable.

The Chocolate Frosting will keep in an air tight container in the refrigerator for up to 3 days. When ready to use, bring to room temperature and beat on low speed to bring back to a spreadable consistency.

The Glaze will keep in an air tight container in the refrigerator for up to 1 week. When ready to use, warm glaze in the microwave or over a pan of simmering water.

STORE: The cake will keep at a cool room temperature for up to 3 days.

*Nutrition information is an estimate and will vary*

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 1522Total Fat: 101gSaturated Fat: 61gCholesterol: 279mgSodium: 583mgCarbohydrates: 148gFiber: 7gSugar: 116gProtein: 12g

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