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Indulgence takes on a new form with a delightful twist in our updated creation – the Chocolate Root Beer Float Cake. In this culinary adventure, we’re diving into a world where rich cocoa meets the nostalgic essence of root beer, resulting in a dessert that’s a symphony of flavors and textures.
Join us as we unravel the secrets behind this extraordinary treat, perfect for satisfying your sweet tooth and bringing a touch of whimsy to your baking repertoire. Get ready to embark on a journey of taste and imagination, where chocolatey decadence and fizzy nostalgia collide in every delectable slice
Chocolate Root Beer Float Cake Ingredients
- All-purpose flour: is super versatile and has more protein content than cake flour. For cakes that require more structure, such as this chocolate cake, all-purpose flour is a great choice.
- Dutch-processed cocoa powder: has a higher pH which neutralizes its acids and helps balance out the flavor.
- Baking powder: is a mixture of baking soda and cornstarch. It works twice, firstly when it comes into contact with a liquid and second, when it comes in contact with heat.
- Salt: enhances flavor.
- Buttermilk: adds a tangy flavor to the cake as well as tenderizes the cakes crumb. Buttermilk is also an acidic ingredient and will react with the baking powder mentioned above to create a fluffy cake.
- Root beer: helps with the flavor.
- Unsalted butter: is rich in flavor and the fat coats the flour proteins inhibiting their ability to form a strong gluten connection which in turn, creates a tender cake.
- Brown sugar: is granulated sugar that has been combined with molasses.
- Root beer flavor: I used LorAnn Root Beer Flavoring for this cake but you can also use 2 teaspoons root beer extract in its place.
- Eggs: help bind, thicken, emulsify and leaven.
- Sour cream: helps to make the cake tender and is also an acidic ingredient which will react with the baking powder and buttermilk.
- Baking soda: is an alkali which means it should be used with an acidic ingredient (buttermilk, sour cream, molasses and brown sugar) which produces carbon dioxide. Baking soda helps leaven the cake and browns it as well.
- Distilled white vinegar: when vinegar is combined with the baking soda it creates a chemical reaction creating carbon dioxide which creates a fluffy and moist cake texture.
Vanilla Ice Cream Frosting
This super fun frosting looks and tasted like vanilla ice cream! And it should because it’s made with, you guessed it! Vanilla ice cream!
How To Make Root Beer Chocolate Frosting
If you’ve never made frosting in a food processor now is your chance! And best of all it’s super easy and quick.
- Place butter, sugar, cream, root beer flavoring and salt in a bowl of a food processor and pulse until combined, about 1 minute.
- 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.
Cake Assembly
- Fit a piping bag with a round piping tip or coupler and fill the piping bag with chocolate frosting
- Pipe a frosting dam around the outer edge of the cake.
- Fill the center with about 1/2 cup of the vanilla ice cream frosting and spread out in an even layer with a small offset cake spatula.
- Place the second cake layer on top and gently press to adhere to the bottom cake layer.
- Pipe a frosting dam around the outer edge and spread another 1/2 cup vanilla ice cream frosting out in an even layer until it reaches the frosting dam.
- Add the third and final cake layer (bottom side up) on top and gently press to adhere.
Crumb Coating
The first coat of frosting is called the crumb coat. This helps hold in the loose crumbs and prevents the crumbs from getting into the final layer of frosting.
- Apply a thin layer of chocolate frosting over the top and sides of the cake, creating a crumb coat.
- Chill the crumb coated cake in the freezer for 15 minutes or the refrigerator for 30 minutes.
Icing The Cake
- Apply a large dollop of chocolate frosting on top of the cake and spread out evenly.
- Line an 8-inch round acrylic disk with parchment paper, attaching it with a bit of chocolate frosting.
- Line up the acrylic disc with the bottom cake board and gently press on to the top of the cake to adhere.
- Cover the sides of the cake with more chocolate frosting, making sure to cover the entire cake board.
- Gently place the cake scraper on to the cake board and acrylic disk and rotate the cake turntable to smooth out the frosting, filling in any gaps with more frosting as needed.
- Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes before removing the acrylic disk.
Tips For Perfect Chocolate Drips!
- Chill your cake before adding the drips. The chilled cake will help slow down the drips, giving you more control.
- Make sure the chocolate is the right temperature. It should be fluid but not warm.
- Find the spot on your cake that will be the back and run a test drip on it. If the drip slips off the cake it’s too hot. If the drips clump, it’s too cold.
- For more controlled drips, use a spoon or a squeeze bottle and add the drips to the sides of the cake first. I prefer using a spoon for my drips.
- Once you have your side drips done, gently pour the remaining chocolate on the top and spread out until it meets the edges. Reheat the chocolate if needed.
Cake Baking and Decorating Tools
- 3 8-inch round cake pans
- Non-stick baking spray
- 4 cup liquid measuring cup
- Stand mixer
- Food processor
- 8-inch round cake board
- Cake turntable
- Piping bag
- Coupler
- Small offset cake spatula
- 8-inch round acrylic disk
- Parchment paper
- Cake scraper
- Cake comb
- Ice cream scoop(s)
- Rainbow nonpareils (garnish)
- Maraschino cherry (garnish)
- Paper straw (garnish)
Chocolate Root Beer Float Cake Baking Schedule
- Day 1: Bake cake layers.
- Day 2: Prepare vanilla and chocolate frosting, chocolate drip and assemble, decorate, and serve
Make Ahead Options
- Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.
- 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.
- Chocolate frosting will keep in an airtight 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.
- Chocolate drip will keep in an airtight 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.
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Suggested Recipes
Adapted from The Sweetapolita Bakebook by Rosie Alyea
Chocolate Root Beer Float Cake
Yield:
12
Prep Time:
2 hours
Cook Time:
30 minutes
Additional Time:
1 hour
Total Time:
3 hours 30 minutes
Indulgence takes on a new form with a delightful twist in our updated creation - the Chocolate Root Beer Float Cake. In this culinary adventure, we're diving into a world where rich cocoa meets the nostalgic essence of root beer, resulting in a dessert that's a symphony of flavors and textures.
Ingredients
SPECIAL TOOLS
- 3 8-inch round cake pans
- Non-stick baking spray
- 4 cup liquid measuring cup
- Stand mixer
- Food processor
- 8-inch round cake board
- Cake turntable
- Piping bag
- Coupler
- Small offset cake spatula
- 8-inch round acrylic disk
- Parchment paper
- Cake scraper
- Cake comb
- Ice cream scoop(s)
- Rainbow nonpareils (garnish)
- Maraschino cherry (garnish)
- Paper straw (garnish)
CHOCOLATE ROOT BEER CAKE
- 2 1/3 (13 ounces) cups all-purpose flour
- 1 cup (3 ounces) Dutch-process dark cocoa
- 1 ½ teaspoons baking powder
- ¾ teaspoon table salt
- ½ cup (4 ounces) buttermilk, at room temperature
- 12 ounces root beer
- ¼ cup sour cream, at room temperature
- 1 cup (16 tablespoons) unsalted butter, at room temperature
- 2 cups (14 ounces) light brown sugar, packed
- 1 teaspoon root beer flavor
- 4 large eggs, at room temperature
- 1 ½ teaspoons baking soda
- 2 teaspoons distilled white vinegar
VANILLA ICE CREAM FROSTING
- 1 cup (16 tablespoons) unsalted butter, at room temperature
- ¼ cup (4 tablespoons) shortening
- Pinch of salt
- 3 ¼ cups (13 ounces) powdered sugar, sifted
- ½ cup (4 ounces) heavy cream
- 2 teaspoons vanilla extract
- ½ cup melted vanilla ice cream
CHOCOLATE ROOT BEER FROSTING
- 7 ounces bittersweet chocolate, chopped
- 2 cups (32 tablespoons) butter, at room temperature
- 4 cups (16 ounces) powdered sugar
- 1/3 cup (2.6 ounces) heavy cream
- 1 teaspoon root beer flavor oil
- Pinch of salt
CHOCOLATE ROOT BEER DRIP
- 6 ounces semi sweet chocolate, chopped
- 3/4 cup heavy cream
- 2 tablespoons, diced into 8 pieces
- 1/2 teaspoon root beer flavor oil
Instructions
CHOCOLATE CAKE
- Adjust an oven rack to the center position and heat the oven to 350 degrees. Spray 3 8-inch round cake pans with non-stick baking spray and set aside.
- In a large bowl whisk together the flour, cocoa powder, baking powder and salt. In a 4 cup liquid measuring cup, whisk together the buttermilk and root beer and sour cream and set aside.
- 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 flavor 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.
- With the mixer on low speed, add in the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions.
- In a small bowl, whisk the baking soda and vinegar together and quickly mix into the batter. Divide the batter evenly in the prepared cake pans.
- 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. Invert the cake layers on to a plate lined with plastic wrap (long enough to wrap the cake layer in) and wrap up immediately. Store the cake layers on a flat surface, such as a rimmed baking sheet and place in the refrigerator. Don’t stack the cake layers or they will warp and not sit flat. Wrapping the cakes while they’re still warm helps lock in the moisture.
VANILLA ICE CREAM FROSTING
- 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. Add sifted powdered sugar, heavy cream, vanilla extract and melted ice cream.
- 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
- Melt chocolate in a microwave in 30 second intervals, stirring after each interval until melted. Cool melted chocolate slightly about 10 minutes.
- Place butter, sugar, heavy cream, root beer flavor and salt in a bowl of a food processor and pulse until combined, about 1 minute.
- 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.
ASSEMBLE
- Trim cakes so the are flat and the tops are evenly straight. Smear a small amount of vanilla ice cream frosting on an 8-inch round cake board and center one of cake layers on it. Place the cake on a cake turntable. Fit a piping bag with a coupler and fill with chocolate frosting. Pipe a chocolate frosting dam around the edge of the first layer of cake. Using a small offset cake spatula, spread about 1/2 cup of the vanilla ice cream frosting over the top, spreading out in an even layer until it reaches the frosting dam. Place the second cake layer on top and pipe another chocolate frosting dam round the edge of the cake and fill with 1/2 cup vanilla ice cream frosting, spreading it evenly until it reaches the frosting dam. Place the third cake layer on top (bottom side up). Reserve the remaining vanilla ice cream frosting for decorating the top of the cake.
CRUMB COAT
- Apply a thin layer of chocolate frosting over the top and sides of the cake and chill in the freezer for 15 minutes or in the refrigerator for 30 minutes.
DECORATING
- Apply a large dollop of chocolate frosting on top of the cake and spread out evenly. Line an 8-inch round acrylic disk with parchment paper, attaching it with a bit of chocolate frosting. Line up the acrylic disc with the bottom cake board and gently press on to the top of the cake to adhere. Cover the sides of the cake with more chocolate frosting, making sure to cover the entire cake board. Gently place the cake scraper on to the cake board and acrylic disk and rotate the cake turntable to smooth out the frosting, filling in any gaps with more frosting as needed. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes before removing the acrylic disk.
- Insert an offset spatula under the acrylic disk but over the parchment paper, and gently rotate the turntable until the disk releases. Peel off the parchment paper and fill in any gaps if needed with chocolate frosting.
- Gently press a heated*and dried cake comb against the side of the cake and slowly rotate the cake turntable to create a decorative finish on the side of the cake. Store the cake in the freezer or refrigerator while you prepare the chocolate drip.
- *To heat the cake comb, run it under hot water, and dry with a towel. The heat will help the cake comb slide through the frosting.
CHOCOLATE ROOT BEER DRIP
- Place chocolate and heavy cream in a microwavable bowl. Microwave on 30 second intervals, stirring between intervals until the chocolate is smooth and completely melted. Stir in the butter and root beer flavor. Cool chocolate for 10 to 15 minutes before adding drips to the sides and top of the cake.
- Do a test drip on the back of the cake to make sure the drip is ready. The drip should still be warm but not hot. Add chocolate drip to a squeeze bottle, piping bag or use a spoon to apply to the sides of the cake.
- Pour more (but not all) chocolate drip in the center of the cake and spread to meet the edges of the dripped chocolate. (Save the remaining chocolate drip for decorating the top of the cake.) Chill the cake for 15 minutes in the refrigerator so the chocolate drip cake set before decorating the top of the cake.
- Once the chocolate drip has set, use an ice cream scoop(s) and scoop the remaining vanilla ice cream frosting onto the top of the cake. Drizzle some of the remaining chocolate drip on top of the cake and sprinkle with rainbow nonpareils and add a cherry on top with a paper straw. Transfer cake to a cake pedestal and serve.
Notes
Assembled cake will keep at a cool room temperature in an airtight container for up to 1 day or in the refrigerator for up to 3 days. Bring to room temperature before serving.
Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.
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.
Chocolate frosting will keep in an airtight 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.
Chocolate drip will keep in an airtight 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.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 734Total Fat: 40gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 138mgSodium: 643mgCarbohydrates: 88gFiber: 4gSugar: 65gProtein: 9g
*Nutrition information is an estimate and will vary.*