Chocolate RootBeer Float Cake

I made this again today with a few changes.  This time I did have dark brown sugar so no molasses,  and I decorated it a little different as well. Here is today's photo:

Chocolate Root Beer Float Cake

For the cake:

2 cups root beer

1 tsp root beer concentrate

1 cup dark unsweetened cocoa powder

½ cup unsalted butter cut into pieces

1 ¼ cups sugar

½ cup packed brown sugar

1 tsp black strap molasses

2 cups A/P flour

1 ¼ teaspoons baking soda

1 teaspoon salt

2 eggs

Preheat the oven to 325. Spray and flour a 10” Bundt pan. 

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

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

 In a small bowl, whisk the eggs until just beaten, and then whisk them into the cooled cocoa mixture until combined.  Gently fold the flour mixture into the cocoa mixture.  The batter will be slightly lumpy no not overbeat. Pour batter in Bundt pan and bake for 35 to 40 minutes.  Transfer to a wire rack to cool completely.

For the ganache

6 oz dark chocolate no more than 72% cacao, coarsely chopped

½ cup heavy cream

1 Tsp root beer concentrate

In a small pan over med heat bring cream to a simmer,  remove from heat and pour over chocolate, allow chocolate to melt, stir in the root beer concentrate.

Pour over the top of cooled cake making sure to cover the entire cake.

For the butter cream

½ cup butter

4 cups powdered sugar

1 tsp vanilla bean paste or (vanilla extract)

1 Tbs heavy cream

Mix together butter, sugar, vanilla and cream until light a fluffy (about 8 minutes)

Put part of butter cream in a piping bag and pipe a shell border around bottom of cake.

Use the remaining butter cream mixed with a little milk to thin and drizzle over top of cake.