This old fashioned cooked cake recipe is just like one grams used to make, but I updated it a bit.
CHOCOLATE ROOT BEER CAKE with CHOCOLATE;ATE PEANUT BUTTER GANACHE
CAKE
2 cups AP flour
1 1/4 teaspoon baking soda
1 teaspoon sea salt
- Preheat oven to 325°.
- Spray flute pan, angel food pan or LARGE spring form pan with non-stick cooking spray.
- If using a 2 part pan, wrap the bottom in foil and place on a cookie sheet.
- Sift together flour, baking soda and salt.
- Set aside
2 cups A&W root beer (see note)
1 cup unsweetened cocoa powder
1 stick unsalted butter, cut into pieces
1 1/4 cups sugar
1/2 cup PACKED dark brown sugar
2 teaspoons PURE vanilla
- In a LARGE sauce pan melt butter and whisk in root beer and cocoa powder, continually whisking over medium heat until smooth.
- Whisk in sugars, stirring well until sugars are dissolved and mixture is smooth.
- Whisk in vanilla, turn off heat and let cool 15 minutes.
2 LARGE eggs
- Add eggs one at a time until well blended.
- Whisk in the flour 1 cup at a time to the sauce pan, stirring constantly until well blended.
- Pour into prepared pan.
- Bake 40 minutes until tester comes out clean, turning the pan half way through.
- Let cool on wire rack 20 minutes.
- Invert to a platter to unfold cake.
- Let it cool completely.
GANACHE
2/3 cup heavy cream
1/2 teaspoon QUALITY instant espresso or coffee
1 cup chocolate peanut butter chips
- Whisk together the heavy cream and instant espresso in a saucepan over medium heat until well blended and heated through.
- Remove from heat and add chocolate peanut butter chips.
- Cover and let stand 5 minutes to soften chips.
- Whisk until smooth.
- Drizzle ganache over cake.
- Chill to set ganache.
- Slice and serve.
NOTE: Cherry Pepsi, Coca Cola and even Cream Soda make great flavor adaptations.