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Chocolate Root Beer Cake<\/p>\nChocolate Root Beer Cake<\/p>\n
2 C. quality root beer
\n1 C. unsweetened cocoa powder
\n1\/2 C. unsalted butter, cut into 1-in. pieces, plus extra for the pan
\n1 1\/4 C. sugar
\n1\/2 C. firmly packed dark brown sugar
\n2 C. all-purpose flour, plus extra for the pan
\n1 1\/4 tsp. baking soda
\n1 tsp. salt
\n2 large eggs<\/p>\n
Ganache<\/p>\n
1\/3 C, heavy Cream<\/p>\n
\u00bc tsp. instant espresso powder<\/p>\n
1\/3 C. (3 oz) semisweet chocolate chips<\/p>\n
Preheat the oven to 325\u00b0F. Mist a 12-C. nonstick fluted tube pan with cooking spray. In a medium bowl, whisk together the flour, baking soda, and salt. In a large saucepan, combine the root beer, cocoa, and butter. Heat over medium heat, whisking constantly, until the butter is melted and the mixture is smooth. Add the granulated sugar and brown sugar and whisk until dissolved. Remove from the heat and whisk in the vanilla. Let cool for 15 minutes. One at a time, whisk the eggs into the root beer mixture in the saucepan, whisking well after each addition. In two or three additions, whisk the flour mixture into the saucepan, and whisk until smooth. Scrape into the prepared tube pan. Bake until a wooden skewer inserted into the cake comes out clean, about 40 minutes.\u00a0 Let cool for 20 minutes in the pan on a wire rack. Place another cooling rack on top and invert to unmold the cake onto the rack, then let cool completely: Bring the cream and instant espresso to a simmer in a medium saucepan over medium heat, whisking to dissolve the coffee. Remove. from the heat. Add the chips and let stand to soften the chips, about 3 minutes. Whisk until smooth. 8. Place the cake on a rack over a half-sheet pan. Drizzle the ganache on top of the cake. Refrigerate to set the ganache, about 20 minutes. Slice and serve. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.)<\/p>\n","protected":false},"excerpt":{"rendered":"
Chocolate Root Beer Cake 2 C. quality root beer 1 C. unsweetened cocoa powder 1\/2 C. unsalted butter, cut into 1-in. pieces, plus extra for the pan 1 1\/4 C. sugar 1\/2 C. firmly packed dark brown sugar 2 C. all-purpose flour, plus extra for the pan 1 1\/4 tsp. baking soda 1 tsp. salt 2 large eggs Ganache 1\/3 C, heavy Cream \u00bc tsp. instant espresso powder 1\/3 C. (3 oz) semisweet chocolate chips Preheat the oven to 325\u00b0F….<\/p>\n