This Gooey Root Beer Chocolate Cake is going to tempt all your senses and leave you wondering if root beer should be in every thing you make.
Close your eyes if you don’t want to be tempted into making this ridiculously delicious cake. It’s one of those cakes where you take a bite, your jaw drops and you throw your back your head…yeah that.
Chocolate cake truly has my whole heart….all of it. It is just such a comfort classic and there are so many versions and ways to make it. I can never totally pick a favorite, but this one is for sure in the Top 3 of the yummiest cakes of all time. ALL TIME.
In fact, I don’t think I’ll ever make it again unless I have a house of people because I will eat it all. It has all the power over me.
It’s one of those cakes where you pour the hot frosting on the hot cake and then just stand there and wait until you can dive in with a fork.
I will not make you wait until it’s cool to take a bite...I won’t.
The root beer adds this mind-numbing complexity to every bite and makes you consider adding root beer to every thing you are ever going to cook again. Trust me, you will think about it.
And because there is not enough chocolate involved already, you are going to sprinkle more chocolate chips and chocolate jimmies on top. Why wouldn’t you?
Are you dying for this recipe?
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Gooey Root Beer Chocolate Chip Cake
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cuups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 can (12 oz) root beer
- 1 cup butter
- 1/4 cup cocoa, unsweetened
- 2 large eggs
- 1/2 cup half and half or 1/4 cup whole milk + 1/4 cup heavy cream
- 1 Tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
Frosting:
- 1 can (12 oz) root beer
- 1/2 cup butter
- 1/4 cup cocoa, unsweetened
- 1 teaspoon instant espresso powder
- 4 cups confectioners' sugar
- 1 cup mini chocolate chips
- 1/2 cup chocolate jimmies
Directions
- Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
- In a large bowl, combine flour sugar, baking soda, salt and cinnamon. Set aside.
- In a small saucepan, over medium heat, bring root beer, butter and cocoa to a slight boil; stir occasionally. Add this to the flour mixture and stir until fully incorporated.
- In another bowl, whisk together eggs, half and half, espresso powder and vanilla. Add this to flour mixture slowly, while whisking constantly (you don't want to cook your eggs in the warm mixture). Stir in chocolate chips.
- Scrape mixture into prepared pan and place in the oven for 35-40 minutes or until the middle is set.
- When the cake has about 15 minutes left in the oven, start to prepare the frosting. In a small saucepan, add root beer and bring to a boil. Reduce to a 1/2 cup, which takes about 15 minutes. Stir in butter, cocoa and espresso powder, whisking until butter melts completely (keep this warm over low heat if the cake is not yet out of the oven). Once cake is out and placed on a wire cooling rack, remove root beer reduction from the heat and whisk in confectioners' sugar until completely smooth. Immediately pour over hot from the oven cake.
- Let cool a bit before digging in, it even tastes better the next day.