Moist. That is the most hated word in the English language. I find that hard to believe, but according to NPR’s Wait Wait…..Don’t Tell Me people hate the sound of that word more than any other.
I love the little tidbits of useless information I can pick up from that show. If you have never listened in, I highly recommend it….especially if you are driving all night across the country trying to stay awake at 3:00am. An iPod full of episodes does the trick for me.
Now back to the most hated word….how can you hate the word moist?!?! These people must not be true foodies otherwise the word moist alone would make their hearts beat faster and their mouths begin to water.
I’m sorry but there is no other word to better describe this cake. It is moist, dense, rich and indulgent. Just how I like my cakes. Thanks so much to Joy the Baker for hooking me up with this outstanding recipe! Now I don’t want you to think this will be a big bite of root beer as the name implies. The root beer gives the cake it’s moistness and enhances the chocolate flavor. I also found that this cake gets better each day it sits around. We left town for three days and stuck it in the fridge…..even better when it was cold and three days old!!!
from Baked: New Frontiers in Baking
2 C root beer (no diet!!)
1 C dark unsweetened cocoa powder
1/2 C unsalted butter, cut into 1/2″ cubes
1 1/4 C granulated sugar
1/2 C dark brown sugar
2 C flour
1 1/4 tsp baking soda
1 tsp salt
2 large eggs
1. Preheat oven to 325 degrees. Spray the inside of a 10″ Bundt pan with nonstick spray.
2. In a medium saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.
3. In large bowl, whisk together flour, baking soda and salt. In small bowl, whisk together the eggs then whisk into cooled cocoa mixture until combined. Pour cocoa mixture over your dry ingredients and gently fold with your whisk. Batter will be slightly lumpy. Don’t overbeat or your cake will become tough.
4. Pour batter into prepared pan and cook for 35-40 minutes. Transfer to a wire rack and cool completely before inserting onto your cake plate. (I put my cake in an airtight container overnight at this point and didn’t frost and serve until the next day.)
Chocolate Root Beer Frosting
2 ounces 60% cocoa, melted
1 stick unsalted butter, softened
1/2 tsp salt
1/4 C root beer
2/3 C unsweetened cocoa powder
2 1/2 C powdered sugar
1. In a large bowl using an electric hand mixer, beat butter and cocoa powder together until smooth. Add the melted chocolate and beat again. Add salt, root beer and powdered sugar. Beat together until smooth. Spread on top of cooled cake.