I remember the first time I had root beer. My family and I were having lunch and our dessert was a mug full of root beer float at A&W restaurant back then, sadly now that restaurant has closed. No more root beer floats for me, now I just make my own which is very good during our hot tropical summer. It's basically natural that when I happened to see this recipe in Matt Lewis and Renato Poliafito's new book titled Baked: New Frontiers in Baking, I knew I have to give it a try.
This is the second recipe I tried in this book, the first one I made was this. Like the first one, this is an easy recipe to follow the instructions are very accurate and easy to understand. To be honest when I started to make this last night, I was kind of scared because when I mix the cocoa powder with the root beer it started to bubble up and got a bit groopy looks like a thick mud! I know not a pretty site to see. I know this sounds weird however as I was making the batter, I kept smelling it! Awesome! Root beer in a cake! The batter came out a bit more liquidy than what I'm normally used to but I persevered and kept my fingers crossed!
This cake definitely smells and looks differently from other chocolate cakes I ever made before. The house didn't smell like hot chocolate until 10 minutes before the baking time is over. I love the fact that it's very moist with all the root beer that went in with the batter. The frosting itself is a dump all no fuss frosting but is really too sweet for my taste even after I lessen the amount of sugar the recipe called by half. So I just put a small amount frosting on top of the cake, I have about half the recipe left over in the fridge. Have to think of what to do with those.
Taste? it taste different like there's some liquor in it because of the root beer but it's not over powering, which is good. This recipe is definitely a keeper.