RECIPE: Gooey Root Beer Chocolate Chip Cake

By Posted in - Recipe's & Vintage Bottled Soda on October 1st, 2015 0 Comments

Cake You’ve Got to Make

You know what’s interesting about chocolate cake? I think most of us are always willing to try a new recipe. What is it about chocolate cake that always has us ready to hunt through cookbooks and scour the internet for new recipes?

Personally, I think it’s the need for comfort food. Chocolate cake often represents something more than just dessert. It serves as a reminder of our mom’s or grandmother’s chocolate cake, made every Sunday for dinner. Or it’s the cake you requested every year for your birthday. Either way, a gooey chocolate cake is a powerful memory from childhood. At least for me it is.

My mom made most of her cakes in a Bundt pan and I find myself doing that too. However, when it comes to a gooey cake like this one, making it in a baking pan, where you can pour on the warm frosting, is key and kind of required.


The Gooey Frosting

One of my favorite parts about this recipe is the fact I don’t have to patiently wait for the cake to cool before hitting it with the warm frosting.

While the cake is baking in the oven, the frosting is made in a saucepan right on the stove and poured onto the hot cake. It’s almost impossible to not dive right in with a fork. I suggest waiting at least a few minutes.


Get It While It’s Hot

I like to slice my cake into squares while it’s still warm. This way the frosting kind of oozes over the sides of each piece and just adds to the gooeyness and joy you are going to experience when you take your first bite! I find using a certain type of spatula for this works best. You’ll want to wipe it in between slices.


2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 bottleĀ (12 oz) of your favorite Root Beer from Antiqology
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

1 bottleĀ (12 oz) of your favorite Root Beer from Antiqology
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

  • 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.

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