Root Beer Chocolate Chunks Chocolate Cake

Its quite frustrating sometimes knowing that there's tons of work to be done and yet I just don't have the time of the day to get to them. :P With CNY around the corner, it's even more pressing with New Year cookies to be baked and the house to be thoroughly cleaned. It's insane that I don't even have time to go for my haircut...sad isn't it. :P Anyway, hopefully everything will come into place and proper time management is what I need the most right now. No, right now is to blog a little and let off some steam and get away from those work load. :) So please let me "indulge" myself a little by posting up this simple yet delicious chocolate cake...Root Beer Chocolate cake, yummy! :D

Seriously? Root beer? Yes my friend, it's the drink you top with a scoop of vanilla ice cream to make a float. I love root beer in the first place, so it's really not much problem for me to add this ingredient into my cake. :) If you ask me if it taste more root beer or chocolate....definitely more chocolate but with a much deeper, mellower taste then your usual chocolate cake for sure.

I actually got this recipe from one of my latest cookbook collection I acquired during my last visit back to California. The recipe actually calls for Coca Cola. But I didn't have that at home so I went with Root Beer instead, heehee. :D Furthermore I reduced the sugar a great deal for I know American cakes are pretty sweet. :P End result? Turns out great...but I might just try out the cola version next time just to cease my curiosity itch. Okay, I'll quit mumbling. Here is the recipe:

Ingredients for Root Beer Chocolate Chip Chocolate Cake: ( 10cup bundt pan)

225g all purpose flour
110g light brown sugar
100g caster sugar
90g unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup sour cream
1/2 cup vegetable oil
1 cup Root Beer
1 tsp pure vanilla extract
100g chopped dark chocolate (60% cocoa)

Method:

• Preheat the oven to 180C. Grease the inside of a 9" round springform pan or a 10 cup bundt pan.
• Whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda and salt in a large mixing bowl. Whisk together the eggs, sour cream, oil, Root Beer and vanilla extract in another separate bowl.
• Stir the root bear mixture into the flour mixture until just combined. Do not over mix.
• Pour the batter into the prepared pan. Bake until tester comes out clean, about 45 to 50 minutes.
• Let cool completely before unmoulding and store uneaten cake in a air tight containers @ room temperature up to 3 days.

This cake did give me a good chocolate fix. Soft and not dense like a pound cake since the sour cream and root bear helped, so do take note that the batter is rather runny. The cake has just the right amount of sweetness and very chocolaty. :) The chocolate chunks inside are like added bonuses. :) Delish!

My kids loved it and I actually made this twice before posting this. :) So if you happen to have a can of root beer hanging around next time....do consider giving this delicious cake a go...you will love it. ;)

Got to run. You folks have a great week ahead! :)