Diane Morrisey’s Chocolate Root Beer Cake Is Pure Dessert Magic

Name: Diane Morrisey’s Chocolate Root Beer Cake Is Pure Dessert Magic
Prep time: 45 min
Total time: 150 min
Ingredients: 1/3 cup heavy cream; 1/4 tsp. instant espresso or coffee; 1/2 cup (3 oz.) semisweet chocolate chips; 2 cups all-purpose flour; 1 1/4 tsp. baking soda; 1 tsp. kosher salt; 2 cups high-quality root beer (not diet); 1 cup unsweetened cocoa powder; 1 stick (4 oz.) unsalted butter, cut up; 1 1/4 cups granulated sugar; 1 1/2 cup packed light brown sugar; 2 tsp. vanilla extract; 2 large eggs

Root beer meets rich chocolate in this surprisingly simple cake that's perfect for any occasion

By Editorial Staff

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Diane Morrise

Diane Morrisey’s chocolate root bear cake recipe is a delightful surprise that brings together two beloved flavors in one irresistible dessert. This moist, tender cake gets its unique character from high-quality root beer, which adds a subtle spiced sweetness that perfectly complements rich cocoa. Topped with a silky espresso-spiked chocolate ganache, it’s a showstopper that’s surprisingly simple to make. Whether you’re hosting a gathering or treating your family to something special, this nostalgic yet sophisticated cake delivers pure joy in every slice. Get ready to fall in love with this unexpected flavor combination!

Total Time

2 hr, 30 min

Prep Time

45 min

Ingredients

1/3 cup heavy cream
1/4 tsp. instant espresso or coffee
1/2 cup (3 oz.) semisweet chocolate chips

2 cups all-purpose flour
1 1/4 tsp. baking soda
1 tsp. kosher salt
2 cups high-quality root beer (not diet)
1 cup unsweetened cocoa powder
1 stick (4 oz.) unsalted butter, cut up
1 1/4 cups granulated sugar
1 1/2 cup packed light brown sugar
2 tsp. vanilla extract
2 large eggs

Instructions

Heat oven to 325°F. Mist 12-cup nonstick fluted tube pan with cooking spray. In medium bowl, whisk together flour, baking soda, and salt. In large saucepan, combine root beer, cocoa and butter. Heat over medium, whisking constantly, until butter is melted and mixture is smooth. Add granulated sugar and brown sugar and whisk until dissolved. Remove from heat and whisk in vanilla. Let cool 15 min.

One at a time, whisk eggs into root beer mixture in saucepan, whisking well after each addition. In two or three additions, whisk flour mixture into saucepan, and whisk until smooth. Scrape into prepared tube pan. Bake until wooden skewer inserted into cake comes out clean, about 40 min. Let cool for 20 min. in pan on wire rack. Place another cooling rack on top and invert to unmold cake onto rack, then let cool completely.

Bring cream and instant espresso to a simmer in medium saucepan over medium heat, whisking to dissolve coffee. Remove from heat. Add chips and let stand to soften chips, about 3 min. Whisk until smooth. Place cake on rack over rimmed sheet pan. Drizzle ganache on top of cake. Chill to set ganache, about 20 min. Slice and serve. (Cake can be stored at room temp., wrapped in plastic up to 3 days.)

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