Home / TCHO Recipes - Cakes & Tarts / TCHO “Root Beer Float” Cake

TCHO “Root Beer Float” Cake

...from Lexi Castaga
Yields one ½ sheet pan or two 9” rounds

Ingredients 
Brown Butter Cake
12oz. butter (3 sticks)
1 2/3 cups sugar
2 eggs
3 egg yolks
1tsp vanilla
1 lemon, juiced
1 ¼ cups whole milk
2 ¼ cups all-purpose flour
2 ¼ tsp baking powder
1 tsp salt 

Root Beer Ganache
48oz. root beer
8oz. heavy cream
16oz. TCHO Pro 60.5% Dark Chocolate Discs
anise extract, as needed 

Swiss Meringue
4 egg whites
1 ½ cups sugar 

Directions
Brown Butter Cake
1. Preheat your oven to 350oF (conventional) or 325oF  (convection).
2. Melt butter in a pan and stir constantly with spatula until it foams up and the butter turns brown. It will have a toasty/nutty aroma.
3. Let covered butter set at room temperature overnight.
4. In a stand mixer, beat butter with sugar until light and fluffy.
5. Add eggs and yolks gradually, scrap bowl two-three times.
6. Add vanilla.
7. Alternately add sifted dry ingredients (flour, baking powder, and salt) and the milk. Begin and end with dry (three additions of dry and two of milk).
8. Spread into a greased and parchment lined pan. One ½ sheet pan or two 9" rounds.
9. Bake until cake springs back when touched or a toothpick comes out clean. About 25-35 minutes.

Root Beer Ganache
1. Add root beer to a pot on medium-low heat. Let the root beer gently simmer until it reduces to about 8oz. (or a sixth of the original volume).  This may take an hour or so, but slow and low is key to avoiding off or overly caramelized flavors in the root beer.
2. Scald cream in a sauce pan until a skin forms at the top (190oF).
3. Pour hot cream over chocolate in a heatproof bowl. Let sit for a minute or so to melt the chocolate and whisk to emulsify.
4. Add reduced root beer and adjust flavor with anise extract (about ½ to 1 tsp).
5. Let cool.
6. Assemble cake!

Swiss Meringue
1. In a double boiler, heat up two -three inches of water to a simmer.
2. In a stand mixer bowl combine egg whites and sugar. Place bowl over simmering water.  Whisk constantly until mixture is hot and sugar crystals have dissolved.
3. Remove from heat and place bowl on stand mixer. Whip on high until the meringue forms stiff peaks.
4. Frost cake with meringue immediately and torch.
5. Enjoy!