Description
Indulgent chocolate cola cake merges Southern charm with rich, fizzy flavor, creating a moist dessert that delights taste buds. Sweet bubbles and deep cocoa notes blend seamlessly, promising a delectable treat you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 4 large free-range eggs
- 250g dark brown muscovado sugar
- 320g self-raising flour
- 80g cocoa powder
- 200ml buttermilk
Wet Ingredients:
- 120g unsalted butter, softened
- 250ml cola
- 120g caster sugar
- 1 teaspoon bicarbonate of soda
Chocolate Frosting Ingredients:
- 400g Bournville chocolate, roughly chopped
- 250g unsalted butter, diced
- 100ml cola
- 100ml water
- 50g dark muscovado sugar
- Cocoa powder to dust (optional)
Instructions
- Preheat oven to 180°C (160°C fan)/gas 4. Prepare two 20cm deep cake tins by greasing and lining with baking paper.
- Combine cola and dark brown muscovado sugar in a container, stirring until sugar nearly dissolves. Set aside.
- Use an electric mixer to cream butter and caster sugar for 3-4 minutes until light and fluffy. Incorporate cocoa powder, mixing until a brown mixture forms.
- Whisk eggs and buttermilk in a separate jug until smooth. Gradually pour into the cocoa mixture while continuing to beat. Sift flour and baking soda over the mixture, folding gently. Pour in cola-muscovado mixture and beat until a smooth, loose batter develops.
- Divide batter evenly between prepared cake tins. Bake for 25-35 minutes, or until a skewer inserted into the center comes out clean. Allow cakes to cool in tins for 5 minutes, then transfer to a wire rack.
- For the frosting, place chocolate in a large heatproof bowl. In a saucepan, combine cola, water, butter, and muscovado sugar. Heat until butter melts and mixture boils. Pour over chocolate and let stand for one minute. Whisk until smooth and glossy. Cover surface with cling film and refrigerate for approximately one hour, stirring occasionally, until spreadable.
- Once cooled, slice each cake horizontally to create four layers. Place first layer on a cake stand. Spread a thin layer of frosting, then top with another sponge. Repeat with remaining layers. Cover entire cake with remaining frosting, creating a smooth, swirled finish. Refrigerate until ready to serve.
Notes
- Swap regular sugar for coconut sugar to create a lower glycemic index version of the cake, reducing potential blood sugar spikes.
- Use gluten-free flour blend for a celiac-friendly adaptation without compromising the rich chocolate flavor.
- Carefully monitor cake during baking since cola adds extra moisture, potentially extending cooking time by 2-3 minutes depending on oven variations.
- Consider chilling cake layers before frosting to prevent crumbling and ensure smoother chocolate coating application.
- Prep Time: Approximately 20-30 minutes
- Cook Time: 25-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 439 kcal
- Sugar: 38 g
- Sodium: 221 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 62 mg