Coca-Cola Cake

June 6, 2011

Don’t think that I am advocating taking up a Coke drinking habit by posting this recipe. I am not a pop drinker nor do I think it is a good idea to become one. However, everything in moderation right?! So, my baby sister turned 16 at the beginning of May. I gave her a stack of cookbooks and asked her to choose which cake she would like. This is what she chose…  it was so good that since then I have made it for another family birthday (see  52 Weeks of Happiness: Week 2 post). It is moist and crumbly and everything you’d ever want in a deliciously chocolatey cake. It is another one of Nigella Lawson’s recipes which I have ‘tweaked’ a little to make my own.

Coca-Cola Cake

for the cake:

     200 g. plain flour (1¼  c. less 1 tbsp.)

     250 g. brown sugar (1 c. packed)

     ½ tsp. baking soda

     1 large egg

     30 g. yogurt (1/3 c.) + 100 ml milk OR 125 ml buttermilk – I used the yogurt mixture

     1 tsp. vanilla extract

     125 g. butter (¼c. + 2 tsp.)

     2 tbsp. cocoa powder

     175 ml Coca-Cola

for the icing:

     225 g. icing sugar (1¾ c.)

     2 tbsp. butter

     3 tbsp. Coca-Cola

     1 tbsp. cocoa powder

    ½ tsp. vanilla extract

for the pan:

     22-23 cm Springform pan, lined with foil to prevent the batter from leaking, then buttered

Preheat the oven to 350° and put a baking sheet in at the same time.

In a large bowl, combine flour, sugar and baking soda. Beat the egg, milk-yogurt (OR buttermilk) and vanilla. In a small saucepan, melt the butter, add the cocoa and coke, heat it gently.

Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients, beating until well blended (I do all this in my stand mixer).

Pour into the prepared springform pan and bake on the warm sheet for 40 minutes or until a tester comes out clean.

Leave to stand for 15 minutes in the springform before unmolding. Then unclip, unwrap and turn out on a wire rack. Line your cake plate with strips of wax paper (2″ W X 5-7″ L) around the entire edge of the plate (lengthwise so that they are not too far into the middle). This will make for easy clean up when icing the cake – Martha Stewart taught me this!!

Sieve the icing sugar and set aside (or just run a whisk through it in a bowl, thanks again Martha).  In a small sauce pan (I just rinsed out the one I used earlier) combine the butter, Coke and cocoa. Stir over low heat until the butter has melted. Remove from heat, stir in vanilla and spoon in icing sugar, beating as  you do so, until you’ve got a good, spreadable but still runny icing (I used all the icing sugar).

Pour this icing over the cake, while the cake is still warm, and leave it to cool.

Serves 8-10

To Decorate: Nigella recommends sprinkling the top with chopped walnuts when the icing is still warm, I will probably do that next time. This time, I made chocolate decorations by melting some good quality semi-sweet chocolate in a double boiler. Once it has melted put it in a zip-lock bag and give it a few minutes to cool. Then simply cut off the corner and drizzle it onto wax paper in whatever shape you prefer  and refrigerate until hardened.


 Decorate the cake right before serving.

This icing needs to be kept cool. This cake travelled in the car for over an hour and the icing started melting… it was much prettier before I left it out in the heat!!


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