Coca Cola Cake
I don’t want to cloud this post with commentary, but what can I say? This cake is just, awesome.
It is incredibly (for lack of a better word) moist, chocolately, sweet and will last for up to a week (if it hasn’t been eaten already).
It’s funny that there is coca cola in the cake batter as well as the icing, as really there is only a hint of coca cola flavour, really it is best described as a really good chocolate cake.
I found that one regular can of coke was enough for the cake, the icing, and a small glass of it for my mum to drink!
Do make it though, it is so easy and will definitely please a crowd.
You can find the original recipe here (BUY THIS BLOODY BOOK ALREADY!): https://www.google.com.au/search?q=nigella%27s+jam-doughnut+muffins&ie=utf-8&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&channel=fflb&gfe_rd=ctrl&ei=oJOdUov5HOjC8gen-YDADw&gws_rd=cr#channel=fflb&q=how+to+be+a+domestic+goddess&rls=org.mozilla:en-US%3Aofficial&tbm=shop
Ingredients (can be made into one cake, or 12 cupcakes)
For the cake:
- 200g plain flour
- 250g golden caster sugar (I just used regular caster sugar)
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg
- 125ml buttermilk (or 30g natural yogurt mixed with 100ml skim milk)
- 1 tsp vanilla extract
- 125g unsalted butter
- 2 tblsp cocoa powder
- 175ml coca cola
For the icing:
- 225g icing sugar (sifted)
- 2 tblsp (30g) unsalted butter
- 3 tblsp (45ml) coca cola
- 1 tblsp cocoa powder
- ½ tsp vanilla extract
- Preheat the oven to 180 degrees Celsius and put in a baking sheet at the same time (the cake tin will go on top of this). Grease the cake tin and line it (I lined mine with foil, wrapping the foil around the outside of the tin as well to avoid the mixture leaking – it is quite a runny cake mixture). While the foil is a slight pain to peel off the cake at the end, you could try baking paper instead, but don’t say I didn’t warn you…
- In a large bowl, combine the flour, sugar, baking soda and salt.
- Beat the egg, buttermilk (or yogurt and milk mixture) and vanilla in a measuring jug.
- In a heavy based saucepan, melt the butter, cocoa and coca cola, heating it gently.
- Pour this into the dry ingredients and stir well with a wooden spoon, and then add the liquid ingredients in the jug (buttermilk, egg and vanilla), beating until it is well blended.
- Pour into the prepared tin and bake on the warm sheet for 40 minutes or until a tester comes out clean (my cake needed about 45 minutes).
- Leave to stand for 15 minutes in the tin before unmoulding. Then, turn the cake out on to a wire rack, and place some throw away newspaper underneath the wire rack (this is to catch any icing that drips through).
- Sieve the icing sugar and set aside for the moment. In a heavy-based saucepan, combine the butter, coca cola and cocoa and stir over a low heat until the butter has melted.
- Remove from the heat, add the vanilla, and spoon in the sieved icing sugar slowly, mixing until you have a good, spreadable and well-combined icing. It will be runny and this is okay.
- Pour the icing over a cake, letting it drip a bit, it looks great and it will set slightly after some time. You do this step while the cake is still warm, not piping hot, but warm. Leave the cake to cool until transferring it to your serving plate and sharing with your friends and family…. Right?