As a kid, chocolate cake wasn’t really my favorite, I was a yellow cake kinda gal. As I’ve gotten older, chocolate cake has climbed up my list of things I enjoy. My husband and kids love chocolate cake, so when I came across this recipe on Marie’s blog, The English Kitchen (one of my favorite food bloggers I might add!) I knew I just had to make it. Marie holds a special endearing quality for me, she’ from England, my home land. I love seeing what she is cooking and baking. While I’ve been in America all my life, I have a special place in my heart for Jolly Ole England. :)
I only have one decent photo of this cake. It just went too fast!
Marie’s icing came out considerably creamier than mine. Mine was stiffer, but I’m sure, equally delicious. While Marie was kind enough to give the U.S. standard equivalents, there were a couple of adjustments that I made:
Instead of self rising flour, I used all purpose flour and added baking powder and salt. Those adjustments are reflected in my adaptation below.
I also had to substitute for the golden caster sugar. I’m not even sure if that’s available here in the states, it’s certainly not something you’ll find in my little one horse town. So instead, I ran some turbinado sugar through the food processor to make my own golden caster sugar. :)
The main reason I chose to make this cake was because my husband had accidentally dropped a can of Coke on the floor and dented the can. He won’t drink it after that and I hate to let those go to waste! This cake used almost the entire can, so it worked out perfectly.
The result is a deliciously moist and flavorful chocolate that everyone in this house loved. Nothing went to waste, it was all gobbled up! So if you are looking for a tasty chocolate cake, try this, you won’t be disappointed.
Chocolate Cola Cake
adapted from The English Kitchen
For the cake:
1 cup plus 2 tablespoons unsalted butter
1 3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups turbinado sugar that has been ground fine in a food processor (measure after grinding)
3 heaping tablespoons unsweetened cocoa powder, sifted
generous pinch of baking soda
200 ml of cola drink (slightly more than 3/4 cup) (your measuring cup probably has ML on it)
1/4 cup milk
2 large eggs, beaten
1 tsp vanilla extract
For the buttercream icing:
4 1/2 tablespoons unsalted butter, softened
1 1/2 cups powdered or icing sugar, sifted
2 to 3 tablespoons unsweetened cocoa powder, sifted
2 tablespoons cola drink
Preheat the oven to 350 F. Butter two 9 inch round cake pans. Set aside.
Whisk the flour, baking powder, salt, sugar, cocoa powder and baking soda together in a large bowl. In saucepan over medium-low heat, melt the butter and cola together. Add to the dry ingredients along with the milk, eggs and vanilla. Mix gently but thoroughly. Pour into the prepared pan. Bake for 33-38 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.
Beat all the icing ingredients together until smooth and fluffy. Spread over cooled cake.