Chocolate Cola cake is a Southern clαѕѕic that’s deliciously sweet with a fudgy frosting. Make this recipe for an easy dessert that’s full of flavor!
320g self-raising flour
80g cocoa powder
1 tsp bicarbonate of soda
120g caster sugar
250g dark brown muscovado sugar
4 large free-range eggs
120g unsalted butter, softened
For the chocolate frosting:
250g unsalted butter, diced
50g dark muscovado sugar
400g Bournville chocolate, roughly chopped
Cocoa powder to dust (optional)
Make the Cake:
Preheat the oven to 350 degrees F. Liberally grease 2 x 20cm, deep cake tins with cooking spray; set aside.
Stir the cola and dark brown muscovado sugar together in a jug until the sugar has more or less dissolved. Set aside.
Beat the butter and caster sugar with an electric mixer until pale and light in color (for about 3 – 4 mins).
Add the cocoa powder into the mixture, continue beating until it forms a brown paste.
In another jug, add the eggs, the buttermilk and beat until smooth. Then gently pour into the cocoa paste, mixing continually.
Add the flour and bicarbonate of soda over the top and stir to incorporate.
Pour the cola-muscovado mixture into the bowl and whisk until smooth and loose.
Divide the batter evenly between the prepared cake tins.
Bake for 25-35 minutes until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs.
Remove from the oven and let cool in tins for about 5 minutes. Then turn the cakes out onto wire racks to cool.
For the frosting:
In a large heatproof bowl, add chocolate.
In a small saucepan, stir together the cola, water, butter and muscovado sugar over medium-high heat and bring to a boil, stirring occasionally until the butter melts completely.
Remove the pan from the heat and pour the chopped chocolate on top. Allow for a minute for the intense heat of the liquid to melt the chocolate, then whisk together with a balloon whisk until smooth and shiny.
Use a sheet of cling film directly touching the surface to cover the frosting.
Then to cool completely, stirring occasionally until stiffened to a spreadable consistency.
When the sponges have cooled completely, use a big bread knife to cut them in half horizontally to make four sponges.
Place one sponge on a plate or cake stand. Spread with a thin layer of frosting on top. Repeat with the remaining sponge layers and frosting.
Add remaining frosting to the top and sides of the cake.
Serve immediately, or store in the refrigerator until ready to use
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