Chocolate cola cake

Prep: 25 mins

Cook: 40 mins

This chocolate cola cake is an adaptation of a recipe by James Martin. His was good but this is even better.

For the cake
270g self-raising flour
270g butter
300g golden caster sugar
Pinch bicarbonate of soda
3 heaped tbsp cocoa powder
2 beaten eggs
1 tsp vanilla extract
200ml cola
80ml milk
For the icing:
400g icing sugar
200g butter
4 tbsp cola
4 tbsp cocoa powder

Preheat the oven to 180°C/350°F/Gas 4 and lightly grease a 24cm loose-bottomed cake tin.

Sift the flour, bicarbonate of soda and cocoa into a bowl. Mix in the sugar.

Put the butter in a saucepan and melt over gentle heat.

Add the cola to the butter and stir to mix. Making sure the mixture does not boil.

Add the cola/butter mixture into the dry ingredients along with the milk, eggs and vanilla extract. Mix well.

Pour the mixture into the prepared tin and bake for around 40 minutes or until a skewer inserted into the centre comes out clean.

Allow to cool in the tin for about 20 minutes while you make the icing.

To make the icing:

Put the butter into a large mixing bowl and beat for around 5 minutes on high speed until the butter is really creamy.

Add the icing sugar and cocoa into the beat and beat again for 5 minutes on a high speed.

Add the cola and beat to combine.

Use the icing to cover the cake - approximately half of the icing for the top and half for around the sides. Use a pallet knife to make it smooth. Allow to set.

Serves
8

Preparation Time
25 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Chocolate, Eggs

Recipe Type
Party Food, Cakes & Baking, Dessert, Cake Stall

Cuisine
American

Special Info
Gluten free, Nut free

Level of Difficulty
Easy

Double the icing ingredients if you like your icing extra thick. This recipe works really well as a gluten free recipe – you should substitute the flour for gluten free flour and add 1 teaspoon of gluten free baking powder.