Coca-Cola Cake
As promised, the recipe for Coca-Cola cake.
Ingredients
- 4 ½ oz (125g) of self-raising flour
- 6 oz (160g) of caster sugar
- 3 heaped dessertspoons of cocoa
- 4 ½ oz (125g) of margarine (or butter for richness)
- 4 fl oz (125ml) of Coca-Cola
- 2 fl oz (60ml) of milk
- 1 medium egg, beaten
Method
- Preheat your oven to 180°C/350°F/Gas Mark 4.
- Sift the cocoa and flour into a bowl. Add the caster sugar.
- Melt the margarine in a saucepan. Once melted, add your Coca-Cola.
- Pour the margarine mix into dry ingredients. Also add your milk and egg into the bowl.
- Mix the bowls contents gently.
- Grease up a 7″ sandwich tin and pour the mix into it.
- Bake in preheated oven at 180°C/350°F/Gas Mark 4 for 20-25 minutes.
- Leave in tin to cool for 15 minutes, before turning it out.
The taste utterly defied expectations. Texture of the cake was velvety and smooth, quite moist and bouncy – attributes of a good sponge.
Were I doing this myself, I’d probably try to use chocolate with high cocoa percentage instead of cocoa powder. That would probably mean I’d have to reduce the amount of milk I use. I’d possibly go the whole hog and ice her up too. Would old skool 99-sized Flakes be overkill?
It’s not my recipe, but one offered at Avoca’s cookery lessons. Let them get all your sugar-fuelled kudos!
I *have* to try this, it sounds so delish!
I wonder what it’d be like with Red Bull Cola…. (I’m addicted to the stuff unfortunately.)
Coca-Cola Cake and Flake 99’s. Gotta be good.
/runs to shop for ingredients.
Nom nom.
My mind, it is blown.
Hell yes, will definitely try this one. Nigella’s coca cola ham is also on my list!
I would recommend against the chocolate though. It’s a common misperception that actual chocolate will be better in baked goods. On the surface it makes sense, chocolate it better than cocoa, but if you look at the chemical reaction during baking you will find a very different story. You have to melt the chocolate first and then cook it a second time in the oven. Ever seen what happens when you overcook chocolate? Yuck. Of course it’s not all bad and some recipes are great, but they generally lean towards a molten or chewy middle, not fully re-cooking the chocolate.
I learned this from a childhood friend who is now a Bocuse D’Or pastry chef when I complained about not being able to find the perfect brownies. Without batting an eye or asking me what I was doing she said “It’s because you’re using chocolate!”
Really? Wow. Gotta remember that!
Ok I am about to attempt this, I never cook so will be interesting to see my results!
Looks yummy, I am going to have to try this.
it worked!!! and its yum!