Hamdi Saidani This chocolate cola cake is soft, rich, and full of flavor. The cola adds a hint of caramel sweetness, and the chocolate icing makes it even more delicious. Serve it with a warm chocolate sauce for the perfect treat!
Jump to RecipeIngredients Needed:
For the Cake:
- 250g (9oz) self-raising flour
- 300g (10½oz) golden caster sugar
- 3 heaped tbsp cocoa powder
- Generous pinch of bicarbonate of soda
- 250g (9oz) butter
- 250ml (8½fl oz) cola drink
- 125ml (4¼fl oz) milk
- 2 eggs, beaten
- 1 tsp vanilla extract
For the Topping:
- 100g (3½oz) butter
- 2 tbsp cola drink
- 2 tbsp cocoa powder
- 200g (7oz) icing sugar
To Serve:
- 1 king-size caramel chocolate bar
- Splash of double cream
- 2 tbsp mini marshmallows (optional)
How To Make Chocolate Cola Cake Recipe?
- Preheat the oven: Set your oven to 180°C.
- Prepare the dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, and bicarbonate of soda.
- Melt butter and cola: In a saucepan, melt the butter with the cola drink over low heat. Remove from heat and pour into the dry ingredients.
- Mix the batter: Add the milk, beaten eggs, and vanilla extract. Stir everything together until smooth.
- Bake the cake: Pour the batter into a greased 24cm cake tin. Bake for about 40 minutes or until a skewer inserted in the center comes out clean. Let it cool for 15 minutes.
- Make the topping: In a pan, melt the butter, cola drink, and cocoa powder. Bring to a gentle boil, then pour over the icing sugar. Beat until smooth.
- Glaze the cake: Pour the warm icing over the slightly cooled cake. Let it set in the tin.
- Make the chocolate sauce: Melt the caramel chocolate bar with a splash of double cream. Add warm water if needed for a smooth texture. Stir in marshmallows if using.
- Serve: Slice the cake and drizzle with warm chocolate sauce. Enjoy!
Recipe Tips:
- Use room temperature ingredients: Make sure the eggs, butter, and milk are at room temperature before mixing. This helps the batter blend smoothly and makes the cake soft and fluffy.
- Sift the dry ingredients well: Sifting the flour, cocoa powder, and bicarbonate of soda removes lumps and makes the cake texture light and even. Don’t skip this step!
- Pour the icing while the cake is warm: The warm cake absorbs the icing better, making it extra moist and delicious. If the cake cools too much, the icing may sit on top instead of soaking in.
- Do not overmix the batter: Stir gently until just combined. Overmixing can make the cake dense and tough instead of soft and airy.
- Check for doneness the right way: Insert a skewer into the center of the cake—if it comes out with no wet batter, the cake is ready. If it’s slightly sticky, bake for a few more minutes.
How To Store Leftovers?
- Refrigerate: First, let the leftover chocolate cola cake cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 5 days.
- Freeze: Once the cake has cooled completely, wrap slices tightly in cling film and place them in a freezer-safe bag. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 85mg
- Sodium: 180mg
- Potassium: 160mg
- Total Carbohydrate: 60g
- Dietary Fiber: 2g
- Sugars: 45g
- Protein: 5g
James Martin Chocolate Cola Cake Recipe
Course: DessertCuisine: BritishDifficulty: EasyServings
10
servingsPrep time
15
minutesCooking time
40
minutesCalories
450
kcalThis chocolate cola cake is soft, rich, and full of flavor. The cola adds a hint of caramel sweetness, and the chocolate icing makes it even more delicious. Serve it with a warm chocolate sauce for the perfect treat!
Ingredients
- For the Cake:
250g (9oz) self-raising flour
300g (10½oz) golden caster sugar
3 heaped tbsp cocoa powder
Generous pinch of bicarbonate of soda
250g (9oz) butter
250ml (8½fl oz) cola drink
125ml (4¼fl oz) milk
2 eggs, beaten
1 tsp vanilla extract
- For the Topping:
100g (3½oz) butter
2 tbsp cola drink
2 tbsp cocoa powder
200g (7oz) icing sugar
- To Serve:
1 king-size caramel chocolate bar
Splash of double cream
2 tbsp mini marshmallows (optional)
Directions
- Preheat the oven: Set your oven to 180°C.
- Prepare the dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, and bicarbonate of soda.
- Melt butter and cola: In a saucepan, melt the butter with the cola drink over low heat. Remove from heat and pour into the dry ingredients.
- Mix the batter: Add the milk, beaten eggs, and vanilla extract. Stir everything together until smooth.
- Bake the cake: Pour the batter into a greased 24cm cake tin. Bake for about 40 minutes or until a skewer inserted in the center comes out clean. Let it cool for 15 minutes.
- Make the topping: In a pan, melt the butter, cola drink, and cocoa powder. Bring to a gentle boil, then pour over the icing sugar. Beat until smooth.
- Glaze the cake: Pour the warm icing over the slightly cooled cake. Let it set in the tin.
- Make the chocolate sauce: Melt the caramel chocolate bar with a splash of double cream. Add warm water if needed for a smooth texture. Stir in marshmallows if using.
- Serve: Slice the cake and drizzle with warm chocolate sauce. Enjoy!
Notes
- Use room temperature ingredients: Make sure the eggs, butter, and milk are at room temperature before mixing. This helps the batter blend smoothly and makes the cake soft and fluffy.
- Sift the dry ingredients well: Sifting the flour, cocoa powder, and bicarbonate of soda removes lumps and makes the cake texture light and even. Don’t skip this step!
- Pour the icing while the cake is warm: The warm cake absorbs the icing better, making it extra moist and delicious. If the cake cools too much, the icing may sit on top instead of soaking in.
- Do not overmix the batter: Stir gently until just combined. Overmixing can make the cake dense and tough instead of soft and airy.
- Check for doneness the right way: Insert a skewer into the center of the cake—if it comes out with no wet batter, the cake is ready. If it’s slightly sticky, bake for a few more minutes.
