I've seen a few different recipes for Chocolate Coca Cola Cakes online, as well as in one of Nigella's books, and have wanted to try making one for some time now. I've never got round to making one before as the only time I buy coke is when I am planning to make ham in coca cola!
This week I had ham in coke on the menu and made sure I bought a bottle big enough to have enough left to try out the cake. I made a few changes to the recipes I had read online and of course made it gluten and dairy free.
The resulting cake was absolutely delicious. In fact, delicious isn't even a good enough word to describe it!
You can't taste the Coca Cola but it just gives it a very subtly caramel flavour and helps to keep the cake lovely and moist too.
We had the cake while it was still a little warm for pudding (after our ham in coke!) and then polished off the rest of it for supper the next night. I can't recommend it highly enough!
For the cake you will need:
8oz gluten free self raising flour
8oz dairy free margarine
3 tbsp cocoa powder
250ml (8fl oz) Coca Cola
125ml (4fl oz) soya milk
- Mix the flour and sugar together in a bowl.
- Put the margarine, cocoa and Coca Cola in a pan and melt it all together.
- Beat the eggs in with the soya milk.
- Add the melted margarine/cocoa/coke mixture to the flour/sugar mix, then add the eggs/milk and whisk everything together until smooth. You will have a mixture that looks more like pancake batter than a traditional cake mix so don't worry!
- Add to a greased and lined baking tin (I used our square brownie tin, and should really have measured it to help you with this, but it's just an average sized brownie tin!)
- Bake at 180C for around 45 minutes.
Now for the icing, which is my new favourite chocolate cake icing. I did a good job of scraping the pan clean after making this one!
You will need:
4oz dairy free margarine
3tbsp cocoa powder
6 tbsp Coca Cola
16oz icing sugar
- Melt the margarine, cocoa powder and coke in a pan.
- Add the icing sugar and beat with a wooden spoon until you have a smooth icing.
- Pour over your cooled cake while the cake is still in the tin. I actually didn't let the cake cool that much - we were too eager to eat it - and it didn't seem to do it any harm!
- Let the icing set a little before slicing up your cake. Feel free to sample the icing you have left round the sides of the pan while you wait.