BEST COCA COLA CAKE RECIPE - HOW TO MAKE COCA COLA CAKE
This classic coke cake recipe from Delish.com is just like grandma used to make.
Provided by Lena Abraham
Categories dessert
Total Time 1 hours
Prep Time 20 minutes
Cook Time 0S
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Spray a 9”-x-13” pan with cooking spray.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a medium saucepan over medium heat, combine butter, Coke, and cocoa powder. Bring to a boil, whisking continuously. Remove from heat and whisk in eggs and buttermilk. Pour into flour mixture and mix until combined.
- Transfer to prepared pan and bake for 30 minutes, or until a toothpick comes out clean.
- While baking, make the glaze: In a medium saucepan, bring Coke to a boil. Allow it to reduce by half, about 15 minutes. Add butter, cocoa powder, vanilla and salt and stir to combine. Pour over powdered sugar and whisk until combined.
- Pour frosting over cake while still warm. Wait about 10 minutes for icing to set. Slice and serve.
EASY CHOCOLATE CAKE RECIPE - BBC FOOD
Our really easy chocolate cake recipe is perfect for birthdays. It’s so moist and fudgy and will keep well for 4–5 days. For buttercream quantities, instead of ganache, use our cake calculator. Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars), 25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.
Provided by Rachel Manley
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
- For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
- Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
- Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
- Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
- For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.
- To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
- Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
- Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
Nutrition Facts : Calories 477kcal, CarbohydrateContent 56g, FatContent 25g, FiberContent 2.5g, ProteinContent 6.5g, SaturatedFatContent 10.5g, SugarContent 40g
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