EASY COCA COLA CAKE RECIPES

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CHOCOLATE COCA-COLA CAKE RECIPE | MYRECIPES



Chocolate Coca-Cola Cake Recipe | MyRecipes image

Warm chocolate cake topped with rich chocolate icing is a decadent combination.

Provided by Ashley Strickland

Yield Makes 12 servings

Number Of Ingredients 11

1 cup butter
⅓ cup cocoa
1 cup cola soft drink
2 cups all-purpose flour
1 ⅓ cups sugar
1 teaspoon baking soda
2 large eggs
½ cup buttermilk
1 teaspoon vanilla extract
1 ½ cups miniature marshmallows
Chocolate Coca-Cola Icing

Steps:

  • Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat.
  • Combine flour, sugar, and baking soda in a large bowl; stir in butter mixture. Add eggs, and stir until blended. Stir in buttermilk, vanilla, and marshmallows.
  • Pour into a lightly greased 13- x 9-inch baking pan. Bake at 350º for 25 to 30 minutes or until a pick inserted in center comes out clean. Remove from oven; spread Chocolate Coca-Cola Icing over warm cake.

EASY CHOCOLATE CAKE RECIPE - BBC FOOD



Easy chocolate cake recipe - BBC Food image

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

225g/8oz plain flour
350g/12½oz caster sugar
85g/3oz cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
250ml/9fl oz milk
125ml/4½fl oz vegetable oil
2 tsp vanilla extract
250ml/9fl oz boiling water
200g/7oz plain chocolate
200ml/7fl oz double cream

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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