This chocolate cola cake recipe is so quick and easy to make. It is made all in one bowl, meaning less washing up to do! This recipe makes a really soft, moist and squidgy cake so it is perfect for making in a traybake tin, it wouldn’t be suitable for a layered cake. Chocolate cola cake has a lovely mild chocolatey flavour which very popular with children of all ages. It’s also a great alternative to Chocolate Brownies if you find them too rich.
This Chocolate Cola Cake recipe has been my go-to for family birthdays when my children were younger and wanted to take cake into school. Baking it in a traybake tin and cutting into slices makes it easier for the teacher and ensures every child gets a slice.
This recipe can easily be made gluten and/or dairy free, the amount of liquid in the recipe makes it very forgiving and the end result is very close to the ‘real’ thing.
It is a simple melt and mix style cake, no fuss and ready to eat in just over an hour.
Place the chocolate, butter and cola together in a microwaveable bowl and heat on full power for 30 second intervals, stirring well each time until the mixture is completely melted. If it feels warm, leave aside to cool to room temperature.
Add the remaining ingredients – flour, baking powder, sugar, eggs and milk and stir well until you have a smooth, runny batter. Pour into the prepared tin and bake.
Make the frosting by melting the chocolate, butter and cola together then whisk in the icing sugar. Spread over the cooled cake and sprinkle some chocolate on top.
Chocolate Cola Cake
Equipment
- 1 rectangular traybake tin, approx 18cm x 28cm or a 9" square tin
Ingredients
Cake
- 125 g butter
- 125 ml cola must contain sugar, not diet
- 100 g plain chocolate
- 125 g self raising flour
- 150 g light soft brown sugar
- ¼ teaspoon baking powder
- 1 large egg
- 60 ml milk I use semi skimmed
Frosting
- 100 g chocolate I use milk chocolate but plain will also work
- 125 g butter
- 30 ml cola
- 225 g icing sugar, sifted
To finish
- 1 small bar flaked chocolate I use Flake or Twirl
Instructions
To make the cake
- Grease the cake tin with a little softened butter or oil and line with baking or silicone paper, pressing well into the corners. Preheat the oven to 160C (fan).
- Melt the butter, cola and chocolate together. You can do this in a saucepan over a medium heat, stirring constantly, then transfer to a mixing bowl, or in a microwave – heat on full power for 30 seconds, stir well and return to the microwave for a few seconds if required to melt completely. If the mixture is warm set aside to cool to room temperature.
- Add the remaining ingredients to the bowl – flour, sugar, baking powder, egg and milk and mix well until you have a smooth batter.
- Pour the mixture into the prepared tin and bake for approx 25 – 30 minutes, until the centre springs back when pressed lightly. Remove from the oven and set aside to cool while you prepare the frosting.
To make the frosting
- Melt the chocolate, butter and cola together as before then beat in the sifted icing sugar. If the frosting is warm, allow it to cool to room temperature, it should have thickened slightly but still be soft and spreadable. Spread over the cooled cake and smooth with a palette knife.
To finish
- Break the flaked chocolate into small pieces – you can do this with a rolling pin while still in the wrapper – it makes less mess this way! Sprinkle the chocolate pieces over the icing. Pop the finished cake in the fridge for at least 30 minutes before cutting into squares.
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