If you are looking for a soft, squidgy, moist lightly chocolatey cake then this chocolate cola cake recipe is for you. It is mild but rich, a perfect indulgent treat that is easy and relatively quick to make and very popular with children. It’s a great alternative to Chocolate Brownies if you find them too rich.
It has been my go-to recipe for my kids’ birthdays when they wanted to take cake into school, I baked it in a traybake tin and cut into slices so that every child in the class got a piece.
This can easily be made gluten 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.
This cake can be easily made by hand or in a mixer, you simply melt, mix and bake!
Prepare the ingredients – melt the butter, chocolate and cola together, whisk the eggs and milk together and mix the flour, baking powder and sugar together to break up any lumps.
Combine all the ingredients together and mix well (if using a mixer use a medium speed) until you have a smooth, runny batter. This will not look a usual cake mix, it is very thin and pourable but that’s how it should look, there’s a lot of liquid in the mix which will result in a lovely squidgy cake. Bake until firm on top and set aside to cool in the tin.
Whilst the cake is cooling, make the frosting. Melt the chocolate, butter and cola for the frosting together then whisk in the icing sugar. If your icing sugar is lumpy you may need to sieve it – once mixed, spread it evenly over the slightly warm cake. Add some sprinkles or grated chocolate and allow to cool completely and the icing to set before cutting into squares.
Chocolate Cola Traybake 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 chocolate milk or plain, plain will give the cake a richer chocolate flavour
- 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
- 50 g chocolate I use milk chocolate but plain will also work
- 60 g butter
- 2 tablespoons cola
- 115 g icing sugar, sifted
Instructions
To make the cake
- Grease and line the tin. 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, 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.
- Lightly whisk the egg and milk together.
- Place the flour, sugar and baking powder in mixing bowl, or in the electric mixer bowl and whisk or beat gently on minimum speed for a few minutes to break up any lumps.
- Add the melted ingredients and egg/milk mix to the flour and sugar and beat for a few minutes on a medium speed until the mixture is smooth and well combined. It will be very liquid but this is ok.
- 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 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. Spread this over the cake (it doesn't need to be completely cold at this stage) and sprinkle with a little grated chocolate. Allow to cool completely before cutting into squares.
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