Chocolate Cola Cake
a soft, squidgy light chocolatey cake with a chocolate and cola frosting
Servings: 15 squares
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
- ΒΌ 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.
Notes
To make this Gluten-free:
replace the self raising flour with gluten-free plain flour and add an extra 1 teaspoon gluten-free baking powder and 1/2 teaspoon xanthan gum.
To make this Dairy-free:
use a dairy free plain chocolate, replace the butter with a dairy-free spread and the milk with a non-dairy one, such as soya milk.
This Chocolate Cola Cake will keep well in an airtight container for up to a week.