I have always been curious by cakes with Coca-Cola, 7-Up or even lemonade as one of its ingredients. So I was glad when this cake was chosen for our Bake-Along. This cake is full of chocolate flavour, it contains a whopping 3/4 cup of cocoa powder, which I think cocoa powder always gives a better chocolate flavour than chocolates.
This cake tasted better the next day when the outer crust has softened and the flavours has matured overnight. I refrigerated the leftovers and it tasted good too when eaten cold from the fridge. According to Lauren Chattman, you could either underbake this cake so that some gooey, warm batter spilled out of the center of every slice. For a firmer cake, bake it at the recommended baking time. I baked mine for 55 minutes.
Coca-Cola Chocolate Cake
(adapted from "Cake Keeper Cakes" by Lauren Chattman)
1-3/4 cups unbleached all-purpose flour
1 cup granulated sugar (I use half cup)
1 cup packed light brown sugar (I use half cup)
3/4 cup unsweetened Dutch process cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup sour cream (I use homemade yoghurt)
1/2 cup vegetable oil
1 cup Coca-Cola
1 teaspoon pure vanilla extract
confectioners' sugar for dusting
- Preheat the oven to 350F. Grease the inside of a 9-inch round springform pan.
- Whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda and salt in a large mixing bowl. Whisk together the eggs, sour cream, oil, Coca-Cola and vanilla in a medium mixing bowl.
- With a wooden spoon, stir the Coca-Cola mixture into the flour mixture until just combined. Do not overmix.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, 55 minutes to 1 hour.
- Set the pan on a wire rack and let cool for 5 minutes. Run a paring knife around the perimeter of the pan to loosen the cake from the pan sides, and release the sides. Use a large spatula to slide the cake from the pan bottom to a wire rack. Let cool completely. Dust heavily with confectioners' sugar, cut into wedges, and serve.
- Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.