James Martin Chocolate Cola Cake is a moist and rich treat made with butter, cola, cocoa powder, and other things. A taste of caramel from the cola gives it a unique twist, and the two flavors go well together.
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💗 The Allure Of This Mouth-Watering Recipe
- Rich And Decadent. This Chocolate Cola Cake is a real treat, with a rich and intense chocolate taste that will satisfy the cravings of any chocolate lover.
- Moist And Tender. The buttermilk and eggs in the recipe give the cake a moist, tender texture that makes every bite incredibly soft and delicious.
- Unique Twist. Putting cola in the cake batter gives it a unique twist. It gives the cake a hint of caramel and makes the overall taste better.
- Heavenly Chocolate Frosting. The smooth and velvety chocolate frosting made with Bournville chocolate, cola, and butter takes this cake to a whole new level of taste.
🍾 James Martin Chocolate Cola Cake Ingredients
- 120g unsalted butter, softened, plus extra to grease
- 250ml cola
- 250g dark brown muscovado sugar
- 120g caster sugar
- 80g cocoa powder
- 4 large free-range eggs
- 200ml buttermilk
- 320g self-raising flour
- 1 tsp bicarbonate of soda
For The Chocolate Frosting
- 400g Bournville chocolate, roughly chopped
- 100ml cola
- 100ml water
- 250g unsalted butter, diced
- 50g dark muscovado sugar
- Cocoa powder to dust (optional)
🎂 How To Make James Martin Chocolate Cola Cake?
- Preheat the oven to 180 degrees Celsius/160 degrees Celsius fan/ gas 4 degrees. For the sponges, butter, and line with baking paper two 20cm deep cake tins (preferably with loose bottoms; see recommendations).
- Stir together 250ml of cola and 250g of dark brown muscovado sugar in a container until the sugar has nearly dissolved. Put away.
- Using an electric mixer, cream together 120 grams of butter and caster sugar for 3 to 4 minutes, until translucent and fluffy. Add cocoa powder and continue beating to form a brown substance.
- In a separate jug, whisk the eggs with the buttermilk until smooth, then gently pour while beating into the cocoa paste. Beat in the flour and baking soda after sifting them over the mixture. Pour the cola-muscovado mixture into the mixing basin and beat until a smooth, relatively loose batter forms.
- Bake for 25-35 minutes, or until a skewer inserted into the center comes out clean, after dividing the batter evenly among the prepared cake tins. 5 minutes after removing the sponges from the tins, invert them onto a wire rack to chill.
- Pour the chocolate into a large heatproof basin for the frosting. In a saucepan, heat the cola, water, butter, and muscovado sugar until the butter completely dissolves and the mixture begins to boil. Remove from heat and pour over the chocolate pieces. Allow the mixture to stand for one minute so the intense heat of the liquid can melt the chocolate, then whisk until smooth and glossy using a balloon whisk. Cover the frosting with a sheet of cling film directly touching the surface, allow it to cool completely, and then refrigerate, stirring intermittently, for approximately one hour, or until it has reached a spreadable consistency.
- After the sponges have completely chilled, cut them in half horizontally with a large bread knife (or see tips) so that you have four sponges. When the frosting has reached the desired consistency, position one sponge on a cake stand. Apply a thin layer of frosting with a palette knife, then place another sponge on top and add additional frosting. Repeat with the remaining layers of sponge and frosting. Cover the entire cake with the remaining frosting, flattening and swirling as you go. Serve, or place in a cold location or the refrigerator until ready to serve (see Make Ahead).
💭 Recipe Tips
- Use Dark Cola. Choose dark cola instead of regular cola if you want the cake to taste richer.
- Don’T Overmix The Batter. Mix the ingredients until they are just mixed. If you mix them too much, you could end up with a dense, tough cake.
- Follow The Measurements Precisely. For the best smoothness and flavor, it’s important to use the right amount of butter, sugar, and cocoa powder.
- Use Self-Raising Flour. Follow the recipe and use self-rising flour to make sure the cake rises and is as light as you want it to be.
- Allow The Cake To Cool Before Frosting. Before you put the chocolate frosting on the cake, make sure it’s totally cool so it doesn’t melt or get runny.
🍒 What To Serve With Chocolate Cola Cake?
James Martin Chocolate Cola Cake pairs well with a variety of accompaniments if you want to make it even more decadent, you could serve it with whipped cream, vanilla ice cream, fresh berries, or chocolate sauce.
🎚 How To Store Chocolate Cola Cake?
- In The Fridge. Let the Traditional Mary Berry James Martin Chocolate Cola Cake cool fully, then wrap it tightly in plastic wrap or put it in an airtight container you can leave it out for up to 3 days or put it in the fridge for up to 5 days.
- In The Freezer. Make sure the cake has cooled down all the way before you freeze it. Wrap it tightly in plastic wrap and put it in a jar or bag that can go in the freezer keep frozen for up to three months.
How To Reheat Chocolate Cola Cake?
- In The Microwave. Heat a cake slice on a microwave-safe plate for 15-20 seconds on medium power if necessary, keep cooking the cake overheating dries out cakes.
- In The Oven. Bake at 350°F (175°C) wrap the cake in aluminum foil and lay it on a baking pan to avoid drying heat for 10-15 minutes until warm. Before serving, check the cake temperature.
FAQs
How Do I Make The Cake Rise Evenly?
To make the cake rise evenly, ensure the oven is preheated, use self-raising flour, and distribute the batter evenly in the pan.
What Type Of Chocolate Works Best For The Cake – Dark, Milk, Or Semi-sweet?
Dark chocolate works best for the cake, as it complements the rich flavors. Milk or semi-sweet chocolate can be used as alternatives.
Can I add Nuts Or Other Toppings To The Cake For Added Texture?
You can add nuts or other toppings to the cake for added texture and flavor. Chopped walnuts or almonds work well.
What Type Of Cola Is Best To Use In This Recipe?
Dark cola is recommended for this recipe, as it adds a subtle caramel flavor that enhances the overall taste of the cake.
James Martin Chocolate Cola Cake Nutrition Facts
Amount Per Serving
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 95mg
- Sodium: 250mg
- Total Carbohydrates: 55g
- Dietary Fiber: 3g
- Sugars: 40g
- Protein: 6g
James Martin Chocolate Cola Cake
Description
The James Martin Chocolate Cola Cake recipe is a delightful treat made with unsalted butter, cola, dark brown muscovado sugar, cocoa powder, eggs, buttermilk, self-raising flour, and more. This recipe takes approximately 1 hour to prepare and serves 10 people.
Ingredients
For The Chocolate Frosting
Instructions
- Preheat the oven to 180 degrees Celsius/160 degrees Celsius fan/ gas 4 degrees. For the sponges, butter, and line with baking paper two 20cm deep cake tins (preferably with loose bottoms; see recommendations).
- Stir together 250ml of cola and 250g of dark brown muscovado sugar in a container until the sugar has nearly dissolved. Put away.
- Using an electric mixer, cream together 120 grams of butter and caster sugar for 3 to 4 minutes, until translucent and fluffy. Add cocoa powder and continue beating to form a brown substance.
- In a separate jug, whisk the eggs with the buttermilk until smooth, then gently pour while beating into the cocoa paste. Beat in the flour and baking soda after sifting them over the mixture. Pour the cola-muscovado mixture into the mixing basin and beat until a smooth, relatively loose batter forms.
- Bake for 25-35 minutes, or until a skewer inserted into the center comes out clean, after dividing the batter evenly among the prepared cake tins. 5 minutes after removing the sponges from the tins, invert them onto a wire rack to chill.
- Pour the chocolate into a large heatproof basin for the frosting. In a saucepan, heat the cola, water, butter, and muscovado sugar until the butter completely dissolves and the mixture begins to boil. Remove from heat and pour over the chocolate pieces. Allow the mixture to stand for one minute so the intense heat of the liquid can melt the chocolate, then whisk until smooth and glossy using a balloon whisk. Cover the frosting with a sheet of cling film directly touching the surface, allow it to cool completely, and then refrigerate, stirring intermittently, for approximately one hour, or until it has reached a spreadable consistency.
- After the sponges have completely chilled, cut them in half horizontally with a large bread knife (or see tips) so that you have four sponges. When the frosting has reached the desired consistency, position one sponge on a cake stand. Apply a thin layer of frosting with a palette knife, then place another sponge on top and add additional frosting. Repeat with the remaining layers of sponge and frosting. Cover the entire cake with the remaining frosting, flattening and swirling as you go. Serve, or place in a cold location or the refrigerator until ready to serve (see Make Ahead).
Notes
- Use Dark Cola. Choose dark cola instead of regular cola if you want the cake to taste richer.
- Don’T Overmix The Batter. Mix the ingredients until they are just mixed. If you mix them too much, you could end up with a dense, tough cake.
- Follow The Measurements Precisely. For the best smoothness and flavor, it’s important to use the right amount of butter, sugar, and cocoa powder.
- Use Self-Raising Flour. Follow the recipe and use self-rising flour to make sure the cake rises and is as light as you want it to be.
- Allow The Cake To Cool Before Frosting. Before you put the chocolate frosting on the cake, make sure it’s totally cool so it doesn’t melt or get runny.
James Martin Chocolate Cola Cake