This delicious James Martin Chocolate Cola Cake is an easy and indulgent treat that’s perfect for any occasion. With a rich, moist texture from the cola and a smooth, creamy topping, it’s a simple yet impressive cake that can be made with everyday ingredients. Ideal for a sweet fix or a special celebration!
Ingredients Needed
For the cake:
- 250g/9oz self-raising flour
- 300g/10½oz golden caster sugar
- 3 heaped tbsp cocoa powder
- Generous pinch of bicarbonate of soda
- 250g/9oz butter
- 250ml/8½fl oz cola drink
- 125ml/4¼fl oz milk
- 2 eggs, beaten
- 1 tsp vanilla extract
For the topping:
- 100g/3½oz butter
- 2 tbsp cola drink
- 2 tbsp cocoa powder
- 200g/7oz icing sugar
To serve:
- Caramel chocolate bar (king size)
- Splash of double cream
- 2 tbsp mini marshmallows (optional)
How To Make Chocolate Cola Cake
- Preheat the oven: Heat the oven to 180°C/350°F/Gas 4.
- Prepare the dry ingredients: Sift the flour, sugar, cocoa powder, and bicarbonate of soda into a bowl.
- Melt the butter and cola: In a pan, melt the butter and cola drink gently, then add to the dry ingredients along with the milk, beaten eggs, and vanilla extract. Mix gently but thoroughly.
- Pour into cake tin: Pour the mixture into a buttered, loose-based cake tin (24cm/9½ inches in diameter).
- Bake the cake: Bake for about 40 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and let it cool for about 15 minutes.
- Make the topping: To make the topping, melt the butter, cola, and cocoa in a pan. Bring the mixture to a boil, then pour over the icing sugar. Beat until smooth and pour it over the cake while still warm.
- Cool the cake: Allow the cake to cool in the tin.
- Prepare the sauce: For serving, melt the caramel chocolate bar with a splash of double cream in a pan over low heat. Add a little warm water if needed to achieve a pouring consistency. Stir in the mini marshmallows if using.
- Serve: Serve the cake with the chocolate sauce.
Recipe Tips
- Melt the butter and cola slowly: Don’t rush this step. Melting them gently ensures a smooth mixture without burning the butter.
- Don’t overmix the batter: Stir just enough to combine the ingredients. Overmixing can make the cake dense and heavy.
- Check cake doneness with a skewer: Insert a skewer into the center of the cake to ensure it’s cooked through. If it comes out clean, it’s done.
- Let the cake cool before icing: Allow the cake to cool for at least 15 minutes before pouring the icing over it. This prevents the topping from melting into the cake.
How To Store Leftovers?
- Refrigerate: Let the leftover cake cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh in the fridge for up to 3 days.
- Freeze: If you want to freeze the cake, let it cool completely, then wrap it in plastic wrap and foil before freezing. It will last up to 2 months in the freezer. To serve, thaw at room temperature for a few hours before eating.
Nutrition Facts
Serving Size: 1 serving (of 12 servings)
- Calories: 454
- Total Fat: 21g
- Saturated Fat: 11g
- Cholesterol: 62mg
- Sodium: 199mg
- Potassium: 136mg
- Total Carbohydrate: 67g
- Dietary Fiber: 2g
- Sugars: 55g
- Protein: 3g
Try More James Martin Recipes:
- James Martin Sausage Rolls
- James Martin Chocolate Mousse
- James Martin Fondant Potatoes Recipe
- James Martin Potato Rosti
James Martin Chocolate Cola Cake
Description
This delicious James Martin Chocolate Cola Cake is an easy and indulgent treat that’s perfect for any occasion. With a rich, moist texture from the cola and a smooth, creamy topping, it’s a simple yet impressive cake that can be made with everyday ingredients. Ideal for a sweet fix or a special celebration!
Ingredients
For the cake:
For the topping:
To serve:
Instructions
- Preheat the oven: Heat the oven to 180°C/350°F/Gas 4.
- Prepare the dry ingredients: Sift the flour, sugar, cocoa powder, and bicarbonate of soda into a bowl.
- Melt the butter and cola: In a pan, melt the butter and cola drink gently, then add to the dry ingredients along with the milk, beaten eggs, and vanilla extract. Mix gently but thoroughly.
- Pour into cake tin: Pour the mixture into a buttered, loose-based cake tin (24cm/9½ inches in diameter).
- Bake the cake: Bake for about 40 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and let it cool for about 15 minutes.
- Make the topping: To make the topping, melt the butter, cola, and cocoa in a pan. Bring the mixture to a boil, then pour over the icing sugar. Beat until smooth and pour it over the cake while still warm.
- Cool the cake: Allow the cake to cool in the tin.
- Prepare the sauce: For serving, melt the caramel chocolate bar with a splash of double cream in a pan over low heat. Add a little warm water if needed to achieve a pouring consistency. Stir in the mini marshmallows if using.
- Serve: Serve the cake with the chocolate sauce.
Notes
- Melt the butter and cola slowly: Don’t rush this step. Melting them gently ensures a smooth mixture without burning the butter.
- Don’t overmix the batter: Stir just enough to combine the ingredients. Overmixing can make the cake dense and heavy.
- Check cake doneness with a skewer: Insert a skewer into the center of the cake to ensure it’s cooked through. If it comes out clean, it’s done.
- Let the cake cool before icing: Allow the cake to cool for at least 15 minutes before pouring the icing over it. This prevents the topping from melting into the cake.
James Martin Chocolate Cola Cake