James Martin Chocolate Cola Cake

James Martin Chocolate Cola Cake is a dense, moist sponge made with cola in both the batter and the icing, baked in a 24cm tin at 180°C for about 40 minutes. The cola gives the crumb a faint caramel sweetness underneath the cocoa, and it comes with a glossy chocolate icing and a melted chocolate bar sauce on the side.

This recipe appeared on BBC Saturday Kitchen, where he describes it as impossible to stop at one slice because the cola keeps the sponge so wet. He melts the butter with the cola before adding it to the dry ingredients, which is what makes this method different from a standard creaming technique.

The bicarbonate of soda reacts with the acidity in the cola and creates extra lift in the batter, so the cake rises taller than a regular chocolate sponge. Too much bicarb leaves a metallic taste though, which is why the recipe calls for just a generous pinch rather than a full teaspoon.

James Martin Chocolate Cola Cake

Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: 15 minutesTotal time:1 hour 15 minutesServings:12 servingsCalories:420 kcal Best Season:Available

Description

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Twelve thick slices from a single 24cm tin, with golden caster sugar and cocoa in the batter, a glossy icing poured on while still warm, and a quick caramel chocolate sauce that takes two minutes to melt together before serving.

Ingredients

For the Cake:

• 250g self-raising flour
• 300g golden caster sugar
• 3 heaped tablespoons cocoa
• Generous pinch bicarbonate of soda
• 250g butter
• 250ml cola drink
• 125ml milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract

For the Topping:

• 100g butter
• 2 tablespoons cola drink
• 2 tablespoons cocoa
• 200g icing sugar

To Serve:

• 1 king size caramel chocolate bar
• Splash of double cream
• 2 tablespoons mini marshmallows (optional)

Instructions

1. Prep the oven and dry mix: Preheat the oven to 180°C/350°F/Gas 4. Sift the flour, golden caster sugar, cocoa, and bicarbonate of soda into a large bowl.
2. Melt the butter with cola: Gently melt the butter and 250ml cola together in a saucepan over low heat. Pour the mixture into the dry ingredients, then add the milk, beaten eggs, and vanilla extract.
3. Mix and bake: Stir gently but thoroughly until smooth. Pour the batter into a buttered 24cm loose-based cake tin and bake for about 40 minutes, or until a skewer inserted into the centre comes out clean.
4. Make the icing: Remove the cake from the oven and leave it for about 15 minutes. Melt the butter, 2 tablespoons cola, and cocoa in a pan. Bring to the boil, then pour onto the icing sugar and beat until smooth. Pour the icing over the warm cake and let it cool in the tin.
5. Make the sauce and serve: Melt the caramel chocolate bar gently in a pan with a splash of double cream, adding a little warm water if needed for pouring consistency. Stir in the marshmallows if using. Serve alongside the cake.

Notes

• Adding cola to this chocolate cake makes it incredibly moist and impossible to stop at one slice.

Keywords:James Martin Chocolate Cola Cake, chocolate cola cake recipe, BBC Saturday Kitchen chocolate cake, cola cake recipe UK

FAQs

Why melt the butter with the cola instead of creaming it with sugar?

Melting the butter into the cola creates a liquid base that coats the flour evenly without needing to beat air into it first. That is why the crumb ends up dense and fudgy rather than light and fluffy like a standard Victoria sponge. It also means the cola flavour distributes through every part of the batter instead of sitting in pockets.

What does the cola actually do to the cake?

The sugar and acidity in the cola react with the bicarbonate of soda to create carbon dioxide, which gives the batter extra lift during baking. On top of that, the caramel flavourings in the cola add a subtle sweetness that plain water or milk cannot match. The result is a sponge that tastes deeper and more complex than a standard chocolate cake, which is a similar approach to how cocoa works in his chocolate fudge cake.

Why does the icing go on while the cake is still warm?

Pouring the warm icing onto a warm cake lets it soak slightly into the top layer, which creates a glossy, fudgy crust rather than a dry shell that sits on top. If you wait until the cake is fully cold the icing sets too fast and does not bond with the sponge underneath. That thin layer where icing meets cake is what makes each slice look so glossy when you cut it.

Can I use diet cola or a different brand?

Full-sugar cola works best because the sugar content helps with both the texture and the browning during baking. Diet versions lack the sugar that reacts with the bicarb, so the cake will not rise as well and the crumb will be drier. Any full-sugar cola brand works, but darker colas tend to give a slightly richer caramel note in the finished sponge.

What is the caramel chocolate bar sauce for?

It is a separate pouring sauce served alongside each slice, not part of the cake itself. The melted chocolate and cream cut the sweetness of the icing with something richer and more savoury, so the two layers balance each other on the plate. The marshmallows are optional but they add a chewy texture that works well against the dense crumb, similar to the contrast in a chocolate fondant.

How do I store this cake after icing it?

Keep it in an airtight container at room temperature for up to three days, since the cola in the batter keeps the sponge moist longer than most chocolate cakes. The icing acts as a seal that locks moisture into the crumb, so do not refrigerate unless the kitchen is very warm. After three days the texture starts to dry out, so this cake is best eaten within the first two days.