Nigella Lawson’s Coca Cola Cake
As soon as I saw this recipe I knew I had to make it for Allan. He loves chocolate cake and he loves coca cola, so how could this not be a winner?
Of course, because I had built it up in my head so much things went wrong from the outset. My golden sugar was as hard as a brick, how that happened I have no clue as it shouldn’t go hard and it was only bought last week and was stored in an airtight container. But rock hard it was so I managed to chip off 1/4 cup and get it crumbled up before deciding that I would go with regular sugar for the other 1 cup needed. That, I imagine, took some of the “caramelly” flavour from the cake.
Then I realised that my cake tin was slightly small, and when I poured the batter into the tin it literally was full to the brim. I should have thought it through and taken some out to make cup cakes but I didn’t… and it overflowed, even though I had the tin underneath it ended up on the oven floor. I hate cleaning the oven!!! But my kitchen angels were on my side and the spilt batter baked perfectly and lifted off in one piece.
And, of course, I was still getting used to this oven so had to cross my fingers about the timing.
But all that aside, it was really simple to prepare and despite the cake tin debacle there is not one thing about this cake I would change. It is moist and has a really rich, moist crumb.
By Nigella Lawson, from How to Be a Domestic Goddess
For the cake
200 g (7 oz) (1 3/4 cups) plain flour
250 g (1/2 lb) (1 1/4 cups) golden caster sugar
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 large egg
125 ml (1/2 cup) buttermilk
1 teaspoon vanilla extract
125 g (4 oz) (1/2 cup) unsalted butter
2 tablespoons cocoa powder
175 ml (3/4 cup) Coca-Cola
(22-23 cm Springform, lined with foil to prevent the batter leaking, then greased)
For the icing
225 g (7 oz) ( 2 14 cups) icing sugar
2 tablespoons (30g) butter
3 tablespoons (45ml) Coca-Cola
1 tablespoon (15 mL) cocoa powder
1/2 teaspoon vanilla extract
1. Preheat the oven to 180?/gas mark 4/ 350 F and put in a baking sheet at the same time.
2. In a large bowl, combine the flour, sugar, bicarb and salt. In a measuring jug, beat the egg, buttermilk and vanilla.
3. In a heavy-based saucepan, melt the butter, cocoa and Coca-Cola, heating it gently. Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients from the jug, beating until it is well blended.
4. Pour into the prepared tin and bake on the warm sheet for 40 minutes or until a tester comes out clean.
5. Leave to stand for 15 minutes in the tin before unmoulding. Then unclip, unwrap and turn out on a wire rack, making sure you’ve got a sheet of newspaper or something underneath the rack to catch any icing that drips through.
6. Sieve the icing sugar and set aside for the moment. In a heavy-based saucepan, combine the butter, Coca-Cola and cocoa and stir over a low heat until the butter has melted. Remove from the heat, add the vanilla, and spoon in the sieved icing sugar, beating as you do so, until you’ve got a good, spreadable, but still runny, icing.
7. Pour this icing over the cake, while the cake is still warm, spread gently and leave till cool before transferring to the plate on which you’re serving it.