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Coca-Cola Cake

Source of Recipe

Joanne Gusweiler at relish.com


Recipe Introduction

When I took this rich, deep chocolate cake to work for a birthday, it positively evaporated. This makes a beautiful cake. The frosting is creamy and plentiful and easy to spread. More than one person said it was the best chocolate cake they had ever tasted. Make the icing a day ahead of time, and keep at room temperature.

List of Ingredients

CAKE:
1 cup (2 sticks) unsalted butter
3/4 (1 1/2 ounces) mini marshmallows
2 ounces unsweetened chocolate, chopped
1 cup Coca-Cola, not diet
2 1/3 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
3 extra large eggs
3/4 cup buttermilk


ICING:
2 cups (4 sticks) butter
1/2 cup Coca-Cola, not diet
1/2 teaspoon vanilla extract
1 cup cocoa powder, sifted
4 ounces unsweetened chocolate, melted
1 1/4 pounds powdered sugar, sifted



Recipe

Preheat oven to 325F. Spray and line 2 (9-inch) cake pans with parchment paper.

CAKE:
In a small saucepan over low heat, melt butter. Add marshmallows and stir until melted. Add the 2 oz. chopped chocolate and stir until melted. Add the Coke, stir and set aside to cool for 10 minutes.

Sift together the flour cocoa powder, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer place sugar, oil and vanilla. Beat at medium to mix. Add eggs one at a time, beating well after each addition. Add the cooled chocolate mixture and mix well. Add half the flour mixture, then the buttermilk, then the rest of the flour. Scrape down the sides of the bowl as needed.

Put into two (9-inch) cake pans. Bake for 40 - 45 minutes, until it passes the toothpick test. Cool on wire racks for 10 minutes. Turn out onto the racks and cool completely. When cool, slice each layer into two layers.

ICING:
Cream butter in the bowl of a stand mixer until smooth. Add the Coke and vanilla and mix on low until blended - this will take a few minutes. Add the cocoa powder and the 4 oz. of melted, cooled chocolate. Mix until smooth, scraping down the sides of the mixing bowl, as needed. Beat in the SIFTED powdered sugar, 1/2 a cup at a time at low speed. Beat until smooth.

Place 1 layer on a serving plate or cardboard round, ice top, repeat with remaining layers and ice the sides.

The original recipe states that this serves 24, which is patently ridiculous. Maybe 16.