Sunday, February 28, 2016

Chocolate Coca-Cola cake and a Xocolatl chocolate giveaway!

This chocolate Coca-Cola cake is perfect for those with an insane sweet tooth. The glaze soaks through the cake and forms a crackly crust on the bottom and top of the cake. It's a great way to use up a can of soda!
Addie's daycare (where she attends after school care) recently held its annual Parent Appreciation Day. The kids made s'mores kits for us, and the faculty and staff gave us granola bars and cans of soda to jump start our day. Since we don't drink soda at our house, we weren't quite sure what to do with the can.

I thought that it would be fun to try a chocolate Coca-Cola cake. Since the soda has a caramel-flavored undertone, it would be a great complement to a deep chocolate cake. This recipe was intriguing, since you make a boiled Coca-Cola frosting/glaze and pour it over the warm cake. The liquid seeps through the cake and forms a crackly crust both on the bottom and top of the cake.
We made this for our Valentine's Day dessert, and it was nice complement to the homemade ravioli that we had for dinner. My husband and I both thought that it was a bit on the sweeter side, so I'd probably dial back on the sugar. My glaze also didn't thicken as I thought it should, so after my liquid boiled down and I added the powdered sugar, I put it back on the stove to let it cook off and thicken.

Regardless, it was a good cake and probably one I'd make again, but with less sugar.

And now onto the giveaway!

I hope you enjoyed the recap from my chocolate tasting party. As I mentioned in that post, the favorite chocolate bar of the night was the Madagascar 73% single origin from Xocolatl in Atlanta. My friends at Xocolatl were so happy to be the #1 chocolate bar of the evening and have decided to give a bar away to an Eva Bakes reader! So now you'll get a chance to taste this amazing chocolate as well.

Thanks to Xocolatl for sponsoring the giveaway. Please enter the Rafflecopter widget below (sorry, no exceptions). The widget may be a bit slow to load, so be patient. Good luck!

a Rafflecopter giveaway
 
Chocolate Coca-Cola cake
Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ (12-ounce) can cola
  • ½ cup (1 stick) unsalted butter, cut into small cubes
  • 1/8 cup unsweetened cocoa powder
  • 1 egg
  • ¼ cup buttermilk
  • ½ teaspoon vanilla extract
Glaze
  • ½ (12-ounce) can cola
  • ¼ cup salted butter, cut into small cubes
  • 1/8 cup unsweetened cocoa powder
  • 2 cups powdered sugar, sifted
Directions
Preheat your oven to 350 degrees F. Generously grease or line an 8"x8" square pan and set aside.

In a large bowl, whisk together the flour, sugar, baking soda, salt and cinnamon. Set aside.

In a small saucepan set over medium high heat, mix together the cola, butter and cocoa powder until it comes to a boil. Transfer this to the large bowl with the dry ingredients and stir until everything just comes together.

In a measuring cup, whisk together the egg, buttermilk and vanilla extract. Pour this into the large bowl and mix until just combined.

Transfer the batter into your prepared baking pan and bake in your preheated oven for 35-40 minutes or until a toothpick comes out clean.

While the cake is baking, make the glaze. In a small saucepan (you can use the one you used to make the cake), boil the cola until it is reduced by half.  It will take about 15 minutes. Then add the butter and cocoa powder and mix until everything is combined. Turn off the stove and remove the saucepan from the heat. Add the powdered sugar and mix until you achieve a thick glaze. If your glaze is too liquidy, put the saucepan back on the stove and allow the liquid to cook down some.

Pour the glaze over the hot cake after you take it out of the oven. Allow the cake to cool completely and allow the frosting to set.

Leftover cake should be stored in an airtight container at room temperature or in the refrigerator and will keep for about 4-5 days.

Yield: One 8"x8" pan; about 16 servings

Source: Slightly adapted from Brown Eyed Baker

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