Every month or so I attend a pot luck lunch at the Comox Air Force Museum, and always try to bring something new and different for the table. I am always interested in Nigella’s concoctions and when I saw this recipe I knew I had to make it. It was a solid success, with a lot of people complimenting me on it (thank you again, Nigella!).
The addition of Coca-Cola to the batter and icing lends a bit of caramelly mellowness to the cake. Chocolate cake is normally not my choice, but this has a delicious rich texture and taste. I used to love Coke but now do not, and there is half a small bottle left in my fridge, in case anyone wants it 🙂 You don’t need much for this recipe, as you will see.
This recipe is from Nigella Lawson’s “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 (9″) Springform, lined with foil to prevent the batter leaking, then greased
*note – Do not use anything bigger than a 9″ pan otherwise your cake will be very thin, I think an 8″ might even be better (adjust cooking time). Also, I just greased my pan, I did not line it and had no problems.
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.
I surrounded it with whole strawberries to add colour, and that was a popular addition 🙂