Chocolate Coke Cake

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Oven temp: 180 deg Celsius


115g butter

1 cup coke

40g marshmallows

60g unsweetened chocolate couverture

2 1/3 cup flour

3/4 cup cocoa powder

1 1/2 tsp baking powder

1 tsp baking soda

2 cups sugar

1/2 cup canola oil

2 tsp vanilla extract

3 large eggs

3/4 cup buttermilk



60g unsweetened chocolate couverture

115g butter, room temperature

1/4 cup coke

1 tsp vanilla extract

2/3 cup cocoa powder

2 1/2 cup icing sugar



1. Preheat oven. Line a 9" (23cm) springform pan with cooking spray and paper

2. Place coke and butter in a saucepan over medium heat until butter is melted

3. Add in the marshmallows, reduce heat to low and stir till all marshmallows are melted

4. Add in the chocolate till melted and set aside to cool

5. Sift flour, cocoa powder, baking powder, baking soda into a bowl

6. In another bowl, cream together sugar, oil and vanilla on medium speed

7. Add eggs, one at a time beating well after each addition. Scrape down side as you go along

8. Add the cooled chocolate mixture and mix on low speed until combined

9. Add half of the flour mixture, then the buttermilk and then the rest of the flour, mixing well each time

10. Pour batter into prepared pan and bake for about 40-50 minutes until cake is done

11. Cool cake completely before frosting


To make frosting

1. Melt unsweetened chocolate couverture over simmering pot of water

2. Place butter, coke and vanilla in a mixer bowl and whip on low speed till well blended

3. Then increase to medium high speed adding in the cocoa powder gradually

4. Add in the cooled melted chocolate

5. Finally when all are well mixed, add in the sugar, scraping the bowl as you work

6. Continue mixing till frosting is smooth and glossy

7. Spread frosting on cooled cake evenly. Leave to set for 10-20 minutes and serve

8. Cake can be frozen and stored unfrosted for up to 2 months 

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