Cola Chocolate Layer Cake (Printable Version)
Moist chocolate cake infused with cola, topped with smooth chocolate frosting and crunchy toasted pecans.
# Ingredients Required:
→ Cake
01 -
355 ml cola soft drink (e.g. Coca Cola or Dr. Pepper)
02 -
240 ml vegetable or canola oil
03 -
50 g unsweetened cocoa powder
04 -
250 g all-purpose flour
05 -
200 g granulated sugar
06 -
220 g light brown sugar, firmly packed
07 -
7.5 ml baking soda
08 -
2.5 ml table salt
09 -
120 ml buttermilk
10 -
2 large eggs, lightly beaten
11 -
10 ml vanilla extract
→ Frosting
12 -
115 g butter
13 -
113 g unsweetened baking chocolate, chopped
14 -
45 ml milk
15 -
45 ml cola soft drink
16 -
480 g powdered sugar
17 -
5 ml vanilla extract
→ Garnishing
18 -
150 g toasted pecans, chopped
# Guide to Cooking:
01 -
Preheat oven to 175°C. Lightly grease a 44.5 x 31.75 cm jelly-roll pan.
02 -
Combine cola, oil, and cocoa powder in a medium saucepan over medium-high heat. Bring to a boil, stirring frequently. Remove from heat.
03 -
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, and salt until thoroughly blended.
04 -
Add the warm cola mixture to the dry ingredients, then whisk in buttermilk, beaten eggs, and vanilla extract until smooth. Pour batter evenly into the prepared pan.
05 -
Bake at 175°C for 18 to 22 minutes, or until a wooden pick inserted in the center comes out clean.
06 -
While cake bakes, melt butter and chopped chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, then whisk in milk and cola until combined. Stir in powdered sugar and vanilla. Beat with an electric mixer at medium speed until smooth.
07 -
Pour warm frosting evenly over the warm cake, spreading gently to edges. Sprinkle with toasted chopped pecans. Allow to cool completely before serving.
# Extra Suggestions:
01 -
For best texture, ensure all ingredients are at room temperature before combining.