Warm Chocolate Cola Cake paired with Saronsberg Full Circle

A rich warm Chocolate cake topped with a decadent Chocolate and Cola icing. This cake pairs well with Saronsberg Full Circle

INGREDIENTS

CAKE

Unsalted Butter 1 cup

Cocoa Powder 1/3 cup

Cola Soft Drink 1 cup

All Purpose Flour 2 cups (gluten-free flour can also be used)

White Sugar 1 & 1/3 cups

Baking Powder 1 teaspoon

Large Eggs 2

Buttermilk 1/2 cup

Dark Chocolate 50g (broken up)

Vanilla Essence 2 teaspoons

ICING

Unsalted Butter 1/2 cup

Cocoa Powder 1/4 cup

Cola Soft Drink 1/3 cup

Icing Sugar 3 cups

Vanilla Essence 1/2 teaspoon

Pistachio Nuts 1/2 cup (shelled and chopped roughly)

Fresh Raspberries and Strawberries to decorate

METHOD

CAKE

  • Preheat oven to 180°C
  • Combine the Butter, Chocolate, Cocoa Powder and Cola in a medium sized saucepan over medium heat, stirring until the Butter and Chocolate is melted. Remove from heat
  • Sift the Flour, Sugar and Baking Powder together in a large mixing bowl. Stir in the melted best online casino Butter mixture. Add the eggs and stir until the mixture is well blended. Stir in the Buttermilk and Vanilla Essence
  • Pour the batter into a well-greased round baking pan (20x15cm). Bake for 25 to 30 minutes or until a baking prick inserted in the center of the cake comes out clean. Remove from the oven
  • Prepare the icing during the last 10 minutes of baking, so that it is ready to spoon onto the warm cake

ICING

  • Combine the Butter, Cocoa Powder and Cola in a medium sized saucepan over medium heat, stirring until the Butter melts.
  • Remove from heat, stir in Icing sugar, Vanilla Essence and Pistachio Nuts.
  • Spoon immediately over the warm cake.
  • Decorate with Berries and sprinkles of the Pistachio nuts and serve warm

Article Source: Clinton Morgenrood – Northern Hills Magazine