Cakes
It's time for more Cake recipes (because who doesn't love cake?). Today's yummy offerings include Easy Brooklyn Blackout Cake and Coca-Cola Cake. Enjoy!
CHOCOLATE BANANA CAKE
This comes from the July 2004 issue of Vegetarian Times. It begins, “This cake is as moist as it is healthful.” Serves 16.
This can be viewed online by clicking here.
Ingredients
2 cups spelt flour
1/4 cup soy flour
2/3 cup low-fat cocoa
2 Tbs. oat bran
2 Tbs. cornstarch
1 tsp. baking soda
1 tsp. non-aluminum baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1 12.3-oz. pkg. lite silken tofu
1/4 cup prune purée
3/4 cup (2 medium-sized) mashed bananas
1-1/4 cups evaporated cane juice
1/2 cup enriched soymilk
1 Tbs. pure vanilla extract
Dusting of organic powdered sugar
Directions
Preheat oven to 350F. Spray 9×13-inch baking pan with cooking oil spray.
Combine spelt flour, soy flour, cocoa, oat bran, cornstarch, baking soda, baking powder, cinnamon and salt in large mixing bowl. Set aside.
Place tofu in food processor, and blend. Add prune purée and bananas. Blend, add remaining ingredients and process thoroughly. Make a well in dry ingredients, and fold in liquid mixture without overbeating. Pour into prepared pan.
Bake for 35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, and set aside to cool. Sprinkle with organic powdered sugar, and serve.
nutritional information Per SERVING: Calories: 150; Protein: 5 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 195 mg; Fiber: 4 g; Sugar: 18 g; Vegan
5-MINUTE MOLTEN CHOCOLATE MUG CAKE
This is from Leah Colins, Senior Culinary Editor at Serious Eats. For this yumminess, Leah wrote, "Sometimes you have the desire for a homemade cake, but not one shred of desire to turn on the oven, grease cake pans, and pull out the stand mixer to make batter. Sometimes there's no one else around and it's only yourself you've got to please. Sometimes you just want cake now—like within the next five minutes..."
Leah added, "This cake is so simple to prepare that you could even double the recipe and microwave two mugs at once for a quick, warm, à la minute dessert for two. Top it off with a dollop of whipped cream or a scoop of ice cream. Maybe my favorite part of the recipe is that it requires almost no equipment to prep—just one small bowl and one mug. It’s easy to prepare and even easier to clean up, so you can focus on every single chocolatey bite."
Thank you, Leah, for posting this!
Cook Time: 5 minutes; Total Time: 5 minutes; Serves: 1 or 2
To view this yumminess online (and to read the rest of what Leah wrote about this), go to https://www.seriouseats.com/chocolate-mug-cake-recipe-11678945.
Ingredients
2 tablespoons (16 g) all-purpose flour
2 tablespoons (25 g) sugar
4 teaspoons Dutch-processed cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon Diamond Crystal kosher salt; for table salt use a pinch
1 ounce (28 g) milk or dark chocolate broken into roughly 1-inch pieces or chocolate chips, divided (see notes)
2 tablespoons (28 g) unsalted butter, cut into 4 pieces
1 large egg, lightly beaten
1 teaspoon vanilla extract
Directions
In a small bowl, whisk flour, sugar, cocoa, baking powder, and salt together. To a 12-ounce mug, add half of chocolate pieces with butter. Microwave butter and chocolate pieces at 50% power, stirring every 30 seconds, until melted, 1 to 2 minutes. (See notes regarding microwave power below.)
Add flour mixture, egg, and vanilla and using a fork, thoroughly mix until smooth and well combined (being sure to scrape corners of mug).
Press remaining chocolate pieces into center of cake until top of chocolate pieces are flush with top of cake. Microwave cake at 50% power until cake is firm but top is just wet and tacky to the touch, 15 to 30 seconds (cake may rise above edge of mug, but should not overflow). Let cake rest for 2 minutes. Serve.
Special Equipment
12-ounce microwave-safe mug, microwave
Notes
I developed this recipe in a full-size 1,000-watt microwave. If the wattage of your microwave is less than or greater than 1,000 watts, you will need to increase or decrease the cooking times throughout to reach the visual cues. I recommend writing down the cooking time once you've dialed it in for your particular microwave.
I prefer bar chocolate (milk, dark, or bittersweet), as chocolate chips are harder to insert into the cake to form the molten center, but chocolate chips will do in a pinch.
Make-Ahead and Storage
The mug cake is best enjoyed immediately.
EASY BROOKLYN BLACKOUT CAKE
This is from Mark Beahm at Simply Recipes. For this recipe, Mark wrote, " When I lived in Boston, I often took the train down to New York City to visit a museum, see a show, and try all the bakeries (recipe research, of course). One lucky week, my husband and I were asked to pet sit for a friend at her Prospect Heights apartment. On the way back from my twice-daily walks with Reese, our yellow lab for the week, I’d pick up a pastry from Ciao Gloria or Little Cupcake Bakeshop around the corner.
"Once we were back at my friend’s apartment, we’d both indulge in our treats. For me, whatever New York classic caught my eye, and for Reese (since I couldn’t share), a dog treat or a spoonful of peanut butter. I loved the black and white cookie from Ciao Gloria, but it was the slice of Brooklyn blackout cake at Little Cupcake Bakeshop that made me consider a permanent takeover of our friend’s apartment."
Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Servings: 12 servings; Yield 1 (9x13-inch) cake
To view this online, as well as to read the rest of what Mark wrote, go to https://www.simplyrecipes.com/easy-brooklyn-blackout-cake-recipe-8745470.
Ingredients
For the whipped ganache
8 ounces semi-sweet or bittersweet chocolate (not chocolate chips), finely chopped
1 cup heavy cream
For the chocolate cake
Cooking spray
3/4 cup unsweetened cocoa powder
3/4 cup hot water or coffee
1-2/3 cups packed brown sugar
1 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
Directions
Make the ganache:
Pour the cream into a microwave-safe mixing bowl. Microwave on full power in 30-second bursts until steaming, 1 to 2 minutes total. Add the chopped chocolate and let sit for 2 minutes for the chocolate to melt. Whisk until smooth. Set the ganache aside to cool while making the cake.
Make the Cake:
Preheat the oven to 350°F.
Grease a 9x13-inch cake pan generously with butter or baking spray.
Add the cocoa to a large mixing bowl. Pour in the hot water or coffee and whisk until smooth and slightly thickened.
Whisk in the brown sugar, sour cream, and vegetable oil. Add the eggs and vanilla extract and whisk together. Finally, add the flour, baking soda, baking powder, and salt. Use the whisk to gently stir the batter just until no streaks of flour remain.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.
Let the cake cool to room temperature in the pan set on a wire rack, about 1 hour.
When the ganache has cooled to room temperature and set to the consistency of peanut butter or Nutella, use a hand mixer to beat on medium speed until pale and fluffy, about 4 minutes.
Tip
If the ganache reaches temperature before the cake has cooled, it’s okay to sit at room temperature until you’re ready to frost the cake. If your kitchen is on the chilly side and it’s set too hard, you can soften it in the microwave. Microwave the ganache in short 15-second bursts, stirring well each time just until it is softened to the consistency of peanut butter.
Use an offset spatula or the back of a spoon to spread the whipped ganache on the cooled cake, creating swoops and swirls. Slice and serve.
Store the cake, covered tightly, on the counter for up to 3 days or in the refrigerator for up to 5 days.
SECRET DEVILISH CHOCOLATE CAKE
This recipe is from Everyday Diabetic Recipes, and begins, "We've got a secret ingredient that makes this moist chocolate cake recipe so decadent, you'll never be able to tell that it's diabetes-friendly. What makes our Secret Devilish Chocolate Cake so delicious? We kick this recipe up a notch with diet cola! It's true. Try it for yourself. One bite, and you'll see exactly what we mean."
Cook Time: 30 minutes; Serves: 24; Serving Size: 1 (2-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Secret-Devilish-Chocolate-Cake-7385.
Ingredients
1 (15-1/4-ounce) package devil's food chocolate cake mix
1 can (12-ounce) diet cola
1-1/2 cup fat-free whipped topping, thawed
Directions
Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray.
Add cake mix to large bowl. Break up lumps with your fingers. Fold in cola gradually with large spatula just until mix is moistened.
Pour batter into prepared pan and smooth evenly with spatula.
Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Spoon 1 tablespoon whipped topping on each serving.
HEAVENLY CHOCOLATE CAKE
This recipe is from Everyday Diabetic Recipes, and begins, "If you're looking for a diabetic chocolate cake recipe for your recipe box, then you've got to try this Heavenly Chocolate Cake. You're going to love the tasty combination of chocolate cake with a surprising creamy layer at the bottom. It's made with healthier ingredients, and has under 10g of sugar per serving. After one taste, we can pretty much guarantee you're going to want to make this recipe a permanent part of your collection."
Cook Time: 50 minutes; Chill Time: 4 hours; Serves: 20; Serving Size: 1 (1-1/2 X 2-inch) slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Heavenly-Chocolate-Cake.
Ingredients
2 pounds fat-free ricotta cheese
3 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 (16-ounce) package sugar-free chocolate cake mix
1 (1.4-ounce) package sugar-free instant chocolate pudding mix
1 cup fat-free milk
1 (8-ounce) container fat-free frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, with a hand mixer, beat ricotta cheese, eggs, sugar, and vanilla until smooth; set aside. In another large bowl, prepare cake mix according to package directions. Pour cake batter evenly into baking dish. Slowly pour cheese mixture evenly over cake batter.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Let cool completely.
In a medium bowl, whisk pudding mix and milk until smooth. Fold whipped topping into pudding until well combined. Spread mixture on top of cake.
Refrigerate 4 hours or until ready to serve.
Do You Believe in Magic?
This Heavenly Chocolate Cake actually does a bit of magic while it's baking in the oven. Your layers will actually reverse from the order that you put them into your baking dish. How cool is that?!
COCA-COLA CAKE
This is from Afton Cyrus on Simply Recipes. For this recipe, Afton wrote, "What makes Coca-Cola cake so craveable? It’s a moist and tender chocolate cake with rich cocoa flavors topped with a thin chocolate frosting. The cola complements and deepens the chocolate flavor, and the carbonation in the soda acts as a leavening agent in the cake. The shiny, crackly glaze, also flavored with another hit of cola, is the perfect contrast to the fudgy, moist interior."
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Servings: 12; Yield: 1 (9x13-inch) cake
To view this online, as well as to read everything Afton wrote, click here.
Ingredients
For the cake
Nonstick cooking spray
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
2 sticks (8 ounces) unsalted butter
1/2 cup unsweetened natural cocoa powder
2-1/4 cups all-purpose flour
1-3/4 cups granulated sugar
1-1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3/4 cup sour cream, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
For the icing
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
1 stick (4 ounces) unsalted butter, cubed
1/4 cup unsweetened natural cocoa powder
4 cups powdered sugar
1/4 teaspoon kosher salt
Directions
Preheat the oven to 350°F.
Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
To make the cake, in a medium saucepan, combine the cola, butter, and cocoa. Bring to a boil over medium-high heat and cook, stirring frequently to make sure it doesn’t boil over, until the butter is melted and the ingredients are well-combined, about 7 minutes. Remove the pan from heat and let cool for 5 minutes.
In a large heatproof bowl, whisk together the flour, sugar, baking soda, and salt. Pour the warm cola mixture into the flour mixture and whisk until no dry streaks remain. Whisk in the sour cream, eggs, and vanilla until combined.
Transfer the batter to the prepared baking pan, spreading it into an even layer. Bake until the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs attached, 28 to 30 minutes.
Remove from oven and let cool in the baking pan on a wire rack while preparing the frosting.
To make the frosting, in a large saucepan, bring the cola to a boil over medium-high heat. Boil, undisturbed, until the cola has reduced to 1/3 cup, about 15 minutes.
Add the butter and cocoa to the reduced cola and continue to cook, whisking constantly, until the butter is melted and the cocoa is thoroughly combined, about 30 seconds. Add the powdered sugar and salt and whisk until smooth.
Immediately pour the frosting over the warm cake, spreading it into an even layer. Let the frosted cake rest until cooled to room temperature and the frosting is fully set, about 1 1/2 hours. Slice and serve.
Tip
Spreading frosting over a hot cake may seem unusual, but the heat allows it to spread easily over the cake’s surface and gives the frosting a shiny sheen.
Store leftovers in an airtight container at room temperature for up to 3 days.
CHOCOLATE BANANA CAKE
This comes from the July 2004 issue of Vegetarian Times. It begins, “This cake is as moist as it is healthful.” Serves 16.
This can be viewed online by clicking here.
Ingredients
2 cups spelt flour
1/4 cup soy flour
2/3 cup low-fat cocoa
2 Tbs. oat bran
2 Tbs. cornstarch
1 tsp. baking soda
1 tsp. non-aluminum baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1 12.3-oz. pkg. lite silken tofu
1/4 cup prune purée
3/4 cup (2 medium-sized) mashed bananas
1-1/4 cups evaporated cane juice
1/2 cup enriched soymilk
1 Tbs. pure vanilla extract
Dusting of organic powdered sugar
Directions
Preheat oven to 350F. Spray 9×13-inch baking pan with cooking oil spray.
Combine spelt flour, soy flour, cocoa, oat bran, cornstarch, baking soda, baking powder, cinnamon and salt in large mixing bowl. Set aside.
Place tofu in food processor, and blend. Add prune purée and bananas. Blend, add remaining ingredients and process thoroughly. Make a well in dry ingredients, and fold in liquid mixture without overbeating. Pour into prepared pan.
Bake for 35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, and set aside to cool. Sprinkle with organic powdered sugar, and serve.
nutritional information Per SERVING: Calories: 150; Protein: 5 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 195 mg; Fiber: 4 g; Sugar: 18 g; Vegan
5-MINUTE MOLTEN CHOCOLATE MUG CAKE
This is from Leah Colins, Senior Culinary Editor at Serious Eats. For this yumminess, Leah wrote, "Sometimes you have the desire for a homemade cake, but not one shred of desire to turn on the oven, grease cake pans, and pull out the stand mixer to make batter. Sometimes there's no one else around and it's only yourself you've got to please. Sometimes you just want cake now—like within the next five minutes..."
Leah added, "This cake is so simple to prepare that you could even double the recipe and microwave two mugs at once for a quick, warm, à la minute dessert for two. Top it off with a dollop of whipped cream or a scoop of ice cream. Maybe my favorite part of the recipe is that it requires almost no equipment to prep—just one small bowl and one mug. It’s easy to prepare and even easier to clean up, so you can focus on every single chocolatey bite."
Thank you, Leah, for posting this!
Cook Time: 5 minutes; Total Time: 5 minutes; Serves: 1 or 2
To view this yumminess online (and to read the rest of what Leah wrote about this), go to https://www.seriouseats.com/chocolate-mug-cake-recipe-11678945.
Ingredients
2 tablespoons (16 g) all-purpose flour
2 tablespoons (25 g) sugar
4 teaspoons Dutch-processed cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon Diamond Crystal kosher salt; for table salt use a pinch
1 ounce (28 g) milk or dark chocolate broken into roughly 1-inch pieces or chocolate chips, divided (see notes)
2 tablespoons (28 g) unsalted butter, cut into 4 pieces
1 large egg, lightly beaten
1 teaspoon vanilla extract
Directions
In a small bowl, whisk flour, sugar, cocoa, baking powder, and salt together. To a 12-ounce mug, add half of chocolate pieces with butter. Microwave butter and chocolate pieces at 50% power, stirring every 30 seconds, until melted, 1 to 2 minutes. (See notes regarding microwave power below.)
Add flour mixture, egg, and vanilla and using a fork, thoroughly mix until smooth and well combined (being sure to scrape corners of mug).
Press remaining chocolate pieces into center of cake until top of chocolate pieces are flush with top of cake. Microwave cake at 50% power until cake is firm but top is just wet and tacky to the touch, 15 to 30 seconds (cake may rise above edge of mug, but should not overflow). Let cake rest for 2 minutes. Serve.
Special Equipment
12-ounce microwave-safe mug, microwave
Notes
I developed this recipe in a full-size 1,000-watt microwave. If the wattage of your microwave is less than or greater than 1,000 watts, you will need to increase or decrease the cooking times throughout to reach the visual cues. I recommend writing down the cooking time once you've dialed it in for your particular microwave.
I prefer bar chocolate (milk, dark, or bittersweet), as chocolate chips are harder to insert into the cake to form the molten center, but chocolate chips will do in a pinch.
Make-Ahead and Storage
The mug cake is best enjoyed immediately.
EASY BROOKLYN BLACKOUT CAKE
This is from Mark Beahm at Simply Recipes. For this recipe, Mark wrote, " When I lived in Boston, I often took the train down to New York City to visit a museum, see a show, and try all the bakeries (recipe research, of course). One lucky week, my husband and I were asked to pet sit for a friend at her Prospect Heights apartment. On the way back from my twice-daily walks with Reese, our yellow lab for the week, I’d pick up a pastry from Ciao Gloria or Little Cupcake Bakeshop around the corner.
"Once we were back at my friend’s apartment, we’d both indulge in our treats. For me, whatever New York classic caught my eye, and for Reese (since I couldn’t share), a dog treat or a spoonful of peanut butter. I loved the black and white cookie from Ciao Gloria, but it was the slice of Brooklyn blackout cake at Little Cupcake Bakeshop that made me consider a permanent takeover of our friend’s apartment."
Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Servings: 12 servings; Yield 1 (9x13-inch) cake
To view this online, as well as to read the rest of what Mark wrote, go to https://www.simplyrecipes.com/easy-brooklyn-blackout-cake-recipe-8745470.
Ingredients
For the whipped ganache
8 ounces semi-sweet or bittersweet chocolate (not chocolate chips), finely chopped
1 cup heavy cream
For the chocolate cake
Cooking spray
3/4 cup unsweetened cocoa powder
3/4 cup hot water or coffee
1-2/3 cups packed brown sugar
1 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
Directions
Make the ganache:
Pour the cream into a microwave-safe mixing bowl. Microwave on full power in 30-second bursts until steaming, 1 to 2 minutes total. Add the chopped chocolate and let sit for 2 minutes for the chocolate to melt. Whisk until smooth. Set the ganache aside to cool while making the cake.
Make the Cake:
Preheat the oven to 350°F.
Grease a 9x13-inch cake pan generously with butter or baking spray.
Add the cocoa to a large mixing bowl. Pour in the hot water or coffee and whisk until smooth and slightly thickened.
Whisk in the brown sugar, sour cream, and vegetable oil. Add the eggs and vanilla extract and whisk together. Finally, add the flour, baking soda, baking powder, and salt. Use the whisk to gently stir the batter just until no streaks of flour remain.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.
Let the cake cool to room temperature in the pan set on a wire rack, about 1 hour.
When the ganache has cooled to room temperature and set to the consistency of peanut butter or Nutella, use a hand mixer to beat on medium speed until pale and fluffy, about 4 minutes.
Tip
If the ganache reaches temperature before the cake has cooled, it’s okay to sit at room temperature until you’re ready to frost the cake. If your kitchen is on the chilly side and it’s set too hard, you can soften it in the microwave. Microwave the ganache in short 15-second bursts, stirring well each time just until it is softened to the consistency of peanut butter.
Use an offset spatula or the back of a spoon to spread the whipped ganache on the cooled cake, creating swoops and swirls. Slice and serve.
Store the cake, covered tightly, on the counter for up to 3 days or in the refrigerator for up to 5 days.
SECRET DEVILISH CHOCOLATE CAKE
This recipe is from Everyday Diabetic Recipes, and begins, "We've got a secret ingredient that makes this moist chocolate cake recipe so decadent, you'll never be able to tell that it's diabetes-friendly. What makes our Secret Devilish Chocolate Cake so delicious? We kick this recipe up a notch with diet cola! It's true. Try it for yourself. One bite, and you'll see exactly what we mean."
Cook Time: 30 minutes; Serves: 24; Serving Size: 1 (2-inch) piece
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Secret-Devilish-Chocolate-Cake-7385.
Ingredients
1 (15-1/4-ounce) package devil's food chocolate cake mix
1 can (12-ounce) diet cola
1-1/2 cup fat-free whipped topping, thawed
Directions
Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray.
Add cake mix to large bowl. Break up lumps with your fingers. Fold in cola gradually with large spatula just until mix is moistened.
Pour batter into prepared pan and smooth evenly with spatula.
Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Spoon 1 tablespoon whipped topping on each serving.
HEAVENLY CHOCOLATE CAKE
This recipe is from Everyday Diabetic Recipes, and begins, "If you're looking for a diabetic chocolate cake recipe for your recipe box, then you've got to try this Heavenly Chocolate Cake. You're going to love the tasty combination of chocolate cake with a surprising creamy layer at the bottom. It's made with healthier ingredients, and has under 10g of sugar per serving. After one taste, we can pretty much guarantee you're going to want to make this recipe a permanent part of your collection."
Cook Time: 50 minutes; Chill Time: 4 hours; Serves: 20; Serving Size: 1 (1-1/2 X 2-inch) slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Cakes/Heavenly-Chocolate-Cake.
Ingredients
2 pounds fat-free ricotta cheese
3 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 (16-ounce) package sugar-free chocolate cake mix
1 (1.4-ounce) package sugar-free instant chocolate pudding mix
1 cup fat-free milk
1 (8-ounce) container fat-free frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, with a hand mixer, beat ricotta cheese, eggs, sugar, and vanilla until smooth; set aside. In another large bowl, prepare cake mix according to package directions. Pour cake batter evenly into baking dish. Slowly pour cheese mixture evenly over cake batter.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Let cool completely.
In a medium bowl, whisk pudding mix and milk until smooth. Fold whipped topping into pudding until well combined. Spread mixture on top of cake.
Refrigerate 4 hours or until ready to serve.
Do You Believe in Magic?
This Heavenly Chocolate Cake actually does a bit of magic while it's baking in the oven. Your layers will actually reverse from the order that you put them into your baking dish. How cool is that?!
COCA-COLA CAKE
This is from Afton Cyrus on Simply Recipes. For this recipe, Afton wrote, "What makes Coca-Cola cake so craveable? It’s a moist and tender chocolate cake with rich cocoa flavors topped with a thin chocolate frosting. The cola complements and deepens the chocolate flavor, and the carbonation in the soda acts as a leavening agent in the cake. The shiny, crackly glaze, also flavored with another hit of cola, is the perfect contrast to the fudgy, moist interior."
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Servings: 12; Yield: 1 (9x13-inch) cake
To view this online, as well as to read everything Afton wrote, click here.
Ingredients
For the cake
Nonstick cooking spray
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
2 sticks (8 ounces) unsalted butter
1/2 cup unsweetened natural cocoa powder
2-1/4 cups all-purpose flour
1-3/4 cups granulated sugar
1-1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3/4 cup sour cream, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
For the icing
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
1 stick (4 ounces) unsalted butter, cubed
1/4 cup unsweetened natural cocoa powder
4 cups powdered sugar
1/4 teaspoon kosher salt
Directions
Preheat the oven to 350°F.
Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
To make the cake, in a medium saucepan, combine the cola, butter, and cocoa. Bring to a boil over medium-high heat and cook, stirring frequently to make sure it doesn’t boil over, until the butter is melted and the ingredients are well-combined, about 7 minutes. Remove the pan from heat and let cool for 5 minutes.
In a large heatproof bowl, whisk together the flour, sugar, baking soda, and salt. Pour the warm cola mixture into the flour mixture and whisk until no dry streaks remain. Whisk in the sour cream, eggs, and vanilla until combined.
Transfer the batter to the prepared baking pan, spreading it into an even layer. Bake until the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs attached, 28 to 30 minutes.
Remove from oven and let cool in the baking pan on a wire rack while preparing the frosting.
To make the frosting, in a large saucepan, bring the cola to a boil over medium-high heat. Boil, undisturbed, until the cola has reduced to 1/3 cup, about 15 minutes.
Add the butter and cocoa to the reduced cola and continue to cook, whisking constantly, until the butter is melted and the cocoa is thoroughly combined, about 30 seconds. Add the powdered sugar and salt and whisk until smooth.
Immediately pour the frosting over the warm cake, spreading it into an even layer. Let the frosted cake rest until cooled to room temperature and the frosting is fully set, about 1 1/2 hours. Slice and serve.
Tip
Spreading frosting over a hot cake may seem unusual, but the heat allows it to spread easily over the cake’s surface and gives the frosting a shiny sheen.
Store leftovers in an airtight container at room temperature for up to 3 days.
Comments
Post a Comment