Chocolate Cola Cake: A Moist, Moreish Treat for Every Home Baker
Difficulty: Easy
Portion: Serves 12‑16
Time: Hands‑on 45 min · Oven 25‑35 min · Cooling & chilling
Introduction
If you’ve ever wondered how a classic British Bake Off winner turns a humble soft drink into a show‑stopping dessert, the answer lies in John Whaite’s Chocolate Cola Cake. This recipe takes the familiar fizz of Coca‑Cola and hides it inside a luxuriously moist chocolate sponge, then cloaks the whole creation in a glossy, caramel‑kissed chocolate frosting. The result is a cake that feels both indulgent and surprisingly approachable—perfect for beginner‑to‑intermediate cooks who want to impress without wrestling with complex pastry techniques.
In this post we’ll walk through everything you need to know to bake this crowd‑pleaser, from a quick profile of the cake’s character to an ingredient‑by‑ingredient spotlight, a step‑by‑step instruction list, and ideas for serving, storing, and tweaking the recipe to suit your own palate. By the end, you’ll not only have a delicious Chocolate Cola Cake on your kitchen counter but also a deeper understanding of why each component works the way it does.
Meal Profile
| Attribute | Detail |
|---|---|
| Title | Chocolate Cola Cake |
| Difficulty | Easy – suitable for bakers with basic mixing‑bowl skills |
| Portion | Serves 12‑16 (ideal for parties, potlucks, or a family celebration) |
| Hands‑on Time | 45 minutes |
| Oven Time | 25‑35 minutes |
| Cooling & Chilling | Approximately 1 hour for the frosting to set, plus additional cooling for the sponges |
| Description | A moist, moreish chocolate cake infused with the subtle caramel‑spice notes of Coca‑Cola, finished with a silky chocolate glaze that glistens like a mirror. |
| Key Feature | The “secret ingredient” – cola – adds depth, moisture, and a hint of caramel without overwhelming the chocolate flavor. |
The cake’s texture is intentionally soft and slightly crumbly, a hallmark of classic British sponge cakes. Because the batter stays relatively loose, the resulting crumb stays tender even after being layered and frosted. The frosting, meanwhile, is a glossy ganache that firms up enough to be spreadable but remains supple enough to cut cleanly.
Ingredient Highlight
Below is a breakdown of each ingredient, why it appears in the recipe, and a few handy tips for sourcing or substituting them.
| Ingredient | Role in the Cake | Tips & Variations |
|---|---|---|
| 120 g unsalted butter, softened (+ extra for greasing) | Provides richness, contributes to the tender crumb of the sponge. | Ensure the butter is at room temperature for easy creaming. If you’re avoiding dairy, try a high‑fat plant butter, though the flavor will shift slightly. |
| 250 ml cola (divided) | The “secret” liquid; its acidity helps tenderize the crumb, while its caramel notes deepen the chocolate flavor. | Any classic cola works, but avoid diet versions as they lack the sugar needed for moisture. |
| 250 g dark brown muscovado sugar (plus 50 g for frosting) | Adds deep, molasses‑like sweetness; the dark color complements the chocolate. | If muscovado is unavailable, use dark brown sugar, though the flavor will be a touch milder. |
| 120 g caster sugar | Lightens the batter when creamed with butter, creating a fine, airy texture. | Standard granulated sugar can substitute, but caster sugar dissolves more readily. |
| 80 g cocoa powder | Gives the sponge its chocolate backbone without making it too dense. | Use a high‑quality Dutch‑process cocoa for a smoother, richer taste. |
| 4 large free‑range eggs | Emulsifies the batter, adds lift, and contributes to the cake’s moisture. | Fresh eggs are best; if you’re allergic, a commercial egg replacer can be used, though the texture may change. |
| 200 ml buttermilk | Adds acidity that reacts with the bicarbonate of soda, helping the cake rise while keeping it moist. | If you don’t have buttermilk, mix 200 ml milk with 1 Tbsp lemon juice or white vinegar and let sit 5 minutes. |
| 320 g self‑raising flour | Provides structure; the built‑in leavening works alongside the bicarbonate of soda. | Ensure the flour is sifted to avoid lumps. |
| 1 tsp bicarbonate of soda | Reacts with the acidic components (cola, buttermilk) to create lift. | Do not confuse with baking powder; the soda is essential for the subtle rise. |
| 400 g Bournville chocolate, roughly chopped | Forms the base of the glossy frosting; its deep cocoa flavor balances the caramel notes. | Any high‑quality dark chocolate (70 % cocoa) works; avoid milk chocolate for a too‑sweet finish. |
| 100 ml cola (frosting) | Mirrors the sponge’s flavor in the glaze, ensuring a cohesive taste profile. | Same guidelines as above. |
| 100 ml water | Dilutes the frosting liquid to the right consistency for a smooth ganache. | Can be replaced with a splash of milk for extra richness. |
| 250 g unsalted butter, diced (frosting) | Gives the frosting body and a silky mouthfeel; also helps it set properly. | Keep the butter cold until you add it to the hot liquid, then whisk vigorously. |
| Cocoa powder to dust (optional) | Adds a finishing visual touch and a slight flavor boost. | Lightly sift over the cooled cake for a professional look. |
Why the Two Cola Additions?
The first 250 ml of cola is mixed with dark muscovado sugar and folded into the batter, ensuring the sponge stays moist and subtly flavored. The second 100 ml of cola (combined with water, butter, and sugar) creates the frosting’s liquid base, allowing the same caramel‑cola nuance to echo throughout the entire cake.
Step‑by‑Step Instructions
Below is the full method extracted from the original recipe, presented as a clear numbered list. Follow each step closely, and refer back to the ingredient highlights if you need a reminder of why something is being done.
-
Preheat & Prepare Tins
Heat the oven to 180 °C (or 160 °C fan, gas mark 4). Butter and line 2 × 20 cm deep cake tins (preferably loose‑bottomed) with baking paper. -
Cola‑Sugar Base
In a jug, stir the 250 ml cola and 250 g dark brown muscovado sugar until the sugar has more or less dissolved. Set aside. -
Cream Butter & Caster Sugar
Using an electric mixer, beat the 120 g softened butter and caster sugar for 3‑4 minutes until pale and light in texture. Sift in the 80 g cocoa powder and beat again to form a brown paste. -
Combine Wet Ingredients
In a separate jug, whisk the 4 eggs with the 200 ml buttermilk until smooth, then slowly pour into the cocoa paste, beating constantly. Sift the 320 g self‑raising flour and 1 tsp bicarbonate of soda over the mixture and beat in. Finally, pour the cola‑muscovado mixture into the bowl and beat to a smooth, fairly loose batter. -
Bake the Sponges
Divide the batter equally between the prepared cake tins and bake for 25‑35 minutes until a skewer inserted into the centre comes out clean. Cool the sponges in the tins for 5 minutes, then invert onto a wire rack to cool completely. -
Prepare the Chocolate Frosting
- Place the 400 g chopped Bournville chocolate into a large heat‑proof bowl.
- In a saucepan, heat the 100 ml cola, 100 ml water, 250 g diced butter, and 50 g dark muscovado sugar until the butter melts completely and the mixture starts to boil.
- Remove from heat and pour the hot liquid over the chocolate. Let sit for a minute, then whisk with a balloon whisk until smooth and glossy.
- Cover the frosting with a sheet of cling film directly touching the surface, allow it to cool completely, then chill, stirring occasionally, until it stiffens to a spreadable consistency (about 1 hour).
- Assemble the Cake
- Once the sponges have cooled completely, slice each horizontally in half with a large bread knife, giving you 4 sponge layers.
- When the frosting has thickened, place one sponge onto a cake stand. Using a palette knife, spread a thin layer of frosting, then add the next sponge and repeat until all layers are stacked.
- With the remaining frosting, cover the entire cake, swirling and smoothing as you go.
- Dust lightly with cocoa powder if desired.
- Serve immediately, or store in a cool place or the fridge until ready to serve (see “Make Ahead” tip below).
Serving Suggestions & Variations
Classic Presentation
- Room‑temperature serving: Allow the cake to sit at room temperature for 20‑30 minutes before slicing. This softens the frosting slightly, making each slice glossy and tender.
- Garnish ideas: A few shards of the remaining Bournville chocolate, a drizzle of caramel sauce, or a light dusting of sea‑salt flakes can elevate the visual appeal.
Pairings
- Beverage: Serve with a cold glass of classic cola (to echo the secret ingredient), a robust espresso, or a glass of chilled milk.
- Side: A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream adds a creamy contrast to the dense chocolate.
Make‑Ahead & Storage
- Refrigerated: The assembled cake keeps well, covered, in the fridge for 3‑4 days. Bring it back to room temperature before serving for optimal texture.
- Freezing: Unfrosted sponges freeze beautifully for up to 2 months. Wrap tightly in cling film and foil. Frost after thawing for best results.
Flavor Variations
| Variation | How to Adapt |
|---|---|
| Orange‑Infused | Add 1 Tbsp freshly grated orange zest to the batter and a splash of orange liqueur to the frosting liquid. |
| Spiced | Mix ½ tsp ground cinnamon, ¼ tsp ground ginger, and a pinch of ground cloves into the cocoa powder before creaming. |
| Vegan | Replace butter with a plant‑based spread, use aquafaba (3 Tbsp) in place of eggs, and substitute the chocolate with a dairy‑free dark chocolate. |
| Gluten‑Free | Use a 1:1 gluten‑free self‑raising flour blend; ensure the cocoa powder and chocolate are certified gluten‑free. |
| Mini Cakes | Pour batter into 12‑cup muffin tins and bake for 15‑20 minutes. Frost each mini individually for bite‑size treats. |
Conclusion
The Chocolate Cola Cake proves that a “secret ingredient” can be both simple and spectacular. By harnessing the caramel‑rich sweetness of Coca‑Cola and pairing it with dark chocolate, John Whaite creates a cake that feels indulgent yet remains within the reach of home bakers at an Easy skill level.
From the moment you whisk the butter and sugar into a pale, airy paste, through the aromatic rise of the sponges, to the glossy finish of the ganache frosting, each step builds layers of flavor and texture that reward patience and attention to detail. Whether you’re preparing a birthday celebration, a weekend tea party, or simply a treat for yourself, this cake delivers a moist crumb, a glossy finish, and a lingering hint of cola that will leave guests guessing and asking for the recipe.
So pre‑heat that oven, gather your ingredients, and let the Chocolate Cola Cake become the star of your next baking adventure. Happy baking!
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