THEME: FAVOURITE RECIPES
Hello. This is one of my favourite cake recipes ever. It's moist, rich and slightly fizzy. It's certainly not for the faint hearted. I never make it with the serving sauce because I think it would kill me. However, I've left it in for those who think they can handle it.
Introducing...
James Martin's Chocolate Cola Cake
Ingredients
250g/9oz self raising flour
300g/10½oz golden caster sugar
3 heaped tbsp cocoa
generous pinch bicarbonate of soda
250g/9oz butter
250ml/8½fl oz cola drink
125ml/4¼fl oz milk
2 eggs, beaten
5ml/ltsp vanilla extract
For the topping: Double quantities if you like a thick frosting
100g/3½oz butter
2 tbsp cola drink
2 tbsp cocoa
200g/7oz icing sugar
To Serve:
caramel chocolate bar (king size)
a splash of double cream
warm water
2 tbsp mini marshmallows (optional)
Method
1. Heat the oven to 180C/350F/Gas4.
2. Sift the flour, sugar, cocoa and bicarbonate of soda into a bowl. Melt the butter and cola drink gently in a pan then add to the dry ingredients, together with the milk, eggs and vanilla.
3. Mix gently but thoroughly and tip into a buttered, loose based cake tin (24cm/9½ in diameter). Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave for about 15 minutes while you make the topping. Put the butter, cola drink and cocoa into a pan and melt slowly. Bring the mixture to the boil and then pour onto the icing sugar. Beat until smooth and pour over the cake while still warm. Cool the cake in the tin.
4. Serve with the sauce, made by melting the chocolate bar gently in a pan with a splash of cream, you may want to add a little warm water to achieve a pouring consistency, stir in the marshmallows if using.
Introducing...
James Martin's Chocolate Cola Cake
Ingredients
250g/9oz self raising flour
300g/10½oz golden caster sugar
3 heaped tbsp cocoa
generous pinch bicarbonate of soda
250g/9oz butter
250ml/8½fl oz cola drink
125ml/4¼fl oz milk
2 eggs, beaten
5ml/ltsp vanilla extract
For the topping: Double quantities if you like a thick frosting
100g/3½oz butter
2 tbsp cola drink
2 tbsp cocoa
200g/7oz icing sugar
To Serve:
caramel chocolate bar (king size)
a splash of double cream
warm water
2 tbsp mini marshmallows (optional)
Method
1. Heat the oven to 180C/350F/Gas4.
2. Sift the flour, sugar, cocoa and bicarbonate of soda into a bowl. Melt the butter and cola drink gently in a pan then add to the dry ingredients, together with the milk, eggs and vanilla.
3. Mix gently but thoroughly and tip into a buttered, loose based cake tin (24cm/9½ in diameter). Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave for about 15 minutes while you make the topping. Put the butter, cola drink and cocoa into a pan and melt slowly. Bring the mixture to the boil and then pour onto the icing sugar. Beat until smooth and pour over the cake while still warm. Cool the cake in the tin.
4. Serve with the sauce, made by melting the chocolate bar gently in a pan with a splash of cream, you may want to add a little warm water to achieve a pouring consistency, stir in the marshmallows if using.