WARM
CHOCOLATE
COLA CAKE –
DENSE WARM
CHOCOLATE
CAKE TOPPED
WITH FRESH
BERRIES
A rich warm Chocolate cake
topped with a decadent
Chocolate and Cola icing
- Serves 12
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
PHOTOGRAPHS
WILLIE FOURIE
RECIPES
CLINTON MORGENROOD
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 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.