Well, what do you know, 100 posts! While I know that I cook and bake a lot, sometimes more than 3 meals a day, I am somewhat surprised that I have tried and written about 100 new recipes in just 13 months. And while not all of the recipes were new, I am happy to have shared all 100 of them with you!
While looking at my recipes that I have completed but have yet to post, I realized that I would be coming up on my 100th post right around the same time as my husband’s birthday. I knew that I wanted something that looked super yummy and I’ve had this cake recipe sitting in my saved bookmarks for a little while. I happened to weasel an agreeable answer out of him when I asked him if I could have free reign over his birthday dessert, even if it was chocolate which he is not the biggest fan of. Ahhhh, everything is lining up right in my world.
It was a fun cake to make, and it tastes just as good as it looks! Enjoy!
**Side Note: My recipe makes 4 mini bundt cakes. Double my recipe to bake a full size cake.**
Chocolate Cherry Coke Cake
Source: Adapted from Maison Cupcake
100g plain flour
125g superfine sugar
1/4 tsp baking soda
1/8 teaspoon salt
1 medium egg
1/2 tsp vanilla extract
62.5g unsalted butter, room temperature
1 tablespoon cocoa powder
87.5ml Cherry Coca-Cola
15g unsalted butter
1 1/2 tablespoons Cherry Coca-Cola
1/2 tablespoon cocoa powder
100g powdered sugar, sifted
chocolate “writing” icing
Preheat oven to 350 degrees. Prepare cake pans, baking tins, or molds by greasing with butter and then a light layer of flour.
In a large bowl, mix the flour, sugar, baking soda, and salt; set aside. In another bowl, beat the egg, buttermilk and vanilla extract.
In a heavy based saucepan over medium-low heat, melt the butter, cocoa powder and Cherry Coca-Cola. Pour the butter/cola mixture into the dry ingredients and stir with a wooden spoon. Add the egg/buttermilk mixture and beat well until blended.
Pour into prepared baking tins or molds. Place cake pans on a baking sheet and bake in the oven, 40 minutes for one large cake and 20-25 minutes if you are doing smaller ones. A toothpick inserted into the center should come out clean. Leave the cake in the pans to cool for 15 minutes, then turn out onto wire cooling rack. Cool completely.
While cakes are cooling, make the icing. In a heavy based saucepan over medium-low heat, melt the butter, Cherry Coca-Cola and cocoa powder until liquid. (Do not overheat as it burns easily.) Remove from heat and spoon in the powdered sugar a little at a time. Beat well until you have a runny glace style icing.
Spoon the icing over the cake (or cakes). If you are using mini cake molds, attempt to drizzle artfully down the sides and whilst also coating, but not entirely filling the center. Allow to set for a couple of minutes then zig zag your little tube of chocolate writing icing backwards and forwards from the centre to the outside of the cake going all the way around. Pour the pitted cherries over the cake (or in the center for a mini bundt cake style. Four cherries will be about right for a mini cake.)