Try this Chocolate Coca-Cola Cake recipe
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup butter
- 2 teaspoons vanilla
- 1 cup butter
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups granulated sugar
- 1/2 cup buttermilk
- 4 tablespoons cocoa
- 1 cup coca-cola
- 1 1/2 cups miniature marshmallows
- 6 tablespoons coca-cola (i just pour in the rest of the can)
- 3 3/4 cups powdered sugar sifted (one box)
- 1 cup chopped nuts (optional)
- Carbohydrate 38.197395865578 g
- Cholesterol 187.535416744921 mg
- Fat 55.3343341963761 g
- Fiber 2.28333334572264 g
- Protein 10.6412133366966 g
- Saturated Fat 29.5690391853534 g
- Serving Size 1 1 -16 serving (183g)
- Sodium 619.817000559161 mg
- Sugar 35.9140625198554 g
- Trans Fat 4.16296091881013 g
- Calories 678 calories
Step-by-step
- Preheat oven to 350.
- Butter and lightly flour a 9x13-inch baking dish.
- Sift together the flour and sugar.
- Bring butter, cocoa, and Coca-Cola to a boil then pour over the dry mixture.
- Whisk until well blended.
- Add buttermilk, baking soda, eggs, and vanilla, and whisk until blended. Gently stir in marshmallows. Pour batter into prepared dish.
- Bake for 30-40 minutes or until tester comes out clean.
- Bring butter, cocoa, and Coca-Cola to a boil in a saucepan. Remove from heat and stir in powdered sugar, vanilla, and nuts if using. Spread frosting on cake while hot.
Applying heat directly to fat, cocoa powder, and soda before adding dry components creates a smooth emulsion that heavy stand mixers cannot replicate. A three-quart heavy-bottomed saucepan provides the precise thermal mass needed to bring these liquids to a rolling boil without scorching the cocoa solids. Thin aluminum pans create hot spots that burn sugar compounds instantly. Quality stainless steel cookware ensures even heat distribution during this critical initial stage.
Miniature marshmallows melt entirely into the batter during the thirty to forty minutes of oven time at 350 degrees Fahrenheit. This dissolution releases trapped sugars and gelatin, contributing to a dense, exceptionally moist crumb structure. Avoid substituting standard-sized marshmallows, as their volume disrupts the batter ratio and creates irregular pockets inside the baked cake. A wooden skewer inserted into the exact center must emerge clean of wet batter when testing for doneness.
Pouring the warm chocolate frosting over the cake immediately upon removal from the oven is mandatory for achieving the signature crackly surface glaze. Letting the cake cool first prevents the powdered sugar mixture from adhering properly and results in a dull matte finish rather than a glossy shell. Work quickly with an offset spatula to spread the hot icing evenly across the porous surface before it sets.
Proper storage maintains the dense texture of the crumb for up to four days at room temperature when covered tightly with plastic wrap. Refrigeration is unnecessary and will dry out the starches prematurely. Standard measuring cups suffice for the dry goods, but a digital scale set to grams yields more consistent results for the powdered sugar frosting.
