Ok to start with take a litre of Coke and reduce it by around half, this will intensify the cola taste in the final cake, which is kind of the point.

Here is what you will need, remember the quantities for the cola refer to the reduced liquid.

For the cake:

250g of flour, use self raising flour

300g of caster sugar

250g of unsalted butter

125ml of milk

250ml of cola

75g of cocoa

1tsp of vanilla extract

2 large eggs beaten

1 good pinch of bicarbonate of soda

For the icing

150g of unsalted butter

50mls of cola

75g of cocoa

300g of icing sugar

To make it

Sift the flour, cocoa, bi carb and sugar into a bowl

Melt the butter in a saucepan, remove from the heat.

Mix in the eggs, milk, vanilla and cola.

Add to the dry ingredients and mix well but don’t be too vigorous.

Pour mixture into a buttered 24cm cake tin, the springform ones are the best.

Bake in an oven preheated to 180 degrees for 40mins, then do the trick where you stick a skewer into the center and see if it comes out clean.

Allow it cool slightly while you make the icing.

Heat the butter, cola and cocoa in a pan over a low heat, once its mixed turn the heat up and bring the whole lot to the boil.

Sift the icing sugar into a bowl then pour the mixture in on top and beat until it’s smooth.

While it’s still hot pour it over the cake and allow the whole lot to cool while still in the tin.

If you want to make an instant sauce for this, just in case it’s not heart attack risky enough, simply take a Mars bar, cut it into pieces and put it in a mug, pour over enough double cream to cover the Mars bar, add a small knob of butter and the melt in a microwave, stir well and you have instant chocolate and caramel sauce.

Enjoy

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