Hello Foodie Friends. I’m glad you decided to stick around because it has been two years since I first started this blog! To mark the momentous occasion, the blog’s gotten a ‘cosmetic’ makeover and the writer (me!) made and ate a decadent chocolate layer cake.
I am grateful to each and every one of you who read my blog, drool at the photos, comment on my posts, try out my recipes and give me feedback. Your comments, likes and feedback always make my day and in return, inspire me to create new recipes. It is a privilege to connect with like-minded people like you and with whom I can talk mostly about food and nothing else.
“People who love to eat are always the best people.” Julia Child
I hope we can all continue to make home cooked meals and treats for our loved ones for there is nothing better than coming home to the smell of freshly baked cakes or a slow-cooked stew. Make cakes, not wars. Happy Holidays everyone!
I first saw a photo of this cake on my Facebook feed and I knew I had to make it the moment I laid my eyes on it. I read the recipe and was convinced that this might be that ultra chocolatey, moist, moreish and decadent cake I had been searching for. Some people search for their true purpose in life but I search for the perfect chocolate cake. #lifegoals
For my first trial, I could not find dark muscovado sugar so I substituted it with caster sugar mixed with unsulphured molassses ( 1 cup caster sugar + just under 1/4 cup unsulphured molasses for every cup of dark muscovado sugar). I loved the result as the cake was light yet very moist and the molasses flavour made it very delicious. The combination of bubbling cola, buttermilk and sugar with molasses made the cake very, very moist and light.
For my next recipe testing, I substituted dark brown sugar for dark muscovado. This time, the cake was slightly less moist so the cakes exposed edges were prone to drying out if I did not cover them. It was still very delicious though and great for those of you who aren’t keen on molasses. In both taste tests, I could hardly detect any cola taste. The cocoa taste was more prominent and even more enhanced if you used dutch-processed cocoa powder instead of regular cocoa powder.
The chocolate frosting was a cinch to make but I would not recommend adding any water as it does become quite sloppy when frosting, especially on a hot summer’s day. I substituted corn syrup for water and the frosting set much faster in fridge and was easier to handle. The frosting does take a while to firm up in the fridge so I would suggest making it at least 3-4 hours before you need it.
Overall, this cake is extremely easy to make for a layer cake and it makes for a delectable, chocolatey treat. It does not require any fancy decorations but a little dust of cocoa and fancy holographic gold dust would make it a cake worthy of a Christmas or New Year’s Eve celebration. The holographic edible glitter is mesmerizing to look at when all the lights are out and they transform a simple chocolate cake into a Disco Ball Chocolate Cola Cake. This is my favourite chocolate layer cake because it is luscious, super moist and incredibly enjoyable without much effort. If only all things in life could be this effortless and enjoyable.
Disco Ball Chocolate Cola Cake
Slightly adapted from John Whaite’s Chocolate Cola Cake from delicious magazine
For the cake
- 120g unsalted butter, softened
- 250 ml cola
- 250g dark brown muscovado sugar
- 120g caster sugar
- 80g cocoa powder
- 4 large eggs
- 200ml buttermilk
- 320g self-raising flour
- 1 tsp baking soda
- pinch of salt
For the frosting
- 400g, 36-45% dark chocolate, roughly chopped
- 100ml cola
- 100ml water/ 3 tbsp corn syrup
- 250g unsalted butter, cubed
- 50g dark muscovado sugar
- pinch of fine salt
- cocoa powder for dusting (optional)
- edible holographic gold dust for dusting (optional for extra oomph!)
- Preheat the oven to 180°C/160°C fan // 350°F/330°F fan. Line the bottom of 3 x 8inch/20cm sandwich tins or 2×8 inch/20cm deep cake tins . *
- In a bowl or jug, stir the 250g dark muscovado sugar and 250ml cola until the sugar has dissolved. Set aside.
- Using your mixer, cream 120g butter and caster sugar until pale and fluffy. Sift in cocoa powder to remove any lumps and beat again until it becomes a brown paste.
- In another bowl, whisk eggs and buttermilk until smooth and pour into cocoa paste in mixer. Beat until paste becomes smooth. You might need to use a rubber spatula to help bring the mix together.
- Sift in flour, baking soda and salt and beat until batter is smooth. Pour muscovado-cola mix into bowl and beat until the batter comes together. It should be quite loose.
- Divide the batter equally between the prepared tins and bake for 25-25 minutes, until a skewer inserted comes out clean. Cool the cakes in the tin for about 15 minutes and them onto a wire rack to cool completely before frosting.
- For the frosting, Put chopped chocolate into a large bowl. Heat cola, water (if using), butter, sugar and salt in a pan until butter melts and the mixture starts to boil. Remove from heat and immediately pour over chopped chocolate in the bowl. Add corn syrup and let it sit for a few minutes and then bring together using a whisk until mixture is smooth and shiny. Leave the frosting to cool and cover completely with clingfilm before chilling in the refrigerator. The frosting should set to a spreadable consistency.
- Once the cakes have cooled completely, evenly slice the domed tops off (if using 3 sandwich tins) or evenly slice each cake in half horizontally (if using 2 deep cake tins) using a serrated knife. Place baking paper around the edges of your serving dish (for easier clean up) and place one cake layer on top such that the baking paper is overhanging. The flat, underside of the cake layer should be facing the ceiling so that you get a flat cake top. Using a palette knife or large spoon, evenly spread a thin layer of frosting and then put another cake layer on top and repeat until all cake layers are used up. With the remaining frosting, cover the entire cake. To smoothen the edges, you’ll need bench scraper. It’s up to you if you want a more rustic, homemade-looking or very smooth and sharp-edged cake. It will taste delicious either way.
- Cool in the fridge until it is ready to serve. Dust with cocoa powder and edible glitter. (Optional). Carefully slide out baking paper before serving.