Sunday, February 5, 2012

Mark Had Coca-Cola Cake!

I'm sorry I haven't posted anything in a while.  On Mark's birthday I ended up with a bad back and we just lazed around and went to the movies, twice! We went to see the new underworld movie and the girl with the dragon tattoo for the second time.  If you haven't seen it, go now!  Other than that, I've just been tying up wedding plans and been busy with school. I have been eating, just not writing about it!
Marks birthday breakfast!
Back to the cake - I know coca-cola cake sounds weird.  It is a rich, extremely moist chocolate cake that has a hint of coca-cola.  The glaze also has a bit of coca-cola. Trust me, once you eat this, you will not find it weird at all. I promise.

For Nigella Lawson's Coca-Cola Cake you will need:
(this recipe is done by weight, so make sure you take out your scale, or find a converter website!)

200g flour
250g sugar
1/2 tsp baking soda
1/4 tsp salt
1 lg egg
125 ml butter milk, or regular milk with tbsp yogurt
1 tsp vanilla
125g butter
2 tbsp cocoa
175ml coca-cola



Line a 9in spring form pan with foil to prevent leaking, and coat with butter and flour it.
Preheat oven to 180C. Place a cookie sheet in the oven to heat up while oven preheats.
In a large bowl, combine flour, sugar, baking soda, and salt.
In a large measuring cup, beat eggs, add buttermilk, and vanilla.
In a small pot, melt butter, add cocoa, and coca-cola and heat through on low heat.
Pour warm coca-cola mixture into the dry and stir with a wooden spoon.
Add the milky mixture and stir until well blended together.

Place your springform on the heated cookie sheet and pour in batter.
Bake 40-45 minutes.
Let stand for 15 minutes before unmoulding from tin.
Make sure you put paper towel or newspaper under the wire rack and then place the cake over.
You glaze the cake while it's still warm.

Now for the glaze-
225g icing sugar
2 tbsp butter
3 tbsp coca-cola
1 tbsp cocoa powder
1/2 tsp vanilla

Sift the icing sugar.
Combine butter, coca-cola, and cocoa in saucepan.
Melt butter and warm over low heat.
Remove from heat, add vanilla and spoon in sifted icing sugar, whisking constantly until smooth.
You want the consistency to be runny, but spreadable.
Pour over the cake, a little at a time to make sure everything gets covered equally.
Let cook completely before transferring to the serving plate.
Enjoy!

I hope everyone enjoyed the recipe!
Mark and I are making boeuf bourguignon for valentines day so stay tuned for that!
 
 
Until next time,
Jacqueline

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