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Double Chocolate Cola Cake
Melissa Hart

Double Chocolate Cola Cake

Cola makes this sheet cake springy and keeps the cocoa crumb damp for days. Pour the cooked frosting over the warm cake and it settles into a thin, fudgy shell with little ripples. This is not the place for diet soda; the sugar and syrup are doing structural work.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 15
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 tsp kosher salt
  • 1 cup cola soft drink
  • 1 cup unsalted butter divided
  • 1/2 cup unsweetened cocoa powder divided
  • 1/2 cup whole buttermilk
  • 2 large eggs
  • 1 tsp baking soda
  • 2 tsp vanilla extract divided
  • 6 tbsp whole milk
  • 4 cups powdered sugar
  • 1 cup chopped pecans

Method
 

  1. Heat the oven to 350°F and grease a 9-by-13-inch metal baking pan.
  2. Whisk the flour, granulated sugar and salt in a large bowl.
  3. Bring the cola, 1/2 cup butter and 1/4 cup cocoa to a boil in a saucepan, pour it over the flour mixture and whisk until smooth.
  4. Whisk in the buttermilk, eggs, baking soda and 1 tsp vanilla until the batter is even, then pour it into the pan.
  5. Bake until the center springs back and a tester has a few moist crumbs, 27 to 30 minutes.
  6. During the last 5 minutes, boil the remaining 1/2 cup butter, milk and 1/4 cup cocoa for 1 minute, then remove from the heat and whisk in the powdered sugar and remaining vanilla.
  7. Fold the pecans into the frosting, pour it over the hot cake and spread it to the corners before it sets.
  8. Cool for at least 45 minutes before cutting into squares.