Cola and chocolate? A bold combination! Combine both ingredients to achieve a sensational and unexpected flavor. Be sure to try it out!
Ingredients
- Brown sugar – 100 g
- Cocoa – 2 tbsp
- All-purpose flour – 200 g
- Baking powder – 0.5 tsp
- Baking soda – 0.5 tsp
- Salt – a pinch
- Vanilla – 3 g
Wet ingredients
- Cola – 500 ml
- Eggs – 2
- Butter – 10 g
- Heavy cream (30%) – 100 ml
Frosting
- Dark chocolate – 100 g
- Milk chocolate – 100 g
- Butter – 100 g
- Heavy cream (30%) – 100 ml
Additional
- Cocoa – 2 tbsp
- Butter – 15 g
- Pecan nuts – 60 g
Preparation
Heat the cola in a saucepan over low heat until it reduces to 200 ml of liquid. Set aside to cool. Combine dry ingredients in a bowl with half of the sugar. Split the vanilla pod lengthwise, scrape out the seeds, and add them to the bowl.
Beat egg whites with the remaining sugar until stiff peaks form. Add egg yolks and beat until smooth. Heat the heavy cream in a saucepan and melt the butter in it.
Alternate adding dry ingredients and creamed butter to the beaten eggs, vigorously stirring the mixture with a whisk. Gradually add cola. If the batter is very thick, use the entire 200 ml of liquid. Butter the pan and dust it lightly with cocoa. Pour the batter into the pan and bake for about 45 minutes at 180°C.
Bring the heavy cream to a boil in a saucepan and melt the chocolates in it, stirring continuously. Add softened butter and stir until completely melted. Once the cake has cooled, pour the frosting over the top and decorate with chopped pecans.
