If I transcribe any more recipes from this cookbook - Chocolate Chocolate, by Lisa Yockelson - someone is going to sue me. So this is IT! Got it?!
COCA COLA CAKE
1/2 C buttermilk
1 tsp baking soda
1/2 pound unsalted butter cut into large chunks (I always use salted)
1 C Coke
1/4 C unsweetened alkalized cocoa powder
2 C flour
2 C superfine sugar (I used 1 C regular and 1 C superfine after I remembered I actually HAD superfine)
1/2 tsp salt
2 large eggs
2 tsp vanilla
Preheat oven to 400 degrees. Spray a 13x9 inch pan with that cooking spray stuff.
Whisk buttermilk and baking soda together in a small bowl. In a few minutes the buttermilk will start to swell. (Mine didn't. I think because my baking soda says June 2008 on the box. OOPS.)
Place the butter, Coke and cocoa powder in a large saucepan over moderately high heat and bring to a boil.
In the meantime sift (HA) the flour with the sugar and salt into your cherry red KitchenAid mixer with the whisk. (I don't get why the whisk. I used it. It was annoying.) Pour the hot Coke mixture into the bowl and mix on moderately low speed until thoroughly combined, about 2 to 3 minutes. Blend in the eggs, vanilla, and buttermilk/baking soda. Mix well. Batter will be thin. Pour into prepared pan. Bake for 20 minutes or until a toothpick comes out clean. Let stand in the pan on a cooling rack for five minutes.
BUT BEFORE IT COOLS, make your frosting! MMM! Best part!
3 and 3/4 C plus 2 T (what?) powdered sugar, sifted (HA)
Large pinch of salt
1 stick unsalted butter, melted and cooled to tepid
2 oz unsweetened chocolate, melted and cooled to tepid
1 1/4 tsp vanilla
6 T room temperature Coke
Whisk butter and chocolate until smooth (I just melted them together.) Blend in vanilla. Pour chocolate over powdered sugar, add Coke and beat until combined and smooth. USE IMMEDIATELY.
No joke people, and this is my favorite part of the cake, where the frosting and cake sort of MELD TOGETHER. CHOCOLATE SWOON. So carefully place dollops of frosting on the hot cake, smooth it over. It will melt down - you want it to do this - and it will set as it cools.
The book says to let it cool for 3 to 4 hours and then you can sprinkle the top with cocoa powder and pipe rosettes with yet another kind of frosting onto individual squares. YEAH RIGHT. I will just tell you that it tastes awfully yummy cut into giant chunks, stored in the freezer and eaten straight out of the plastic container. CLASSY!
Also, apologies to Holly who I will hopefully get to see this weekend, for throwing the cake out before she arrived and not making another. It was that or develop diabetes, Holly! I'm sorry!