Coca-Cola Cake Is the Retro Dessert of My Dreams
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In the late 1800s, in the United States in the United States began to explode flavored carbonated drinks, and since then home cooks have discovered creative use in the kitchen. You can open a jar and enjoy everyone, from Dr. Pepper, elongated pork up to 7UP cake and much more.
But the undeniable hero of American carbonated sodovs should be Coca-Cola, and one of the most iconic uses is in Coca-Cola cake. Since Coca-Cola is based in Atlanta, Georgia, it makes sense that the cake has become a real southern classic. It is also a favorite dessert at Cracker Barrel – strong since it first appeared on the menu in the 1990s!
What does Coca-Cola cake do so cunning? This is a wet and delicate chocolate cake with rich cocoa aromas crowned with thin chocolate icing. The cola supplements and deepens the chocolate taste, and the carbonization in soda acts as fermentation in the cake. Brilliant, cracked glaze, also flavored with another blow to Kolya, is the perfect contrast with a dirty, wet interior.
COCA-COLA Tips for Creating this Coca-Cola cake
- Be sure to use a natural cocoa powder (for example, chrysha or similar) in this recipe, not the Dutch process. Natural cocoa is more acidic than Dutch, and it is necessary to respond with baking soda to create optimal growth.
- You can use a flavored stake in this recipe, if you want! Cherry Cola or Vanilla Cola would be amazing here.
- Serve with vanilla ice cream or a spoon of whipped cream for additional decadent treats.
Just recipes / photos of Robbie Lausano / Food style from Chelsea Zimmer / Style Spees Fibi Hauser
Do not use the Dutch cocoa powder in this recipe. For response, the acidity of natural cocoa is required.
Welded regime
(Keep wakeful)
For cake
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Not inherent Cooking
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1 (12–ounce) Maybe Coca-Cola (or other non -alcoholic drink with the taste of Cola)
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2 sticks (8 ounces) Unsolved oil
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1/2 cup (46clay) Ugular natural cocoa -Poles
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2 1/4 Cups (276clay) Universal flour
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1 3/4 Cups (350clay) granular sugar
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1 1/2 Tea spoons baking soda
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3/4 teaspoon Kosher salt
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3/4 cup sour creamat room temperature
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2 big eggsat room temperature
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1 teaspoon vanilla extract
For glazing
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1 (12–ounce) Maybe Coca-Cola (or other non -alcoholic drink with the taste of Cola)
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1 stick (4 ounces) Unsolved oilCube
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1/4 cup Uathural natural cocoa -gang
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4 Cups (463clay) Sugar powder
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1/4 teaspoon Kosher salt
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Heat the oven to 350 ° F.
Spray the 9×13-inch form for baking using non-vigilant spray and set aside.
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Claim and cocoa:
To make a cake in the middle pan, mix the stake, oil and cocoa. Bring to a boil over medium heat and cook, often stirring to make sure that it will not boil until the oil is melted, and the ingredients are well concentrated, about 7 minutes. Remove the pan from the heat and let cool for 5 minutes.
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Make the dough:
In a large heat -resistant bowl, beat flour, sugar, baking soda and salt. Pour a mixture of warm cola into flour and beat until dry stripes remain. Beat sour cream, eggs and vanilla until it is mixed.
Just recipes / photos of Robbie Lausano / Food style from Chelsea Zimmer / Style Spees Fibi Hauser
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Bake:
Transfer the liquid dough into a prepared baking sheet, distributing it into an even layer. Bake until the edges of the cake begin to build on the sides of the pots, and the toothpick inserted into the center comes out with several moist crumbs attached from 28 to 30 minutes.
Remove from the oven and let it cool at a baking sheet during the preparation of the glaze.
Just recipes / photos of Robbie Lausano / Food style from Chelsea Zimmer / Style Spees Fibi Hauser
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Meanwhile, make the glaze:
To make the glaze, in a large pan, bring the stake to a boil over medium heat. Cook, untouched until the cola decreases to 1/3 of the cup, about 15 minutes.
Add oil and cocoa to a reduced stake and continue to cook, constantly whipping until the oil melts, and the cocoa is carefully combined, about 30 seconds. Add sugar and salt and beat until smooth.
Just recipes / photos of Robbie Lausano / Food style from Chelsea Zimmer / Style Spees Fibi Hauser
Just recipes / photos of Robbie Lausano / Food style from Chelsea Zimmer / Style Spees Fibi Hauser
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The top and serve:
Pour the glaze on a warm pie immediately, pushing it into a uniform layer. Let the frozen pie rest until cooling to room temperature, and the icing is completely installed, about 1 1/2 hours. Cut and serve.
Tip
The spread of glaze to a hot cake may seem unusual, but heat allows it to easily spread over the surface of the cake and gives the glaze a brilliant shine.
Keep the remains in a sealed container at room temperature up to 3 days.
Do you like the recipe? Leave us the stars and comment below!
Just recipes / photos of Robbie Lausano / Food style from Chelsea Zimmer / Style Spees Fibi Hauser
| Facts of nutrition (for a portion) | |
|---|---|
| 640 | Calories |
| 27g | Thick |
| 96G | Carbohydrates |
| 5G | Protein |
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| Facts of nutrition | |
|---|---|
| Portations: 12 | |
| The amount per portion | |
| Calories | 640 |
| % Daily value* | |
| 27g | 35% |
| Saturated fat 16 g | 80% |
| 100 mg | 33% |
| 285 mg | 12% |
| 96G | 35% |
| Dietary fiber 2G | 6% |
| Total sugar 74 g | |
| 5G | |
| Vitamin C 0 mg | 1% |
| Calcium 31 mg | 2% |
| Iron 3 mg | 18% |
| Potassium 66 mg | 1% |
| * % Daily Daily (DV) tells you how many nutrients in a food portion contribute to a daily diet. 2000 calories per day are used for general nutrition recommendations. | |
Power information is calculated using the ingredient database and should be considered as an assessment. In cases where multiple alternatives of the ingredients are given, the first listed is calculated for power. Garries and additional ingredients are not included.