Chocolate Cake
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
48
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Cola (flat)2 cups
All-Purpose Flour1.5 tsps
Baking Soda1 cup
Sugar3 large
Egg1 cup
Buttermilk3 cup
Vegetable Oil2 tsps
Pure Vanilla Extract4 large
Egg WhiteDirections:
1
For the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F
2
Butter and line the bottom of 9- by 13-inch cake pan with parchment paper, overlapping on two sides to create flaps
3
Put the chopped chocolate in a bowl
4
Heat the cola just to a simmer over low heat and pour over the chocolate
5
Let stand for 5 minutes; stir until smooth
6
Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl
7
Beat the sugar and eggs in a separate bowl with an electric mixer on medium speed until slightly thickened and pale, about 3 minutes
8
Gradually add the buttermilk, oil, vanilla and melted chocolate to the eggs
9
Beat on low until combined, but not aerated
10
Add the flour mixture and continue to beat until just combined
11
Stir lightly with a rubber spatula to remove any pockets of flour
12
Pour the batter into the prepared pan and bake until the cake springs back lightly when touched and a tester inserted in the center comes out clean, about 40 minutes
13
Cool the cake completely in the pan on a rack
14
Run a knife around edge of the pan and invert the cake onto the rack
15
Carefully remove the parchment paper and cool completely
16
(The cake may be made in advance, tightly wrapped and kept at room temperature for up to 2 days
17
) For the icing: Bring a few inches of water to a boil in a saucepan that can hold a standing mixer's bowl above the water
18
Whisk together the sugar, lemon juice, salt and egg whites in the bowl by hand
19
Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, 1 to 2 minutes
20
Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost hold a stiff peak and are fully cooled, about 10 minutes
21
Beat in the butter, a little at a time, until the icing is smooth and spreadable
22
(If the icing separates, just keep beating and it will come back together
23
) Frost the cake
24
Serve or set aside at room temperature for up to 2 hours before serving, refrigerating if needed
25
(If cake is refrigerated, bring to room temperature 1 hour before serving)