Coca Cola Fudge Cake

Recipe Image

Lisa Templeton – Denheath Desserts

Ingredients

  • 1 3/4 cup flour
  • 2 cups brown sugar
  • 3/4 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • dash salt
  • 2 eggs
  • 1/2 cup oil
  • 1 cup coca cola
  • 1 cup buttermilk (I actually use trim milk and it works)
  • 1 teaspoon vanilla extract

Method

Preheat oven to 180 C.
Sift all dry ingredients into mixing bowl
Add wet and beat on medium to high speed till combined. Make sure you line you tin with baking paper if the tin is spring form as this is a very wet mix.
Being such a wet mix its is a moist almost mud cake texture. In fact we used to wholesale it as mud cake.
Bake in 9 x 13 Inch cake tin at 180 C or until prong comes out clean.

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14 thoughts on “Coca Cola Fudge Cake

  1. Great cake, made it yesterday for a child’s birthday cake. Lovely texture and ever so easy to make. Made as per recipe using buttermilk and Phoenix Cola.

  2. The coca cola cake is a really yummy cake and easy to make. It looks much more dense than it is. I thought it would be really heavy when I cut into it, but it was nice. Not too rich, just yum. Thanks

  3. I found the cake by itself a bit bland. I thought it would have been quite sweet but that didn’t even come through. Very easy to follow recipe and cooked for about 42 minutes in a fan oven at 170. Made a chocolate butter cream icing to go between layers and on top, then drizzled with chocolate. Did all go :-)

  4. I tried the recipe, but thought it was “okay”. I followed the recipe exactly, and used a good quality cocoa. I also think the tin size is too big, as I used one slightly smaller, and still thought it was a touch too big.

  5. Fantastic recipe,have passed it on to many friends….I got mine from my daughter who used to hate cooking….now she passes the recipes on to me…
    Looking forward to trying more of your recipes now I am learning how to use the computer….Cheers

    • Spyder Girl, my apologies that I have not put a cooking time. I would suggest 30 to 40 minutes then test with skewer (But please note EVERY oven is different!!! So the time can be quite different depending on your oven .. keep a vigilant eye on cake from 30 minutes.
      This cake improves after a couple of days. If you eat it on the first day the flavours will not be quite as dense so put it away in an airtight container for a day or two.
      Plus although i published this with no icing it was not because it shouldn’t be iced! It is because this cake goes well with lots of different icing. Try it with a chocolate ganache, or chocolate truffle or buttercream.
      You can also Add chocolate chips and make in muffin tins for a great wee cupcake.
      Warm fuzzies Lisa

      • Awesome thank you. I use chocolate truffle to ice mine and I also put raspberry paste in as well. And it tastes devine.

  6. :o

    THIS IS MY RECIPE! That’s my “I actually use trim milk and it works”. From my blog from years ago.

    I’m all for sharing recipes, which is why I blogged in this in the first place. Years and years and years ago. But if you’re going to use my recipes then give me due credit thank you very much!!!

  7. I love this recipe. I make it into chocolate cupcakes it’s amazing I’ve been making them for 12 years with this recipe.