Chocolate cherry cola cake
Bake this crowd-pleaser made with cola, then decorate with rainbow sprinkles, cocktail cherries and cola bottle sweets for a nostalgic treat
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Prep:25 mins
Cook:30 mins
plus cooling - Easy
Nutrition per serving
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kcal 251
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fat 12g
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saturates 3g
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carbs 32g
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sugars 0g
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fibre 1g
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protein 4g
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salt 0.35g
Ingredients
- 200ml vegetable oil , plus extra for the tin
- 275g plain flour
- 100g cocoa powder
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- 250g golden caster sugar
- 150ml natural yogurt
- 250ml cherry or plain cola
- 3 eggs
- 50g butter
- 250g icing sugar
- 2-3 tbsp milk
- few drops of pink food colouring
- rainbow sprinkles , cocktail cherries and cola bottle sweets (optional)
Method
Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 34 x 25cm roasting or cake tin (at least 2½cm deep) and line with baking parchment. Combine the flour, cocoa, baking powder, bicarb, sugar and a good pinch of salt in a large bowl. Break up any lumps of sugar by rubbing between your fingers, shaking the bowl to bring them to the surface.
Whisk the oil, yogurt, cola and eggs together in a jug, then pour the wet ingredients into the dry. Stir well, ensuring no pockets of flour remain, then pour into the tin and bake for 30 mins until a skewer inserted into the centre comes out clean. If any wet mixture clings to the skewer, bake for 5 mins more. Cool in the tin for at least 20 mins.
For the icing, melt the butter in a pan over a low heat. Remove from the heat and stir in the sugar, milk and food colouring. Spread the icing over the cake, then decorate with the sprinkles, cherries and sweets, if using. Leave to set, then cut into squares. Will keep in an airtight container for up to five days.