Coca-Cola and Cocoa Cake

This Coca-Cola and cocoa cake started as a simple home recipe and earned its place at Mi Cocina entre Mundos. Coca-Cola adds moisture and a subtle caramel note alongside the cocoa. After tasting it, I decided to leave it unfrosted: the cake is already sweet enough, and this lets the cocoa flavor stand out.

Ingredients

• 150 g butter
• 150 g sugar
• 200 g Coca-Cola Original
• 4 eggs
• 25 g unsweetened cocoa powder
• 100 g cornstarch
• 200 g all-purpose flour
• 10 g baking powder
• 1 pinch of salt
• 1 tsp vanilla

Pan: 20 cm round pan, 6.5 cm high.

Blender method

1. Preheat the oven to 175 °C conventional heat.
2. Melt the butter and let it cool slightly.
3. Blend the butter, Coca-Cola, sugar and vanilla until combined.
4. Add the eggs and blend again.
5. Add cocoa, cornstarch, flour, baking powder and salt. Blend only until smooth; do not overmix.
6. Pour into the prepared pan and bake for about 42–50 minutes. Check the center with a skewer.
7. Rest for 10–15 minutes before removing from the pan, then cool completely on a wire rack.

Electric mixer option

Combine the butter, sugar, Coca-Cola and vanilla, then beat in the eggs. Finally, mix in the dry ingredients on low speed just until the flour disappears.

Thermomix® option

1. Add the butter to the mixing bowl: 3 min / 60 °C / speed 2.
2. Add Coca-Cola, sugar and vanilla: 20 sec / speed 4.
3. Add the eggs: 30 sec / speed 4.
4. Add cocoa, cornstarch, flour, baking powder and salt: 20 sec / speed 4. If needed, scrape down the sides and mix for another 10 sec / speed 4.
5. Bake in the same pan following the instructions above.

Serving

I serve it without frosting. The cracks that naturally develop during baking are part of its homemade character and reveal the dark cocoa interior.

What I learned making this recipe

Not every cake needs frosting. Keeping the extra sweetness out allows the cocoa and the drink’s subtle caramel note to take center stage.