Normally every year on my birthday either I or my mom make my favorite cake of all time, Best Red Velvet Cake. This year I opted to try a new recipe so I had something to bring into work as a birthday treat. I got ridiculously good reviews on this cake.
Colette (who’s tasted many of my desserts and has commissioned me to make cakes for her friends’ birthday) said without a doubt this is the best cake I’ve ever made. Cody said the cake gave him goose bumps when he bit into it … but could be improved by adding peanut butter. (He thinks peanut butter should be in everything.) Scott messaged me after he took the cake to his desk and said, “This cake is $%*#ing good!”
Are you looking for a new go-to chocolate cake? Look no further. This is your cake.
- 1 c. butter
- 3/4 c. mini-marshmallows
- 2 oz unsweetened chocolate, chopped
- 1 c. coca-cola (not diet)
- 2 1/3 c. flour
- 3/4 c. cocoa powder
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 c. sugar
- 1/2 c. vegetable oil
- 2 tsp. vanilla extract
- 4 large eggs
- 3/4 c. buttermilk
- Preheat oven to 325 degrees.
- To prepare cake, melt butter in saucepan. Add marshmallows, stir until melted. Add chocolate. Stir over low heat until melted. Add Coca-Cola. Set aside to cool for 10 minutes.
- Sift flour, cocoa powder, baking powder, baking soda and salt. Place sugar, oil and vanilla in a large mixing bowl. Beat with a mixer on medium speed. Add eggs one at a time, beating well after each addition. Add cooled chocolate mixture and beat on low until combined. Add half the flour mixture, then the buttermilk, then the remaining flour mixture. Scrape down the sides of the bowl after each addition.
- Scrape into two 8 or 9-inch cake pans. Bake 40 to 45 minutes until the cake springs back when touched lightly. Let cool. When cool, cut each cake layer in half horizontally to make four layers. Frost with Best Chocolate Frosting.
Out of sheer laziness I divided the cake batter into three square 8×8-inch pans. I didn’t feel like slicing the layers in half (I didn’t have the time to freeze the layers, a must when I’m slicing a cake layer in half) but I didn’t want just a two-layer cake. Boring! So I opted for three layers as opposed to four thinner or two thicker layers.
The directions for the cake neglect to say this, but I greased and floured the pans before using them. I would recommend greasing, then placing parchment paper on the bottom, then greasing again and then flouring. It was a bit difficult for me to remove the cake from the pans – I don’t believe I got an entire layer out of the pan fully in tact.
I cannot express how amazing this cake is – especially if you’re a chocolate lover. You have to trust me on this one. I mean I’ll tell you when I make a bum recipe. So you should believe me when I tell you I’ve found the perfect recipe!
Lastly, you cannot at all taste the coke in this cake. That it was even ingredient in the cake mystified both myself and many of my coworkers. We couldn’t figure out what the advantage of adding coke would be, but, regardless, we all loved it!