Cocoa Cola Cafe Coca-Cola Cake With Buttercream Frosting
Baking spray with flour
3/4 cup (1 1/2 sticks) butter
1/4 cup unsweetened cocoa powder, sifted
3/4 cup plus 2 tablespoons Coca-Cola
1 2/3 cups all-purpose flour
1 2/3 cups granulated sugar
1/2 cup buttermilk
1 teaspoon baking soda
2 large eggs
1 teaspoon vanilla extract
Chocolate Buttercream Frosting (recipe follows)
For Chocolate Buttercream Frosting:
Makes enough for one 9-by-13-inch cake
3 large pasteurized egg whites
2/3 cup granulated sugar
1 3/8 cups (2 3/4 sticks) butter, preferably unsalted, softened
2 ounces bittersweet chocolate, melted and cooled
Preheat oven to 325 degrees.
Spray a 9-by-13-inch baking pan with baking spray and set aside. In a large saucepan, melt butter over medium heat. Add the cocoa powder and Coca-Cola and bring to a boil. Boil for 1 minute and remove from heat. In a medium bowl, sift together the flour and sugar. Stir this mixture into the saucepan.
In another mixing bowl, whisk together the buttermilk, baking soda, eggs and vanilla. Whisk this mixture into the saucepan until well combined. Pour the batter into the prepared pan and place in the oven. Bake 35 to 40 minutes or until a tester inserted in the middle of the cake comes out clean. Cool in the pan for 15 minutes, then remove to a wire rack to finish cooling. Frost with Chocolate Buttercream
Frosting. Per serving (without frosting): 212 calories, 3 grams protein, 10
grams fat (percent calories from fat, 41), 30 grams carbohydrates, 50
milligrams cholesterol, 183 milligrams sodium, 1 gram fiber.
For Chocolate Buttercream Frosting: In a small saucepan over medium heat,
combine egg whites and sugar. Cook, stirring constantly, until mixture
reaches 140 degrees.
Transfer to the large bowl of an electric mixer and beat at high speed until stiff peaks are formed. Slowly begin adding the softened butter, in tablespoon-size pieces, continuing to beat at high speed. The mixture will become loose and seem to have separated, but continue beating until it becomes fluffy. Add the melted chocolate and beat until well combined. Spread on top and sides of a 9-by-13-inch cake.
Notes: Safety experts advise heating egg dishes to at least 160 degrees to
make certain they are safe to eat. Since the Chocolate Buttercream Frosting
recipe heats them to only 140 degrees, we recommend using pasteurized eggs, available at most larger supermarkets. Our tester did and liked the results.