After my slightly experimental Lucozade loaf I thought it
would be good to try out the original recipe. Also my colleagues were
clamouring for a chocolate cake.
Recipe
I used this same recipe as last time but for this I also
made up the icing as well.
Method
For this cake I used a round springform tin. It was still
really scary when the mixture was so runny.
For the icing I melted the butter, cola and cocoa powder
together in a pan and brought it to the boil. I then whisked that together with
the icing sugar and poured it over the cake while it was still in the tin.
Results
Like the Lucozade loaf this recipe produced a very dense and
moist cake. The texture is ok but it was a bit uneven. I think in the cooling
of the cake more moisture “sinks” down to the bottom half. It was nicer warm.
The icing was really yummy; sweet and a little bit crunchy. Because the cake
shrunk a bit in the tin the icing got a bit messy on the edges.
You couldn’t really taste the cola in the cake but I don’t
think that was a bad thing, it gave the cake some sort of an “edge” to it. I
think the cola was more about changing the texture of the cake rather than the
flavour.
In all I like the cake; I’d maybe cook it a bit longer or
use butter rather than margarine if I made it in the future. I will definitely
be using the icing in the future.
Score: 7/10