This is a recipe I found by chance while I was looking for something else, and I had to make it straight away, even though it's hot here at the moment, and not really a good time to have the oven on!
I halved the original recipe to one I can fit in my 20 x 20 cm Pyrex dish, because it isn't anyone's birthday and I didn't think we needed to eat a whole cake between us. (OK so it's Australia Day, but that's not really enough of an excuse for us, as we don't really commemorate it in our house!)
Put flour, bicarb, sugar and cocoa in a bowl and combine. Beat an egg lightly, and add vanilla extract.
In a small pan, melt the butter gently, then add cola and milk. Turn off heat. Add egg and the butter mixture to the dry ingredients and mix in quickly and lightly.
Pour mixture into a cake pan - mine was a 20 x 20 cm Pyrex dish lined with a strip of baking paper. Cook at 180 C for 30 minutes or so until a skewer comes out clean.
Cool in pan for 10 mins before removing to a cooling rack. My cake was quite delicate so needed to be handled carefully.
The icing was made by melting butter then stirring in cocoa and cola. Pour the mixture into some icing sugar and beat together until smooth.
Pour onto cake and spread over the top. There was enough to cover the top of the cake and for some to dribble down the sides a little.
Cut into slices and watch it be demolished extremely quickly.
This was a very light, moist cake, with an interesting taste - the cola gave it a subtle flavour that was different to other chocolate cakes - it's hard to describe, so maybe you should make it yourself and see!
125 g self-raising flour
pinch of bicarb
2 tbsp cocoa powder
150 ml caster sugar
1 egg, beaten
1/2 tsp vanilla extract
125 g butter
100 ml cola
2 tbsp milk
100 g icing sugar
50 g butter
1 tbsp cola
1 tbsp cocoa powder
The Lansdowne Hotel, Chippendale
3 hours ago