Just a side note-since the icing takes so long to cool, you probably want to make it first.
chocolate cola cake
Courtesy of Sky High
1 1/2 ounces unsweetened chocolate, chopped coarsely
2/3 cup buttermilk
3 eggs
1 3/4 cups plus 2 Tbsp vegetable oil
1 1/2 tsp vanilla extract
2 cups sugar
2 3/4 cup cake flour
1/2 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1/4 tsp ground cinnamon
2/3 cup Dr Pepper
Pinch of kosher salt
1. Preheat oven to 350 degrees F. Butter three 9 inch round cake pans or use cooking spray if you prefer. Line the bottom of each pan with a piece of parchment paper (this will make things so much easier).
2. Combine the chocolate and buttermilk in a double broiler. Heat, stirring often, until the chocolate melts. This takes 5-7 minutes usually. Remove from heat and whisk until smooth. Note: Do not let the buttermilk come to a near boil because you do not want it to curdle!
3. In a large mixing bowl, whisk eggs and then beat in the oil and vanilla. Gradually whisk in the sugar until well blended. Stir in the melted chocolate mixture and whisk until smooth and completely combined.
4. In another bowl, sift together flour, cocoa powder, baking soda, and cinnamon. In 2 to 3 alternating additions, add the dry ingredients and cola to the chocolate mixture. Remember to beat well in between each addition.
5. Divide the batter among the three cake pans and bake for approximately 35 minutes or until a cake tester inserted in the middle comes out clean. Let the cakes cool in the pan for about 10 minutes before you let them cool on a wire rack for at least an hour. Now, you can work on the icing if you haven't made it yet.
toasted coconut -pecan frosting
1 cup sweetened flaked coconut (plus more for the top if you want)
1 cup chopped pecans (about 4 ounces)
2-14 ounce can of sweetened condensed milk
1. Preheat the oven to 350 degrees F. On two large baking sheet, spread out your coconut and pecans to toast for about 5 to 7 minutes. Turn your coconut once or twice; it is done when it is lightly browned and your nuts will be fragrant. Transfer to a dish to let cool and do not turn your oven off.
2. Pour the condensed milk into a heatproof glass baking dish and cover tightly with foil. Set this in a roasting pan or any baking dish that is large enough for the smaller one to fit in. Fill the larger dish with enough hot water to reach about halfway up the side of the smaller baking dish.
3. Bake for 2 hours, stirring once or twice, until the milk turns a light caramel color. When you check your milk, make sure you are careful because there could be lots of steam! The same goes for when you take it out of the oven and remove the foil.
4. Transfer the caramelized milk to a bowl and whisk until smooth. Stir in the toasted coconut and toasted pecans. Let this cool slightly at room temperature. Then, cover with plastic wrap (the Press and Seal kind works great here). Refrigerate until cool but not set (about 1 to 1 1/2 hours).
Finally, if you are still with me, it is time to assemble the cake. Place one of your cakes (flat side up) on a plate or cake stand. Put about 3/4 cup of the icing on top and spread it out. Then, add your next layer and icing, and then the top layer. Spread the remaining icing on the top and allow the icing to drip down the sides. This is the amazing part of this cake. It practically decorates itself, and you do not have to stress about getting your cakes level and icing smooth.
This is the hard part...you must refrigerate the cake for 1 hour uncovered so the frosting sets. Do not sneak any...you have waited this long! Once its set, cover it until ready to serve. This keeps the moisture in and prevents the icing from getting a crust on the outside.
And, share your cake with lots of people...unless you are planning on getting a new wardrobe.
enjoy.
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