James Martin’s chocolate cake recipe has a secret ingredient that makes it incredibly moist and impossible to have just one slice – as long as you’re willing to share it with the family
Chocoholics are in for a treat as James Martin shares his luscious chocolate cake recipe, with a secret ingredient that keeps it unbelievably moist. The celebrity chef, renowned for his decadent desserts, spilled the beans on BBC, claiming: “Adding cola to this chocolate cake makes it incredibly moist and impossible to stop at one slice!”
This unique twist not only calls for the fizzy drink to be included in the batter but also in the frosting, ensuring that the distinctive taste permeates every bite.
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Whip up James Martin’s tempting chocolate cake
Ingredients:
– 250g self-raising flour
– 300g golden caster sugar
– 3 heaped tbsp cocoa powder
– A generous pinch of bicarbonate of soda
– 250g butter
– 250ml cola
– 125ml milk
– 2 beaten eggs
– 1 tsp vanilla extract
For the topping:
– 100g butter
– 2 tbsp cola
– 2 tbsp cocoa
– 200g icing sugar
To serve:
– Your favourite caramel chocolate bar (king size)
– A drizzle of double cream
– 2 tbsp mini marshmallows (optional)
Method:
Preheat your oven to 180C/350F/Gas Mark 4, grab a large mixing bowl and sift the flour, golden caster sugar, and cocoa powder together.
Throw in a dash of bicarbonate of soda and give it a good mix until fully integrated, reports the Express. Pop a saucepan on medium heat, melt your butter and add the signature cola, stir gently. Now, pour the wet mix into your dry ingredients, adding the milk, well-beaten eggs, and a splash of vanilla essence into the concoction.
Gently but thoroughly mix the contents of the bowl and then pour into a buttered, loose-based cake tin (24cm/91⁄2 in diameter).
Bake for roughly 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Take the baked cake out of the oven and let it cool for about 15 minutes.
In the meantime, prepare the topping. Put the butter, cola drink and cocoa into a pan and melt slowly. Bring the mixture to a boil. Pour the icing sugar into a large mixing bowl and then pour the hot mixture over it.
Beat until it’s smooth and pour over the cake while it’s still warm. Let the cake cool in the tin. Serve with the sauce, made by gently melting the chocolate bar in a pan with a splash of cream (you might want to add a bit of warm water to get a pouring consistency), then stir in the marshmallows if using.
