Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons espresso powder
- 1 teaspoon ground allspice
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- 1 ½ cups Coca Cola soda (do not use diet)
- ⅓ cup vegetable oil
- 1 tablespoon vanilla essence (extract or paste)
Ganache Frosting Ingredients
- 1 ¾ cups heavy whipping cream
- 1 cup packed dark brown sugar
- 10 ounces unsweetened chocolate, finely chopped
- 8 tablespoons unsalted butter, cubed
- 1 teaspoon espresso powder
- ½ teaspoon fine sea salt
Optional Garnish
- Shaved chocolate
Instructions
- Prepare Oven and Pan: Position a rack in the middle of the oven and preheat it to 350°F (175°C). Spray a half sheet pan with nonstick spray and line it with parchment paper for easy removal. Set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together flour, granulated sugar, dark brown sugar, cocoa powder, baking soda, kosher salt, espresso powder, and ground allspice until thoroughly combined.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and add eggs, buttermilk, Coca Cola, vegetable oil, and vanilla essence. Whisk until the batter is smooth and runny, ensuring all ingredients are fully incorporated.
- Pour and Bake: Pour the batter into the prepared sheet pan. Gently tap the pan on the counter to release air bubbles and even out the batter. Bake for 18-22 minutes, rotating the pan halfway through for even baking, or until a toothpick inserted comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting.
- Prepare Ganache Mixture: In a medium saucepan over medium heat, combine heavy cream and dark brown sugar. Whisk gently and bring to a simmer until the mixture just begins to boil, then remove from heat.
- Melt Chocolate: Add chopped unsweetened chocolate to the hot cream mixture and let it sit for 1-2 minutes to soften. Stir with a rubber spatula until smooth and fully melted.
- Add Butter and Flavor: Stir in unsalted butter cubes, espresso powder, and fine sea salt until the butter is melted and the ganache is smooth and homogeneous.
- Chill Ganache: Refrigerate the ganache for 1 to 1½ hours, or until it becomes chilled but still spreadable. If refrigerated longer, let it sit at room temperature for about 1 hour to soften before frosting.
- Frost the Cake: Stir the ganache to regain spreadability, then use an offset spatula or rubber spatula to frost the cooled cake. Create decorative swoops with the back of a spoon if desired.
- Garnish and Serve: Optionally, garnish the frosted cake with shaved chocolate. Slice into wedges and serve immediately. Enjoy the rich, fudgy Southern chocolate cake with a unique Coca Cola twist!
Notes
- Make sure to use regular Coca Cola, not diet, to achieve the authentic flavor and moisture.
- Allow the cake to cool completely before frosting to prevent the ganache from melting.
- If the ganache becomes too hard after refrigeration, let it sit at room temperature to soften before spreading.
- The espresso powder enhances the chocolate flavor but does not make the cake taste like coffee—do not omit unless desired.
- This recipe is best served the day it is frosted but can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
