Double Fudge Coca Cola Chocolate Cake with Salted Peanut Brittle
Recipe GLPRed018a58cad4ba
A rich and decadent two-layer chocolate cake infused with Coca-Cola and dark cocoa, featuring a luxurious marshmallow frosting and topped with coarsely crushed salted peanut brittle. This showstopping dessert combines deep chocolate flavor with the subtle sweetness of cola and a delightful contrast of sweet and salty elements.
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Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/3 cups sugar
1/4 cup cocoa powder
1/2 cup unsalted butter, softened
2/3 cup buttermilk
2/3 cup Coca-Cola (regular, not diet)
1 egg, room temperature
2 egg yolks, room temperature
1 cup bittersweet chocolate chips, coarsely chopped
1/2 cup Hershey's Special Dark cocoa powder
1/3 cup light Karo corn syrup
3 3/4 cups powdered sugar
2 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup coarsely crushed salted peanut brittle
Directions
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, tapping out excess flour.
In the bowl of a stand mixer, combine the flour, baking soda, salt, sugar, and cocoa powder. Mix on low speed.
While mixing on low speed, gradually add the softened butter, buttermilk, and Coca-Cola to the dry ingredients.
Continue mixing for 2 minutes on low speed, stopping occasionally to scrape down the sides of the bowl with a spatula to ensure all ingredients are well incorporated.
Add the egg and egg yolks to the batter and beat on medium speed until fully combined and the mixture is smooth, about 1 minute.
Gently fold in the chopped bittersweet chocolate chips using a spatula or wooden spoon until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake at 350°F for 30 minutes, or until a cake tester inserted in the center comes out clean with no wet batter.
Remove the cakes from the oven. While still warm, lightly brush the tops of each cake with Coca-Cola using a pastry brush, making them moist but not soggy. Allow the cakes to cool completely in the pans on wire racks.
To prepare the frosting, combine the Hershey's Special Dark cocoa powder, light Karo corn syrup, and powdered sugar in a large saucepan. Place the saucepan over medium heat and stir constantly until the butter melts and the mixture comes to a boil.
Remove the frosting mixture from the heat. Using an electric mixer, whisk in the vanilla extract and beat until the frosting cools and thickens slightly, about 2-3 minutes.
Set up a double boiler by placing a heatproof bowl over a pot of rapidly boiling water, making sure the bowl does not touch the water. Transfer the frosting mixture to the double boiler bowl.
Add the egg whites and cream of tartar to the frosting in the double boiler. Using a handheld electric mixer, beat continuously while cooking over the rapidly boiling water for 5-7 minutes, until the mixture forms stiff peaks and reaches an internal temperature of 160°F.
Remove the bowl from the heat and continue beating the marshmallow frosting until it is thick enough to spread, about 2-3 minutes more.
Once the cakes are completely cooled, remove them from the pans. Place the first cake layer on a serving plate.
Spread a thick, generous layer of the marshmallow frosting on top of the first cake layer, then carefully place the second cake layer on top.
Frost the top and sides of the assembled cake with the remaining marshmallow frosting, using an offset spatula to create an even coating.
Sprinkle the coarsely crushed salted peanut brittle over the top of the frosted cake just before serving, distributing it evenly across the surface.
