James Martin​ Chocolate Cola Cake

This James Martin Chocolate Cola Cake is wonderfully rich, deeply chocolatey, and incredibly moist thanks to the addition of cola in the batter. The fizzy drink enhances the cocoa flavour and creates a soft, tender crumb with a glossy chocolate topping that melts into every bite. It is an easy, fuss-free bake that looks impressive but comes together without complicated steps. From start to finish, it takes around 1 hour and 20 minutes, making it perfect for weekend baking or special occasions.

Ingredients

For the Cake

• 250ml cola
• 200g unsalted butter
• 2 tbsp cocoa powder
• 250g plain flour
• 1 tsp bicarbonate of soda
• 250g caster sugar
• 2 large eggs
• 120ml buttermilk
• 1 tsp vanilla extract
• Butter, for greasing
• Baking parchment

For the Chocolate Topping

• 100g unsalted butter
• 2 tbsp cocoa powder
• 3 tbsp cola
• 200g icing sugar, sifted

How to Make James Martin​ Chocolate Cola Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23cm round cake tin with baking parchment and place a shelf in the centre of the oven.
• Heat the cola mixture: Pour the cola into a saucepan with the butter and cocoa powder. Warm gently over medium heat until the butter has melted, stirring until smooth. Remove from the heat and allow to cool slightly.
• Mix the dry ingredients: In a large bowl, sift together the plain flour and bicarbonate of soda. Stir in the caster sugar.
• Combine the wet ingredients: In a separate bowl, beat the eggs with the buttermilk and vanilla extract until well blended.
• Make the batter: Pour the cooled cola mixture into the flour mixture and stir until combined. Add the egg mixture and mix gently until you have a smooth, glossy batter.
• Bake the cake: Pour the batter into the prepared tin and level the surface. Bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean.
• Cool the cake: Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
• Prepare the topping: Melt the butter in a saucepan with the cocoa powder and cola. Remove from the heat and gradually stir in the sifted icing sugar until smooth and glossy.
• Finish and assemble: Pour the warm chocolate topping over the cooled cake, spreading gently to the edges. Leave to set before slicing and serving.

Tips for the Best Chocolate Cola Cake

Why is my cake dry?

Overbaking is the most common cause. Check the cake a few minutes before the end of the baking time and remove it as soon as a skewer comes out clean.

Can I taste the cola in the cake?

The cola enhances the chocolate flavour rather than overpowering it. It adds sweetness and moisture without a strong fizzy drink taste.

How do I get a smooth topping?

Sift the icing sugar carefully and stir while the butter mixture is still warm. This ensures a glossy, lump-free finish.

Can I make this in advance?

Yes, the cake actually tastes better the next day as the flavours develop and the topping settles beautifully.

Serving Suggestions

• Serve with softly whipped cream.
• Add fresh berries for a light contrast.
• Enjoy slightly warmed with vanilla ice cream.
• Dust lightly with extra cocoa powder for a rich finish.

Storage

At Room Temperature

Store in an airtight container for up to 3 days. Keep in a cool, dry place.

In the Refrigerator

Refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze the unfrosted cake for up to 3 months. Wrap tightly in cling film and foil. Thaw fully before adding the topping.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 58g
• Protein: 5g
• Fat: 19g
• Saturated Fat: 11g
• Sodium: 320mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Chocolate Cola Cake

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich and moist chocolate cola cake with a glossy cocoa topping. A simple yet indulgent bake perfect for celebrations or weekend treats.

Ingredients

• 250ml cola

• 200g unsalted butter

• 2 tbsp cocoa powder

• 250g plain flour

• 1 tsp bicarbonate of soda

• 250g caster sugar

• 2 large eggs

• 120ml buttermilk

• 1 tsp vanilla extract

• 100g unsalted butter

• 2 tbsp cocoa powder

• 3 tbsp cola

• 200g icing sugar, sifted

• Butter for greasing

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line a 23cm round cake tin.
• Heat cola, butter and cocoa powder in a saucepan until melted and smooth.
• Mix flour, bicarbonate of soda and sugar in a bowl.
• Beat eggs with buttermilk and vanilla extract.
• Combine everything into a smooth batter and pour into tin.
• Bake for 40 to 45 minutes until a skewer comes out clean.
• Cool completely on a wire rack.
• Prepare topping by melting butter with cocoa and cola, then stir in icing sugar.
• Spread topping over cooled cake and allow to set before slicing.

Notes

• Do not overmix the batter once combined.
• Allow the topping to cool slightly before spreading.
• The cake keeps beautifully and tastes even better the next day.