I discovered this fabulous cake book...Sky High Irresistible Triple-Layer Cakes by Alisa Huntsman and Peter Wynne - who must truly be Cake Gods. This book has beautiful pictures, easy to follow instructions and best of all, the cakes are as great tasting as they look. After pawing over and over this book, drooling over it would be more precise, I decided to make the Sweet Potato Cake. I needed to bake a cake for a little gathering...and being Autumn and all I decided this would be the perfect cake...but then my friend said her son would be there and it was his birthday...and really, who wants to eat vegetables on their birthday? Even if they're in a cake?! No one...so I scrapped that idea, turned a few pages and hit upon this Cola Cake.
Cake made with cola is nothing new - it's really a Southern thing. The mister swears that he used to eat cold cereal with cola...whatever...like they HAD cold cereal when he was a kid! Speaking of the mister, here's an update for you...remember how I told you how the mister came home early from work and then stayed home the next day - said he was feeling puny? Well, he was not physically sick - as I suspected - but he was...and I know this will come as a surprise to you as much as it did to me...he was heart sick! (Yes, shocking isn't it! Not only does he have a heart but it appears to be working as well! It's true mother!) The mister was upset, depressed, worrified over the need to lay off some people at the office...not something he wanted to do and he was agonizing over it. He didn't have a choice though - and bless his little heart - he was trying to figure out a way to keep them on the payroll but the economy has caused our ever-swirling-down-the-drain-eddy to swirl faster and faster. So the mister was heart sick and he did what he had to do...but not to worry, he's over it...in spades.
The cake batter was wonderful - and the frosting, well, heavenly...but I have to admit that I did not taste the finished cake...I delivered it to my friend's home and planned to return at the appointed hour for cake and frivolity but alas, I found myself a bit out of sorts and missed the party entirely! But I have it on good authority that this cake was fabulous - even the fashionista said so and she's a tough critic - if she's going to take a chance on stretching her size 2 jeans then it's going to be good or she doesn't eat it...and eat it she did.
Chocolate Cola Cake With Toasted Coconut-Pecan Frosting - Adapted From Sky High Irresistible Triple-Layer Cakes by Alisa Huntsman and Peter Wynne
Makes a 9-inch triple-layer cake; serves 16 to 20 (Read the frosting recipe first - it takes two hours plus cooling time to make - but it's worth it!)
1 1/2 oz. unsweetened chocolate, coarsely chopped
2/3 cup buttermilk
3 eggs
1 3/4 cups plus 2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
2 cups sugar
2 3/4 cups cake flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon gound cinnamon
2/3 cup cherry cola or Dr. Pepper
Toasted Coconut-Pecan Frosting (recipe follows)
Preheat the oven to 350 degrees. Butter three 9-inch round cake pans or coat with vegetable cooking spray. Line the bottom of each with a round of parchment or waxed paper and grease the paper. Combine the chocolate and buttermilk in a double boiler or a metal bowl set over a pan of simmering water. Heat, sitrring often, until the chocolate melts, about 7 minutes; do not let the butermilk come near a boil or it will curdle. Remove from the heat and whisk until smooth.
In a large mixing bowl, whisk the eggs lightly. 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 homogenized. Sift together the flour, cocoa powder, baking soda, and cinnamon. Set these dry ingredients aside. In 2 or 3 alternating additions, add the dry ingredients and cola to the chocolate mixture, beating well between additions. Divide the batter among the 3 prepared cake pans. Bake for approximately 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let the layers cool in their pans for 10 minutes. tThen thurn out onto wire racks to cool completely, at least 1 hour.
To assemble the cake, place one layer, flat side up, on a cake plate or stand. Cover the top with about 3/4 cup of the Toasted Coconut-Pecan Frosting, spreading it evenly to the edge. Repeat with the second layer and another 3/4 cup frosting. Finally, spread the remaining frosting over the top of the cake. Refrigerate the cake, uncovered, for at least 1 hour, until the frosting sets. Then cover with a cake dome or plastic wrap until ready to serve. This allows the moisture to even out and prevents the frosting from forming a crust. Chilling also makes the cake easier to cut.
Toasted Coconut-Pecan Frosting: Makes about 4 cups
1 cup sweetened flaked coconut
1 cup chopped pecans
2 cans (14 oz. each) sweetened condensed milk
Preheat the oven to 350 degrees. On a large baking sheet, spread out the coconut and pecans separately. Toast in the oven for 5 to 7 minutes, tossing the coconut once, until the coconut is very lightly browned and the pecans are fragrant. Transfer to a dish and let cool. Leave the oven on.
Spoon the condensed milk into a heatproof glass baking dish, cover tightly with foil, and set the dish in a roasting pan or larger baking dish. Fill the pan with enough hot water to reach about halfway up the side of the smaller baking dish. Bake for 2 hours, stirring once or twice, until the milk is a light caramel color. Carefully remove the dish from the water bath and remove the foil with caution, the hot steam can burn. Transfer the carmelized milk to a bowl and whisk until smooth. Stir in the toasted coconut and pecans. Let cool slightly. Cover the frosting with plastic wrap, press it directly on to the surface, then refrigerate until cool but not set, 1 to 1 1/2 hours.
"The true essentials of a feast are only fun and feed." - Oliver Wendell-Holmes
