Brazilian recipe
Classic Cola Sponge Cake (Bolo de coca-cola)
A traditional Brazilian take on this classic, featuring a light, moist sponge infused with the iconic soda and finished with a decadent chocolate glaze.
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Ingredients
1 cup caster sugar
100g butter, softened
4 large eggs
1 can (330ml) Coca-Cola
3 cups plain flour
1 cup cocoa powder
1 tablespoon baking powder
1 can (approx. 170g) table cream (creme de leite)
3 tablespoons sugar (for the glaze)
2 tablespoons butter (for the glaze)
2 tablespoons cocoa powder (for the glaze)
100g butter, softened
4 large eggs
1 can (330ml) Coca-Cola
3 cups plain flour
1 cup cocoa powder
1 tablespoon baking powder
1 can (approx. 170g) table cream (creme de leite)
3 tablespoons sugar (for the glaze)
2 tablespoons butter (for the glaze)
2 tablespoons cocoa powder (for the glaze)
Where to find ingredients
Find standard baking staples like plain flour, caster sugar, and butter in the baking aisle of any local supermarket. For the 'creme de leite', check the international food section of major retailers or local independent ethnic grocery stores; if unavailable, a high-quality double cream or sour cream can serve as a substitute for a slightly different finish.
Preparation method
- Preheat your oven to 180°C (160°C fan-assisted).
- In a large mixing bowl, cream the butter and sugar together until pale and fluffy.
- Separate the egg yolks from the whites, keeping the whites aside for later.
- Beat the egg yolks into the butter mixture until well combined.
- Gradually add the Coca-Cola to the mixture, alternating with the dry ingredients (flour and cocoa powder), whisking until smooth.
- Gently fold in the baking powder.
- In a separate clean bowl, whisk the egg whites until stiff peaks form.
- Carefully fold the egg whites into the cake batter using a spatula to maintain the airy texture.
- Pour the batter into a greased and lightly floured ring mould (bundt pan).
- Bake for 35 to 45 minutes, or until a skewer inserted into the centre comes out clean.
- While the cake bakes, prepare the glaze by combining the table cream, 3 tablespoons of sugar, butter, and 2 tablespoons of cocoa powder in a small saucepan.
- Cook over low heat, stirring constantly, until the glaze thickens slightly to a pourable consistency.
- Remove the cake from the oven, allow it to cool slightly, and turn it out onto a wire rack or serving plate.
- Drizzle the warm glaze over the cake while it is still warm and serve.
Observations
This Coca-Cola cake is a beloved staple in Brazilian home kitchens, cherished for its simplicity and the distinct, subtle depth of flavour the soda brings to the sponge. The carbonation works wonders in creating a tender, airy crumb, while the rich cocoa notes make it an indulgent treat that pairs perfectly with a cup of tea or coffee.
Crafting this cake is surprisingly straightforward. By following the method below, you will achieve a perfect rise and a beautiful texture. The final touch—a glossy, creamy chocolate topping—ties everything together, making it an ideal choice for a relaxed afternoon tea or a celebratory dessert.
Crafting this cake is surprisingly straightforward. By following the method below, you will achieve a perfect rise and a beautiful texture. The final touch—a glossy, creamy chocolate topping—ties everything together, making it an ideal choice for a relaxed afternoon tea or a celebratory dessert.
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