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–+ servings

Double Chocolate Coca-Cola Cake

This indulgent cake blends rich chocolate and fizzy Coca-Cola for a moist, unforgettable dessert topped with caramelized pecans and silky ganache.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 35 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 490
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter
  • 1 cup Coca-Cola (not diet!)
  • ½ cup buttermilk
  • 2 large eggs
  • 2 tsp vanilla extract
For the Caramel Pecan Layer
  • 1 cup pecan halves
  • ½ cup brown sugar
  • ¼ cup unsalted butter
  • pinch salt
For the Chocolate Ganache
  • 8 oz semisweet chocolate, chopped
  • 1 cup heavy cream
  • 2 tbsp unsalted butter (optional – for that glossy shine)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13” cake pan, or line with parchment for easy lifting.
Make the Cake Batter
  1. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  2. In a saucepan, melt butter with Coca-Cola over medium heat until bubbling. Remove from heat and let cool slightly.
  3. Stir buttermilk, eggs, and vanilla into the butter/Coke mixture. Then, pour it over the dry ingredients and mix until smooth.
  4. Pour batter into prepared pan and set aside.
Make the Caramel Pecan Layer
  1. In a small saucepan, melt butter with brown sugar and a pinch of salt. Stir until it begins to bubble and thicken slightly, about 2–3 minutes.
  2. Remove from heat and stir in pecans. Spoon or drizzle the mixture over the cake batter.
Bake the Cake
  1. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cake cool completely before adding ganache.
Make the Ganache
  1. Heat the heavy cream until just simmering. Pour over chopped chocolate and let sit for 2 minutes.
  2. Add butter (if using) and whisk until smooth and shiny.
  3. Let cool slightly, then pour over cooled cake. Spread evenly with a spatula and refrigerate until set, about 30 minutes.
Slice & Serve
  1. Slice into generous squares and serve with a scoop of vanilla ice cream, whipped cream, or a few extra pecans.

Nutrition

Serving: 1gCalories: 490kcalCarbohydrates: 54gProtein: 5gFat: 30gSaturated Fat: 19gFiber: 2gSugar: 38g

Notes

This cake stores beautifully and actually tastes better on Day 2. Freeze without ganache for up to 2 months.

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