One-Bowl Baking

Darkest Chocolate Cake + Cola Cake Variation

July 29, 2016
2 Ratings
Photo by Ken Carlson
  • Makes one 8- or 9-inch double layer cake (or one 10-inch Bundt, one 9 by 13, or 24 cupcakes)
What You'll Need
  • For the Cake Magic! Cake Mix:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon table salt
  • For turning it into the Darkest Chocolate Cake:
  • Unsalted butter, at room temperature, for greasing the pans
  • 1/2 cup sifted, unsweetened cocoa powder, plus extra for dusting the pans
  • 4 cups dry Cake Magic! Cake Mix, whisked well before measuring
  • 1/4 teaspoon baking soda
  • 4 ounces semisweet chocolate, melted and cooled
  • 3/4 cup full-fat plain yogurt (preferably not Greek yogurt)
  • 1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil
  • 1 cup water (for Cola Cake, substitute cola for the water)
  • 4 large eggs, at room temperature
  • Syrup
  1. For the Cake Magic! Cake Mix:
  2. Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring. It’s important to use table salt in the cake mix; other types will eventually settle out of the mix.
  1. For turning it into the Darkest Chocolate Cake:
  2. Preheat the oven to 350° F. Butter the bottom and sides of the pan(s). Dust with cocoa powder to coat, then invert and gently tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)
  3. Whisk together the 1⁄2 cup cocoa powder, cake mix, and baking soda in a large bowl to combine. Stir in the melted chocolate, yogurt, butter, water (or cola!), and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.
  4. Bake until the layers are domed and fragrant, and a few moist crumbs cling to a skewer inserted in the center of the cake, 35 to 40 minutes (40 to 50 minutes for a Bundt, 25 to 30 minutes for a 9- by 13-inch cake, and 20 to 25 minutes for cupcakes).
  5. At this point, coat the layers with syrup ( After removing the hot cake layers from the oven, pierce them, still in their pans, at one-inch intervals with a skewer or paring knife. This creates channels for the syrup to seep into the cakes. Then, pour or generously brush the syrup over the surface of the hot layers, dividing it between them as evenly as you can. Transfer the soaked layers (still in their pans) to a wire rack to cool completely.
  6. When they are cooled and no longer wet to the touch, one to two hours, carefully turn them out of their pans and assemble and frost.

See what other Food52ers are saying.

  • granjan
  • ehuewe
  • Cheryl
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

3 Reviews

granjan August 15, 2018
Wonderful chocolate cake. ( No cola!) Moist but light, and very chocolatey. My family likes it as much as our other favorite recipe that's more work. I use cake flour rather than AP, and have converted the basic mix to weights. Make 2x batches.
ehuewe October 29, 2016
Can't believe a cake book doesn't use weights - so much easier than getting cups dirty. Does the book use weights?
Cheryl August 14, 2016
OMG This is the BEST cake ever. I used Coca-cola and the cake is SO fluffy & chocolaty. Thank you for sharing. Cheers.