Best 2 Ingredient Chocolate Coke Cake Recipes

TWO INGREDIENT CHOCOLATE COKE CAKE

Steps:

• Preheat oven to 350°F. Pour cake mix and can of coke into a large bowl and mix until there are no lumps in the batter. It may be easier to use a mixer because it took me a while to get out all the lumps with a hand whisk.
• Line a 9 x 13-inch pan with parchment paper. Pour batter into pan. Bake for approximately 35 minutes or until knife inserted comes out clean. Cool before cutting. Cake crumbs do fall apart easily so cut carefully with a sharp knife. You can also bake into individual cupcake liners to make it less messy.

2-INGREDIENT CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C). Grease a round cake pan and line with parchment paper.
• Add the chocolate chips to a microwave-safe bowl and melt completely, about 1 minute.
• Separate the egg yolks from the whites. With an electric hand mixer, whisk the whites until soft peaks form.
• Add the egg yolks, one at a time, the bowl of melted chocolate and stir to combine.
• Using a rubber spatula, gently fold ⅓ of the whipped egg whites at a time into the chocolate mixture.
• Pour the batter into the prepared cake pan and smooth the top. Bake the cake for 30 minutes.
• Once the cake is cool to the touch, gently invert it onto a serving plate. Slice and dust with powdered sugar and/or serve with ice cream and fruit, if desired.
• Enjoy!

COKECOLA CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine cola, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean., About 15 minutes before cake is done, prepare glaze. In a small saucepan, bring cola to a boil; cook 12-15 minutes or until liquid is reduced to 1/2 cup. Stir in butter and cocoa until butter is melted; remove from heat. Add confectioners' sugar; stir until smooth. Pour immediately over hot cake.