This is probably one of the best looking and original cakes I’ve done so far. At least, this is the feedback I received. I actually sent pictures of this cake to my family and my younger brother thought I was messing with him and didn’t believe me when I told him it was a cake. I guess nobody really did until I cut into it and ate it 🙂
I saw this on Pinterest and was amazed and yes Challenge Accepted! 😛
I made my own version of it though, wasn’t really keen on trying coca-cola cake at the moment. So you have an outer shell of dark chocolate, filled with cream cheese frosting and brownies.
2 Lt Coke bottle (empty)
3 packets of dark chocolate buttons, 375 gr each
100gr milk chocolate+ 100 gr dark chocolate
200 gr butter chopped
1 1/4 cups brown sugar
3/4 cups flour
1 tsp baking powder
1/3 cups cocoa powder
1/4 cups sour cream
1 cup chopped walnuts
For the cream cheese frosting-
250 gr cream cheese (1 pack)
2-3 cups icing sugar
1 tsp walnut essence (optional)
So this cake, if done all in one go I believe could take 3 hours or so. Could be less.
Start with the bottle. Make sure it’s clean and dry inside. Using a cutter, cut off the label when the ends meet and set aside. Then cut a rectangle, starting from where the label space is downwards, giving you enough space to work with. Don’t make it too big, try to make it slightly bigger than the label height so it’s easy to cover up later. Put the top of the bottle on.
Now melt 375gr (1 packet) of buttons in the microwave. Start with 30 secs, then stir with a metal spoon, and put in for another 30 secs. That was enough for me. But I know microwaves are all different so you might have to melt it more, just don’t leave the chocolate in for more than 30 seconds or it might burn. Pour the chocolate little by little in the bottle and cover the whole surface completely. Chocolate buttons solidify very quickly so you need to be fast. As you as you pour it in, swirl the bottles immediately. This amount of chocolate should be more than enough for each layer. Let it set in the fridge for 15mins. Repeat 3 times. For the last layer, keep some chocolate aside for the label and closing the bottle.
Make the brownies. Turn oven on 180°. Melt butter and chocolate and butter in a saucepan and then add brown sugar. Take off the heat and beat in the eggs and the dry ingredients. Add the sour cream and lastly fold in the walnuts. Since I wanted this to be relatively low and thin, I lined a large rectangular tray with parchment. Pour the cake in and bake for 20-30 minutes. It might take less since it’s thinner than usual. Once it is cooled down, cut into long ways and in half.
Make the frosting. Whisk the cream till stiff and put in the fridge. Beat the butter, cream cheese and the icing sugar together till combined and then add the whipped cream. Put in the fridge.
Now this is the fun part, but also tricky part. With the cutter, take the bottle apart. You’ll have to do it strip by strip. If you do scratch or mark the chocolate surface with the knife, just use your fingers to patch it up. Your hands are warm enough to melt the surface and fix it.
Put the frosting in a piping bag and just filled the bottle to cover the inside. You will need a spatula to even it out of course. Then start filling it with brownies. Make sure you fill the sides of the bottle also. Make one layer with cake, then add frosting and continue as such until the bottle is full. The cake will crumble towards the end as the space becomes smaller but don’t worry too much about it.
Now with the extra chocolate you have left, cover the opening and put in the fridge. You will have a lot of crumbs sticking out so, once it’s set, level the opening with a knife and cover again with chocolate.
Now you can finish up by attaching the label and the cap. Place some melted chocolate in the appropriate spaces and then hold the label and the cap until set.
Leave the bottle in the fridge until you are ready to serve! 😀
This was great fun to make and rest assured that everyone will be very impressed!
Ciao for now xox