Until recently, I had not tasted Chocolate Cola Cake. On the evening we arrived in Tipperary, a restaurant was recommended to us for dinner. Feeling hungry, we headed off in the rain. A short drive later and we found The Fairways Bar & Orchard Restaurant. What a gem! The food here is delicious, and to say the portions were generous would be an understatement.
No matter how full you are after dinner, I feel it would be rude not to leave room for dessert. After being told what was the selection for that evening, I jumped at the chance to try their Chocolate Cola Cake. It was really light-tasting, and moreish. Naturally, further investigation was required on my return home. I really should have asked for their recipe!
My version on Chocolate Cola Cake is a combination of every recipe I have come across. The quantities have been adjusted to suit my baking tray.
Pre-heat the oven to 180C/Gas Mark 4. Line and grease a 9 ” x 7″ baking tray. I line my trays and tins with re-usable teflon sheets.
The consistancy was that of a brownie, and perhaps using more cocoa powder next time will dry it out.
I did not ice my version. Instead, to serve alongside it, I whipped up 125ml of cream, and added 2 tablespoons of Crossogue Preserves Lemon Curd, one teaspoon at a time, and mixed in gently. This lemon curd has a beautiful flavour, and partners really well with the cake.
A little tip: Take it slowly with the lemon curd. Adding lemon to cream tends to set it, and, if you are not careful, even turn it, in some cases.