Ingredients
Cola Syrup
-
3 cups cola soft drink
-
.50 cup granulated sugar
-
2 tablespoons fresh lemon juice
Cake
-
Baking spray with flour
-
1 cup unsalted butter (8 ounces), softened
-
¾ cup packed light brown sugar
-
.50 cup granulated sugar
-
2.50 cups all-purpose flour (about 10 5/8 ounces)
-
¼ cup unsweetened cocoa
-
1 tablespoon instant espresso powder
-
1 teaspoon kosher salt
-
1 teaspoon baking soda
-
1 teaspoon ground cinnamon
-
.50 teaspoon baking powder
-
.50 teaspoon ground nutmeg
-
⅛ teaspoon ground cloves
-
2 large eggs plus 2 large egg yolks, at room temperature
-
⅔ cup buttermilk
-
.50 cup sour cream
-
1.50 teaspoon vanilla extract
-
1 teaspoon grated orange zest
-
1 teaspoon grated lemon zest
Glaze
-
¾ cup powdered sugar (about 3 ounces)
-
2 tablespoons unsalted butter, melted
-
1 tablespoon unsweetened cocoa
-
1 teaspoon whole milk
Additional Ingredients
-
Sweetened whipped cream and amarena cherries (optional)
Directions
Make the cola syrup:
-
Bring cola and sugar to a boil in a medium saucepan over medium-high. Boil, uncovered, stirring occasionally, until reduced to 1 cup, 30 to 40 minutes. Remove from heat. Stir in lemon juice. Reserve 1/4 cup cola syrup in a liquid measuring cup for glaze.
Make the cake:
-
Preheat oven to 350°F. Coat a 12-cup Bundt pan with baking spray. Stir butter, brown sugar, and granulated sugar into remaining 3/4 cup cola syrup in saucepan. Cook over medium-low, stirring often, until butter is melted and sugars are dissolved, about 3 minutes. Remove from heat. Let cool 5 minutes.
-
Whisk together flour, cocoa, espresso powder, salt, baking soda, cinnamon, baking powder, nutmeg, and cloves in a large bowl. Whisk together eggs and egg yolks, buttermilk, sour cream, vanilla, and zests in a medium bowl; gradually whisk in slightly cooled syrup mixture until well combined. Make a well in center of flour mixture; add egg mixture, stirring until well combined. Spoon batter into prepared Bundt pan. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 40 to 45 minutes. Let cake cool in pan on a wire rack 15 minutes. Invert cake onto wire rack, and let cool completely, about 1 hour and 30 minutes.
Make the glaze:
-
Whisk together powdered sugar, melted butter, cocoa, and reserved 1/4 cup cola syrup in a medium bowl until smooth. Whisk in milk until creamy, pourable, and smooth.
-
Place cake on a plate. Pour glaze over cake. Let stand at room temperature 10 minutes. Serve with whipped cream and cherries, if desired.
