Ingredients
Cola Syrup
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3 cups cola soft drink
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.50 cup granulated sugar
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2 tablespoons fresh lemon juice
Cake
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Baking spray with flour
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1 cup unsalted butter (8 ounces), softened
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¾ cup packed light brown sugar
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.50 cup granulated sugar
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2.50 cups all-purpose flour (about 10 5/8 ounces)
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¼ cup unsweetened cocoa
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1 tablespoon instant espresso powder
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1 teaspoon kosher salt
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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.50 teaspoon baking powder
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.50 teaspoon ground nutmeg
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⅛ teaspoon ground cloves
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2 large eggs plus 2 large egg yolks, at room temperature
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⅔ cup buttermilk
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.50 cup sour cream
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1.50 teaspoon vanilla extract
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1 teaspoon grated orange zest
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1 teaspoon grated lemon zest
Glaze
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¾ cup powdered sugar (about 3 ounces)
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2 tablespoons unsalted butter, melted
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1 tablespoon unsweetened cocoa
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1 teaspoon whole milk
Additional Ingredients
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Sweetened whipped cream and amarena cherries (optional)
Directions
Make the cola syrup:
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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:
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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.
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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:
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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.
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Place cake on a plate. Pour glaze over cake. Let stand at room temperature 10 minutes. Serve with whipped cream and cherries, if desired.
Photo by Victor Protasio / Food Styling by Micah Morton / Prop Styling by Christine Keely
Find amarena cherries at specialty stores or online at williams-sonoma.com.