35 min cooking time

10 min preparation time

Serves 12


250 ml coca-cola (just opened or flat)
50 ml cocoa powder
200 g Clover Mooi River Salted Choice Butter
150 ml buttermilk
2 eggs
5 ml vanilla essence
250 g / 500 ml cake flour
400 g / 500 ml sugar
Pinch salt
5 ml bicarbonate of soda

Icing Glaze
125 ml icing sugar
15 ml cocoa powder
5 ml vanilla essence
± 30 ml Clover Sour Cream

Garnish (optional)
Chocolate vermicelli
A few coarsely chopped pecan nuts


  1. Preheat the oven to 180 ºC and grease a 1½ litre ring pan (Bundt tin or Angel cake tin) or 24 – 26 cm round spring form tin or a rectangular (±28 x 20 cm) ovenproof dish generously with butter.
  2. Place the butter, coca-cola, and cocoa powder into a small saucepan and bring to boil, stirring. Cool for a few minutes. Beat together the buttermilk, eggs and vanilla.
  3. Combine the flour, sugar, salt, and bicarbonate of soda in a mixing bowl or the bowl of an electric mixer. Add and beat in the cocoa mixture and then the buttermilk mixture to make a smooth batter.
  4. Pour the batter into the prepared tin or dish and bake about 35 minutes for the ring pan or ovenproof dish or a little longer for the round tin. Bake until the cake is firm to the touch and the round cake cooked through in the centre if tested with a metal skewer. Cool the cake in the tin for 5 – 8 minutes before loosening carefully and turning out onto a cooling rack.
  5. To make the icing glaze, mix together the icing sugar, cocoa, vanilla, and just enough sour cream to make a smooth glaze. Pour the glaze over the top of the cake and if baked in the dish, spread evenly over the top. Garnish as preferred.