Karma Cola chocolate cake

Name: Karma Cola chocolate cake
Yield: 20cm cake
Ingredients: 1 cup Self raising flour, sifted; 1 cup Brazil nuts, finely ground (Main); 1 cup Dried coconut, or use desiccated (Main); 1 tsp Baking soda; ½ tsp Chinese five spice; ¼ tsp Salt; ½ cup Buttermilk; 2 large Eggs; ½ cup Golden syrup; 1 tsp Pure vanilla extract; 100 g Unsalted butter; 150 g Dark chocolate (Main); ⅓ cup Dutch cocoa powder, choose a good-quality one (Main); 1 cup Cola, we used organic Karma Cola (Main); 1 pot Creme fraiche, choose a lemony one or plain yoghurt, to serve

Makes: 20cm cake

Tam West

Warren Elwin

Food writer

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This is one of the black dishes Warren created to serve when the All Blacks play during the Rugby World Cup. It's delicious at any time, rugby or not!

Dry mix

1 cup	Self raising flour, sifted
1 cup	Brazil nuts, finely ground (Main)
1 cup	Dried coconut, or use desiccated (Main)
1 tsp	Baking soda
½ tsp	Chinese five spice
¼ tsp	Salt

Wet mix

½ cup	Buttermilk
2 large	Eggs
½ cup	Golden syrup
1 tsp	Pure vanilla extract
100 g	Unsalted butter
150 g	Dark chocolate (Main)
⅓ cup	Dutch cocoa powder, choose a good-quality one (Main)
1 cup	Cola, we used organic Karma Cola (Main)
1 pot	Creme fraiche, choose a lemony one or plain yoghurt, to serve

Directions

Preheat oven to 180C. Mix all dry ingredients together in a bowl.
Whisk the buttermilk, eggs, golden syrup and vanilla extract until smooth.
In a saucepan, melt the butter, chocolate and cocoa. Remove from heat and stir in Karma Cola. Gently fold chocolate mixture into the dry ingredients, followed by the buttermilk mixture.
Pour mixture into a 20cm round springform cake tin lined with baking paper and bake 60 minutes until a skewer inserted in to the middle comes out clean. Cool and serve with a lemony creme fraiche or yoghurt.