Flourless Chocolate Cherry Cola Cake

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cutedorkycoco 0

"This recipe is a modification of the flourless chocolate cake recipes I found while searching for a cake I could make for a friend who is gluten free. I find that adding cola gives it a more cake like texture and using less chocolate curbs the intensity and bitterness some flourless chocolate cakes have. This recipe is better for people looking for more cake and less fudge or torte without using flour."
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24 servings yields Two 9in pans
Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Cook

  1. Preheat oven to 325 degrees F
  2. Grease two 9 in round pans and set aside
  3. Combine the water and the sugar in a saucepan and heat over medium high until the sugar is completely dissolved. Set aside.
  4. Melt chocolate in double broiler or microwave
  5. Beat butter into the warm chocolate one piece at a time using a mixer.
  6. Add in sugar mixture and beat to combine.
  7. Slowly pour in the cherry cola while beating. Mix well until the foam from the carbonation subsides and the cola is thoroughly incorporated.
  8. Beat in eggs one at a time. (Make note that your batter should not be significantly warm at this point, else you may risk scrambling the eggs.)
  9. Divide the batter equally between the two 9in greased rounded pans.
  10. Place pans into a large deep roasting dish and add in enough hot water to reach halfway up the pans.
  11. Bake at 325 for approximately 1 hour until the cake has set. When finished baking it should be jiggly but not liquid and have a spongy texture.
  12. Remove from oven and allow to cool for a moment before running a knife around the edges of the pans and inverting them onto a plate or dessert stand.
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