Chocolate Soda Cake, Re-Imagined

I posted this pic on my Instagram a few days ago. Isn't it glorious?

After a nasty bout of strep throat, and an IBD flareup, I was in desperate need of some cheering up, and what's better than decadent chocolate cake for feeling better?

I was flipping through my cookbook (shameless self-promotion!), and I stumbled across my Chocolate Soda Cake recipe. Now, I hadn't made this one in several months, but seeing as how it's so easy to make, I knew it was just what the doctor ordered.

Just for reference, here is the recipe from Anthony Cooks.

Because I have to part with dairy for the next 12 or so weeks due to IBD (the horror!), I used flavourless coconut oil in place of the butter. I also used ginger ale for the soda portion, as I have a lot on hand from when I was under the weather. It was a great choice! The delicate zing the ginger ale adds to the chocolate was well worth it. I alternated drizzles of rum glaze and melted dark chocolate on top for even more sweetness, and to play more on the zingy ginger ale.

Anyway, here is the recipe:

Chocolate Soda Cake

Makes 2 loaves, or 16 1 inch slices.

2 cups (or 500 ml) of soda (I used ginger ale this time)

1 cup (or 250 ml) of cocoa powder

1/3 cup (or 80 ml) of coconut oil (flavourless)

1 1/2 cups (or 375 ml) of sugar (I use organic cane)

2 large eggs

1 tsp (or 5 ml) of vanilla extract

2 cups (or 500 ml) of unbleached all-purpose flour

1 tsp (or 5 ml) of baking soda

1/2 tsp (or 2.5 ml) of sea salt

1) Preheat the oven to 325°F/160°C. Line two loaf pans with parchment paper.

2) In a large saucepan, melt the soda, cocoa powder, coconut oil and sugar over medium heat until the sugar is fully dissolved and the mixture is smooth. Remove from the heat and cool. Beat in the eggs, one at a time. Stir in the vanilla.

3) Gently fold in the remaining ingredients until just mixed (the mixture will still be lumpy). Divide between the two loaf pans, and bake in the centre of the oven for 25-30 minutes, or until a toothpick inserted in the centre of each cake comes out clean.

4) Cool, then glaze.

For the Glaze:

2 cups (or 500 ml) of confectioner's sugar

2 tbsp (or 30 ml) of good quality rum

1 tsp (or 5 ml) of lemon juice

1/3 cup (or 80 ml) of good quality dark chocolate chips

1 tsp (or 5 ml) of coconut oil (flavourless)

1) In a medium bowl, whisk the confectioner's sugar with the rum and lemon juice until smooth. Add more rum, if necessary, to achieve a smooth, pouring consistency. Drizzle over the cakes, back and forth.

2) In the top of a double boiler (or in the microwave), melt the chocolate. Stir in the coconut oil until smooth. Drizzle over the cakes in alternate lines to the rum glaze (it helps to place the cakes on either parchment paper or a large cutting board for easy cleanup). Allow to cool and harden before slicing. (On an exceptionally warm day, you may have to place the cakes in the fridge to let harden).

Here, I've alternated the glaze and chocolate drizzles:

I slice each loaf into eight pieces, and store in freezer bags in the fridge for up to a week. These cakes freeze well, so feel free to make in advance!