I wrote another book. It’s called COOK, EAT, DEATH METAL, and it’s for charity. It is dedicated to my favorite band, THE EAGLES OF DEATH METAL, and all proceeds go to assist survivors and the families of the Paris attacks, through the organizations Fondations de France and The Sweet Stuff. You can get a copy right now from Dissention Records, at dissentionrecords.com/cook-eat-death-metal
The recipes are based on song titles, and there is definitely a rock’n’roll edge to it (translation: it has swears). The band is out on tour now, so if they come to your town, please stop by the merch table and pick up a copy…it’s an entertaining read for a good cause.
This recipe is an excerpt, based on their song Cherry Cola, from the 2006 album Death by Sexy.
The southern United States is obsessed with cola, because Coke is made there, and it gets hot as balls. It is in this sweltering region that the Cola Cake really took hold. A regular feature of church potlucks and Civil War reenactments, this cake is more popular than hair spray.
Cherry cola was popularized in the 19th century, when cherry syrup was added to jazz up the medicinal flavor of a carbonated beverage made with coca leaves and kola nuts. It surged in popularity during prohibition, when it was illegal to have a beer, but totally cool to suck down a cocaine float.
This recipe presents this recipe as a layer cake. But since you are probably completely stoned, feel free to make it in a rectangular brownie pan, which is faster.
- 2 cups fresh, frozen, or canned cherries. cleaned and pitted – Avoid maraschino cherries, which have no actual cherry flavor or color. They are only good for tongue dexterity demonstrations.
- 2 teaspoons vanilla extract
- ¼ cup brandy or rum – if you are on the wagon, this is optional
- 1 cup unsalted butter, softened at room temperature
- 1 ¾ cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- ¼ cup cocoa powder – extra dark if possible
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 1 cup cherry cola
- ½ cup buttermilk
- 1 cup mini chocolate chips or chunks
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 chocolate bar for shaving
- Preheat oven to 350° F. Lightly coat two 8-inch round cake pans, or 1 brownie pan (9×13 inches) with pan spray. Chop the cherries, mix in the vanilla and brandy, then set them aside.
- Cream together butter and sugar until smooth and lump free. Lumps at this stage would be the pits. Add the eggs, one at a time, mixing well between each addition.
- Sift together the flour, cocoa, baking soda, and salt. Separately combine the cherry cola and buttermilk. Add the dry and wet mixtures into the butter alternately, in about 3 increments, stirring well between each addition. (This means add 1/3 of the flour, stir, then 1/3 of the buttermilk, stir, and repeat.) Fold in chocolate and cherries, then pour the batter into the prepared pan. Bake for 30-45 minutes, until risen and firm. A toothpick inserted into the center should come out clean. Remove from oven and cool completely.
- In a separate bowl combine cream and sugar and whip until stiff. (Do this by hand with a whisk if you’re a stud, or use an electric mixer, if you skipped arm day at the gym.) Spread the whipped cream evenly on top of the cooled cake. Use a potato peeler to shave curls off the chocolate bar to decorate. Keep chilled until you’re ready to serve. You’re gunna love this cherry much.