Total Time
Prep 15 mins
Cook 45 mins

To turn cake into a dessert, simply soak it in a flavoured syrup. The cake takes up the flavour and becomes soft and crumbly-just add whipped cream and a pretty fruit sauce such as my Red Fruit Sauce (posted separately).

Ingredients Nutrition


  1. Heat the oven to 325*F.
  2. Butter and line a 9 inch round cake tin or spring form tin with parchment paper.
  3. Sift together the flour, cocoa, baking powder, salt and muscobado sugar into a bowl.
  4. In a measuring jug, combine the sunflower oil and milk.
  5. Separate the eggs, reserving the whites and adding the yolks to the liquid ingredients.
  6. Mix the egg yolks, vanilla, milk and oil with a fork.
  7. Add the liquid ingrediends to the dry ingredients and mix with a wooden spoon to a smooth, slack batter.
  8. Beat the egg whites to stiff peaks and fold into the cake batter.
  9. Pour the mixture into the prepared pan.
  10. Set in oven and bake for 45 minutes until tests done with a skewer.
  11. Measure the sugar for the syrup and 200ml (7 fl oz) of cold water and set over a low heat until the sugar dissolves.
  12. Bring to the boil and draw off the heat.
  13. Add the rum.
  14. Prick the surface of the hot cake with a fork and spoon the syrup over it.
  15. Leave in the baking tin until completely cold Turn the cake layer out, peel off the baking paper and set on a serving platter.
  16. Whip the cream to soft peaks and swirl over the top of the cake layer.
  17. Chill until firm-at least 2 hours.
  18. Dust with cocoa and serve with the red fruit sauce.