Chocolate Rum Cake

"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)."
 
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Ready In:
1hr
Ingredients:
13
Yields:
1 cake
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ingredients

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directions

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

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