And right now, I’m counting the number of Saturdays that I’ve got left in my account before I tie the knot. I can count the numbers off the fingers on one hand and that sends me into panic – not because I’m loosing my single status but it is more because there are so many things I want to do before the big day. But more about that later. Let’s talk about some indulgences now.
This cake is what I’d made for a dear friend’s birthday. The brief was simple – anything chocolatey! However I didn’t want to do the usual and I know that the birthday girl is always game to try new flavours and, she also loves her rum so I wanted to do something that would bring all this together in a cake. So I Googled and looked at my favourite blogs, finally I found something that I liked here and tweaked it to suit my tastes. I didn’t have a piece of this cake but my friends who had it swore it was addictive and that the rum gave it just the right kick! I didn’t have enough time to click a decent picture but don’t let the visual fool you, this cake smells oh-so-good and I’ve been told that it tastes even better that it smells and looks!
|Dark and deadly|
Chocolate rum cake
1 1/2 cups of all-purpose flour
1 tsp of baking soda
1/4 tsp of baking powder
1/2 cup of butter, at room temperature
1 cup of demerara sugar
2 eggs, beaten
1/4 cup of dark rum, I used Old Monk
1 tsp of vanilla essence
1/4 cup of dark cooking chocolate, chopped and melted
For the syrup
1 tbsp of butter, at room temperature
1/2 tbsp of cocoa powder
1 tbsp of dark rum
Melt the butter on a low flame for the syrup and when it begins to turn liquidy, add the cocoa powder to this and mix well. Take it off the flame and let it cool down a bit. When the mixture has reached room temperature add the rum to it and keep it aside.
For the cake
Sift the flour, baking soda and baking powder together. Keep this aside.
Soften the butter and sugar together and add the vanilla essence to this. When it all forms a smooth mixture add the melted dark chocolate to this followed by the eggs and beat well. Now add the flour mix to this and beat with an electric beater for about 5 minutes till you have a smooth batter. Add the rum to this and fold it in.
Pour the batter into a prepared cake tin and bake for 35-40 minutes or until done. I used the bundt cake mould for this. Remove the cake from the oven and let it cool down completely. Take a skewer and poke on the surface of the cake, now pour the syrup over this and allow it to rest in the fridge for an hour before serving.
*You can make this cake sans the rum and add any liquer you like, for instance, Cointreau will work very well.
*Add the rum in the end to the cake batter because otherwise it tends to loose the flavour of the alcohol while beating.
*You can also serve this cake when it is slightly warm, just pour the syrup and serve immediately. But allow it to rest in the fridge will give the flavours time to settle and absorb.