Chocolate cakes make superb desserts, and our family thinks this chocolate rum cake recipe is one of the best ways to follow a main course at a dinner party. The rum makes it a little "boozy" so it should be left to soak in for at least a day before serving, preferably a couple of days, to make it delightfully moist and to allow the rum and chocolate flavors to come through.
Ingredients:
150g or 5 oz plain flour
25g or 1 oz cocoa powder
half level teaspoon of salt
2 level teaspoons of baking powder
150g or 5 oz brown sugar
2 eggs
6 tablespoons vegetable oil
6 tablespoons milk
half a teaspoon of vanilla essence
Sift or whisk the flour, cocoa powder, salt and baking powder together, then mix in the brown sugar, in a bowl. Separate the yolks and whites of the eggs. Combine the egg yolks, oil, milk and vanilla essence. Mix them into the dry ingredients to make a smooth batter. Whisk the egg whites until stiff and fold them into the cake batter. Pour the mix into a greased and lined cake tin (20 cm or 8 inch round is best). Cook in the centre of an oven at 180C or 350F for 40-45 minutes. Turn the cake out of the tin to cool. Line the tin with foil, leaving enough above the edges to help you lift out the cake after it is soaked with the syrup. Return the cooled cake to the tin.
Syrup Ingredients:
100g or 4 oz castor or granulated sugar
150ml or quarter pint of water
2 tablespoons of dark rum
Heat the water and sugar gently to dissolve the sugar. Simmer for about 5 minutes to thicken the syrup. Stir in the rum. Prick holes all over the cake with a skewer, then pour on the syrup. Leave to soak at least a day or overnight.
Gently lift the cake out of the tin and place it on a serving plate. Coat it with whipped cream and chocolate flakes or curls, and perhaps a few berries or cherries, and chill. Delicious!
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