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Description:
Chocolate + rum = match made in heaven!
Chocolate + rum = match made in heaven!
Ingredients: (7" cake)
1 1/2 C flour
5/8 C sugar
1/4 C cocoa
1 tsp baking soda
1/2 tsp salt
3/4 C & 2 tbsp water
2 tbsp rum
1/2 tsp vanilla essence
1/4 C oil
1 tbsp distilled vinegar
Ingredients: (frosting)
125 g butter
135 g icing sugar
100 g cocoa
60 ml rum
5/8 C sugar
1/4 C cocoa
1 tsp baking soda
1/2 tsp salt
3/4 C & 2 tbsp water
2 tbsp rum
1/2 tsp vanilla essence
1/4 C oil
1 tbsp distilled vinegar
Ingredients: (frosting)
125 g butter
135 g icing sugar
100 g cocoa
60 ml rum
Directions (cake):
1. Dissolve sugar and salt in water, rum, vinegar and vanilla essence.
2. Sift flour, baking soda and cocoa together in a separate bowl. (can double-sift)
3. Make a well in the flour mixture and mix in the liquid component in step 1 till there are no lumps. Pour into a well-greased and -floured 7" tin.
4. Bake in preheated over at 175 deg for 45 min, or till cake is done.
5. Allow to cool completely before slicing and frosting.
Directions (frosting):
1. Cream butter and whisk in the icing sugar and cocoa till smooth.
2. Add in the rum and adjust to suitable consistency with more rum/milk.
3. Frost when the cake is cool.
Remarks:
1. Dissolve sugar and salt in water, rum, vinegar and vanilla essence.
2. Sift flour, baking soda and cocoa together in a separate bowl. (can double-sift)
3. Make a well in the flour mixture and mix in the liquid component in step 1 till there are no lumps. Pour into a well-greased and -floured 7" tin.
4. Bake in preheated over at 175 deg for 45 min, or till cake is done.
5. Allow to cool completely before slicing and frosting.
Directions (frosting):
1. Cream butter and whisk in the icing sugar and cocoa till smooth.
2. Add in the rum and adjust to suitable consistency with more rum/milk.
3. Frost when the cake is cool.
Remarks:
I made this cake for Dad's birthday discreetly as I didn't make a card for him (ops for not producing a card and for baking despite Mum's Ban). The rum in the cake wasn't very evident, more rum could have been added, say around 1/4 C or 1/2 C. It lacked a rich chocolatey taste, maybe cause I omitted quite alot of sugar from the original recipe. The top crust was removed and made into crumbs for decoration. The cake was then sliced into two very thin layers so that I could spread the frosting in between.
The frosting was very good, and its really versatile - just add more chocolate or rum to suit one's preferences. I was so hooked to the frosting till I almost licked the bowl clean! The amount of frosting was too much for one 7" cake though, should reduce the butter by half (actually I used more butter than what the original recipe called for). One important aspect for making successful frosted cake is to have a crumb coat before continuing with the actual frosting process. A crumb coat seals in the moisture of the cake and prevents the cake crumbs from spoiling your otherwise perfect cake. Just spread a thin layer of frosting on the cake and allow it to set in the fridge before frosting and decorating the cake. I placed mine in the freezer for 15 min to speed up the process (I'm really an impatient person). After frosting the cake, I left it in the fridge so as to consume it at night, but for don't-know-what reasons, the rum taste seemed to diffuse away.
Decoration-wise, I just spruced up the frosted cake with some almonds, cranberries and leftover crust crumbs, which complemented the cake well.
The frosting was very good, and its really versatile - just add more chocolate or rum to suit one's preferences. I was so hooked to the frosting till I almost licked the bowl clean! The amount of frosting was too much for one 7" cake though, should reduce the butter by half (actually I used more butter than what the original recipe called for). One important aspect for making successful frosted cake is to have a crumb coat before continuing with the actual frosting process. A crumb coat seals in the moisture of the cake and prevents the cake crumbs from spoiling your otherwise perfect cake. Just spread a thin layer of frosting on the cake and allow it to set in the fridge before frosting and decorating the cake. I placed mine in the freezer for 15 min to speed up the process (I'm really an impatient person). After frosting the cake, I left it in the fridge so as to consume it at night, but for don't-know-what reasons, the rum taste seemed to diffuse away.
Decoration-wise, I just spruced up the frosted cake with some almonds, cranberries and leftover crust crumbs, which complemented the cake well.
1 comment:
mm, looks delicious! i've been wanting to make a chocolate rum cake!
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