Caribbean Chocolate Rum Cake

Hot on the heels of previous chocolate cakes came Amy’s boozy rum cake. Described by the cook as “a ripper cake,” this contender for New Zealand’s hottest work baker went down in double quick time, to a calypso beat tapped out with spoons on the table, by dozens of Cake Clubbers hungry for seconds. Amy’s report follows.

Caribbean Chocolate Rum Cake

115 g butter
0.25 cup brown sugar
2 eggs
2 ripe bananas
2 Tbsp desiccated coconut
2 Tbsp sour cream
1 cup self-raising flour
3 Tbsp cocoa
0.5 tsp baking soda

Cream butter and sugar. Beat in eggs, then add bananas, coconut and sour cream. Fold in flour, cocoa and baking soda. Bake in a ring tin at 180°C for 45-50 mins. Turn from tin and leave to cool completely.

Syrup

0.5 cup castor sugar
2 Tbsp dark rum
50 g chocolate

Syrup: Gently heat sugar and 4 Tbsp water in a pot, stirring continuously until sugar has dissolved. Boil rapidly for two minutes and remove from heat. Stir in rum and chocolate until mixture is smooth. Carefully spoon over top and sides of cake. Decorate with tropical fruit and chocolate shapes or curls.

The recipe is from The Chocolate and Coffee Bible. Because I am lazy, I made the entire cake in the food processor but I’d recommend putting the sugar in before the (softened) butter or you end up with 0.5 cm of butter stuck in a solid layer on the bottom of the whizz! The syrup made enough for two cakes but it is also good on ice cream (or porridge if you need help getting started in the morning).

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Published in: on August 26, 2010 at 04:26  Leave a Comment  

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