Mmm, chocolate is food of the gods. So when Lorraine from Not Quite Nigella emailed me about her Ultimate Chocolate Cake Challenge, I jumped at the chance to participate.
Did I want to bake chocolate cake and
not have to share it enter for a chance to win a prize? Is this a trick question?
So I put the kettle on for tea and set about choosing a cake that was dense and decadent.
None of the recipes I found were exactly what I wanted so I adapted two recipes into one sinfully rich, satisfying confection. Et voila! A Chocolate Rum Cake was born.
NOTE: Several recipes called for chocolate frosting (or chocolate mousse frosting - yum!) and/or chocolate shavings. I chose to forego frosting and shavings in favor of a buttery rum glaze.
Next time, I will try dusting the cake with powdered sugar to showcase the lovely fleur de lis pattern.
Chocolate Rum Cake
6 Tbsp. butter
1 ¾ cups sugar
2 Tbsp. Rum Extract or dark rum
1 tsp. grated lemon peel
Dash of ground nutmeg (optional)
½ cup dark cocoa (unsweetened)
2 cups sifted flour
1 ¾ tsp. baking power
½ tsp. salt
⅔ cup milk
½ cup sugar
¼ cup butter
2 Tbsp. water
½ cup dark rum
In large bowl, beat butter until light and fluffy; gradually add sugar and lemon peel, beating well. Add eggs. one at a time, beating until blended after each addition. Add rum; beat until blended. Sift together flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk. Bake in greased and floured pan at 350 degrees F, 50-60 minutes or until cake tests done. I used a 10-cup nonstick Fleur de Lis Bundt® pan.
Cool in the pan 10 minutes, then turn out on cooling rack. While cake is cooling, prepare glaze. In saucepan, combine sugar, butter and water to make a syrup and heat until sugar is dissolved. Bring to boil for a minimum of 1 minute. Remove from heat and let cool for 10-15 minutes. Add rum.
Transfer cake onto serving plate. Pierce cake with a toothpick, cake tester or fork in several places. Pour warm glaze over cake. Serve warm or cold.
Makes 16 servings.
Sources: NordicWare Bundt Cookbook, Swedish Rum Cake, pg. 7.
Grandpa's Chocolate-Rum Cake, AOL KitchenAssistant recipe
Special thanks to Not Quite Nigella for hosting this contest. I had great fun and got to eat cake!