For this recipe, I've turned to natural cocoa to create a really delicious and festive indulgence. This is a cake with a deep chocolate flavor and a very moist crumb. I've added a good plug of rum to give it a surefire dose of the holiday spirit. Strong coffee helps to enhance the richness of the cocoa and brown sugar blesses it with a soft and warm note of pure pleasure. It's a very quick mix because the butter is melted and everything gets whisked together in no time. As chocolate cakes go, it's a very low stress but deliciously beautiful centerpiece.
Serious chocolate. Serious rum. It's a rich flavorful cake without being heavy and sure to please those who are in the mood to celebrate. Served with a strong cup of great coffee, it's the answer to at least one chocolate wish.
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*Don't forget to order The Global Pastry Table for holiday baking and gifting!
- I use natural cocoa powder, not dutch-process.
- The batter for this cake is thin. The whisking creates air bubbles, so give the bottom of the cake pan a few good taps on your countertop to release them before putting the cake in the oven.
- The cake bakes in just 23 - 25 minutes, so be sure to set your timer.
- Letting the cake cool for 10 minutes and then turning it out of the pan ensures that it's had enough time to rest yet it's still warm enough to easily release. Parchment paper helps immensely to keep the bottom in tact.
- This cake can be made a day ahead and kept in an airtight container at room temperature. The flavor improves over time. Garnish with whipped cream and chocolate shavings just before serving.
- To make chocolate shavings, use a vegetable peeler on a block of your favorite chocolate.
Chocolate Rum Cake
Serves 8 - 10
1 cup (5 oz) flour
1/2 teaspoon baking soda
generous 1/4 teaspoon salt
4 oz (8 tablespoons) butter
1/2 cup + 2 tablespoons (5 oz) strong brewed coffee
1/2 cup (1 1/2 oz) cocoa powder
1/4 cup + 2 tablespoons (3 oz) rum
1/2 cup (3 1/2 oz) granulated sugar
1/2 cup (3 1/2 oz) dark brown sugar
1 egg @ room temperature
1 teaspoon vanilla
3/4 cup (6 oz) heavy cream
2 teaspoons sugar
1 teaspoon rum
1/4 teaspoon vanilla
chocolate shavings, for garnish
Preheat oven to 350 degrees F. Lightly grease an 8" x 2 1/2" cake pan and line the bottom with a round of parchment paper.
Sift the flour, baking soda and salt and set aside.
Cut the butter into small pieces and place in a saucepan along with the coffee and cocoa powder. Bring to a low simmer over medium heat, whisking constantly. When the butter is melted and the ingredients are mixed and bubbling, take off the heat and whisk in the rum and both sugars. Pour into a mixing bowl and add the egg and vanilla. Whisk until thoroughly blended.
Add the flour mixture and whisk until just combined. Pour the bater into the prepared cake pan and tap the bottom of the pan a few times on the countertop to release the air bubbles.
Bake the cake until a tester inserted in the center comes out clean, 23 - 25 minutes. Place on a wire rack and cool for 10 minutes. Run a thin bladed knife around the edges to loosen and invert the cake. Gently remove the parchment paper and invert the cake again. Cool completely.
To serve, whip the heavy cream with the sugar, rum and vanilla just until it forms soft peaks. Dollop the cake with the whipped cream and garnish with chocolate shavings.