Chocolate rum cake
IntroductionThis recipe was obtained from cookbook author, Maida Heatter. It is delicious served a little warm with whipped cream. (No, this is not a healthy dessert, eat a small portion and make your own whipped cream with Splenda - it's worth it.) This recipe was obtained from cookbook author, Maida Heatter. It is delicious served a little warm with whipped cream. (No, this is not a healthy dessert, eat a small portion and make your own whipped cream with Splenda - it's worth it.)
Number of Servings: 16
5 squares baking chocolate unsweetned
2 cups all-purpose flour, sifted
1 tsp baking soda
1/4 tsp salt
3 generous tablespoos instant coffee (or make expresso)
1/2 cup rum
1/2 lb butter (2 sticks)
1 tsp. vanilla extract
2 cups granulated sugar
3 eggs, large
Serving Size: 12 - 24 slices
Adjust oven rack one-third up from the bottom of the oven and preheat to 325 degrees. You will need a 9-inch Mini-Bundt pan or any other fancy tube pan with a 10-cup capacity. Butter the pan, even if pan is Teflon, then dust with fine, dry breadcrumbs (I just use flour.) Shake out excess crumbs and set pan aside.
Plalce the unsweetened chocolate in the top of a double boiler over hot water set on low heat (I just put directly in a pan and put on very low heat.) Cover and cook only until melted. Remove the top of the double boiler and set aside, uncovered to cool.
Sift together flour, baking soda and salt and set aside.
In a two-cup glass measuring cup, dissolve the coffee in a bit of boiling water. Add cold water to fill to the 1 1/2 cup line. Add rum or other liquor and set aside.
Cream the butter in a large mixing bowl. Add vanilla extract and sugar and beat to mix well. Add eggs one at a time, beating until smooth after each addition. Add chocolate and beat until smooth.
Then, on low speed, alternately add the sifted dry ingredients in three additions with the liquids in two additions, adding the liquids very gradually at first to avoid splashing and scraping the bowl with a rubber spatula after each addition. Be sure to beat until smooth after each addition, especially after the last one.
Pour into the prepared pan. Rotate pan a bit in opposite directions to level the top. In the Mini-Bundt pan the batter will almost reach the top of the pan. This is OK- it will not run over and you will have a beautifully high cake.
Bake 70 to 75 minutes, until a cake tester inserted in the middle of the cake comes out clean and dry.
Cool in the pan for about 15 minutes on a wire rack. Then cover with the rack and invert, leaving the cake upside down. As an optional additional step, sprinkle the hot cake with more rum. Let stand until cool. Dust with confectioners sugar before serving.
Make 12 to 24 portions.
Number of Servings: 16
Recipe submitted by SparkPeople user YOUNG1952.