Chococo rum-soaked cakes


Rhumchoco cakeTrying this coconut/praline/rhum/chocolate cocktail in Rabot 1745 last time, gave me some ideas for cakes! But then what does not give me ideas for cakes..

Anyway, I baked this one just before going away for my holiday in Croatia (which explains the lack of posts recently). I was leaving the man at home all by himself and felt a bit guilty to go on a girly beach-mojito-gossip holiday while he was staying in England, under the pouring rain by 15 C. So I decided I would back a few breakfast cakes (yes, I know rum is not the ideal breakfast drink) to make him feel better and brin a bit of sunshine to his plate.

Ingredients: 120 g dark chocolate (min 70% cacao solids) – 250 g soft butter – 200 g dark brown sugar – 50 g caster sugar – 1 tsp vanilla extract – 4 large eggs – 220 g self-raising flour – 125 g shredded coconut – 6 tbsp dark rum – 100 ml milk

1. Preheat the oven to 180 C. Grease and line cupcake or muffin tins (or use silicon ones).

2. Melt the chocolate using a bain-marie: in a bowl, set over a pan of gently simmering water, making sure the water does not touch the base of the bowl. Stir gently until the chocolate is completely melted, then remove from the heat and set aside to cool (but not long enough to set)

3. Beat the butter, vanilla and sugar with an electric mixer until fluffy. Add the eggs one at a time, beating well between each. Beat in the chocolate and mix until well combined. Finally, add in the flour and the shredded coconut and mix well.

4. Divide the mixture between the cupcake/muffin tins and spread evenly. Bake in the oven about 10 mn. Insert a skewer in the centre of the cakes to check if they are thoroughly baked. If the skewer comes out clean, the cake is ready. Leave to cool.

5. While the cakes are in the oven, start making your boozy syrup. Gently heat 100 ml milk with the sugar in a small pan, until the sugar is dissolved. Simmer for 3-4 minutes then remove from the heat and add in the rum.

6. Brush each cake generously with the syrup, twice at 5 mn intervals to allow the cake to soak in the syrup. Sprinkle the top of the cake with coconut shreds.



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