Rum Chocolate Cake

About this recipe: Ready in under an hour, you'll love this ganache and cream filled, super moist cake.

ANGELABANKS

Ingredients

Serves: 10 

  • For cake
  • 175g plain flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 3 tablespoons cocoa powder
  • 2 medium eggs, beaten
  • 3 tablespoons caster sugar
  • 175ml milk
  • 175ml vegetable oil
  • 1 tablespoon rum
  • 2 tablespoons of treacle/honey
  • For the chocolate ganache
  • 1 (100g) bar of good quality dark chocolate
  • 2-3 tablespoons of cream

Directions

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Preheat oven to 180 degrees C. Grease or line a 23cm/ 9in round cake tin.
  2. Place all dry cake ingredients into a large bowl, add wet ingredients; mix well and pour into prepared cake tin.
  3. Bake for 35-40 minutes or until firm and springs back when you touch it.
  4. Remove from tin, slice in half through the middle, leave to cool on a wire rack.
  5. Make the ganache by melting the chocolate and 3 tablespoons of cream together.
  6. Whip remaining cream for filling.
  7. When cake has cooled enough, spread a thick layer of chocolate ganache on the inside of each cake slice.
  8. Top bottom piece of cake with whipped cream and sandwich with top layer of cake.

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