Chocolate Rum Cake
Source of Recipe
Sainbury's
List of Ingredients
Cake mixture
250g butter, softened
250g light brown soft sugar
4 medium size eggs, beaten
250g self-raising flour, sifted
2 x 15ml spoons hot water
50g ground almonds
4 x 15ml spoons cocoa powder
15ml spoon coffee essence
15ml spoon rum
20 hazelnuts (approximately)
Butter Icing
125g butter, softened
250g icing sugar, sifted
125g plain chocolate, melted
2 x 5ml spoons coffee essence
2 x 5ml spoons rum
Recipe
Grease and line a deep 23cm round tin.
Beat together the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well after each addition. Fold in the flour and water.
Stir the almonds, cocoa, essence and rum into the above sponge mixture. Spoon into the prepared tin and spread evenly.
Bake in a preheated oven, 190°C, 375°F, Gas Mark 5, for 50-60 minutes, until the top springs back when touched. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Beat the butter and icing sugar together until light and fluffy, then beat in the remaining icing ingredients.
Cut the cake in half horizontally and sandwich together with one third of the icing. Spread another third over the top of the cake.
Place the remaining icing in a piping bag fitted with a large star nozzle and pipe whirls around the edge. Top each whirl with a hazelnut.
To freeze: Open freeze until firm, then place in a rigid container or wrap in foil. Cover or seal, label and return to the freezer.
To thaw and serve: Leave overnight in the refrigerator, then unwrap and leave at room temperature for 1-2 hours.
|
Â
Â
Â
|
member logon
