There’s been a couple of late-comers to my little Facebook community recipe swap but given that I’m married to a man who is perpetually late that doesn’t bother me at all. ‘Better late than never’ is a daily mantra at Colonial Cravings HQ. Abi, whose bakes pop up every now and then over on the Facebook page, has sent through this recipe for a rather interesting and tasty sounding cake. For my money you can’t go wrong with chocolate and rum, so over to Abi… (N.B. Abi bakes in imperial but I’ve put metric conversions in for those who don’t)
I have been making this cake for a squillion years, although the addition of the rum is relatively new to my recipe. Dark chocolate, rum and tangy but not sweet, soured cream all give this cake a bit of a grown up feel. It’s never dry, but it is fairly dense, so don’t have a huge piece!
6 medium free range eggs
8oz/225g self-raising flour
4oz/115g cocoa powder
160ml flat cola
2 x shot glasses dark rum ( I used Santa Teresa Anejo Gran Reserva feel free to use your favourite dark rum)
300ml soured cream
200g dark chocolate
Fresh raspberries for decoration
Pre-heat your oven to 170°c and grease and line two sandwich tins.
Cream together the butter and the sugar until they are light and fluffy.
Beat the eggs in a separate container before adding a little at a time to the butter and sugar mixture, with half a teaspoon of flour each time and beating to prevent curdling.
Sieve in the remaining flour and cocoa powder and fold this gently into the mixture.
Very gently stir in the cola and rum until a smooth consistency is achieved.
Split the mixture between your prepared cake tins and cook in the middle of the oven for 40-45 minutes. Once the sponges are cooked, remove them from the tins and cool on them on a wire rack.
To make the icing melt the chocolate, either in a bowl over a pan of simmering water (making sure not to get any of the water in the chocolate) or in a microwave. It is very easy to burn chocolate in a microwave so I usually do it in 20 second bursts, stirring thoroughly between each one. Allow the chocolate to cool slightly.
Add the chocolate to the soured cream in a large bowl. I recommend using an electric whisk so the two combine really well whilst adding a little air.
Spread half of this mixture in the middle of the two cakes and the other half on top and then decorate with some fresh raspberries. EAT!