Chocolate rum cake by Frances Ferguson of Demijohn
Working at Demijohn HQ is not too insufferable when it involves baking this chocolate rum cake made with our Dark Chocolate Rum Liqueur 29.5% – and I don’t think the family were too miserable about it, either!
I adapted this recipe very slightly from enthusiastic food blogger Sara Jayne Jones, who wrote passionately about our Chocolate Rum Liqueur 29.5% in her blog. It’s a great way to make an indulgent treat for an adult chocoholic and enjoy the strong cacao flavours of our Dark Chocolate Rum Liqueur. Our chocolate rum cake recipe is made in three easy steps, starting with the sponge, then the filling, and finally the icing.
For more information, visit www.demijohn.co.uk
For the chocolate rum sponge
INGREDIENTS
200g dark chocolate
75g self raising flour
100g unsalted butter
3x large eggs
100g dark muscovado sugar
50ml Demijohn Chocolate Rum Liqueur 29.5%
METHOD
1 Preheat the oven to Gas Mark 4/180°C/160°C (fan assisted).
2 Grease two 8” loose based cake tins and line the bases with parchment.
3 Break the chocolate into pieces and, with the cubed butter, melt in a microwave, stirring occasionally. Allow to cool slightly.
4 Separate the eggs, then whisk the egg yolks and sugar in a large bowl until creamy. Add the rum and cooled chocolate mixture to the yolks and mix well. Gently fold in the sieved flour.
5 Whisk the egg whites in a separate bowl until stiff, then lightly fold into the mixture.
6 Distribute the cake mixture between the tins and level gently.
7 Bake for 40-45 minutes, or until a skewer comes out of the cake cleanly.
For the raspberry cream filling
INGREDIENTS
200g fresh raspberries
2 tbsp icing sugar
1 tbsp Demijohn Chocolate Rum Liqueur 29.5%
300ml whipping cream
METHOD
1 Set some raspberries aside for decorating the cake, then mash the remaining raspberries with a fork.
2 Mix the cream, Chocolate Rum Liqueur and icing sugar on a high speed until soft peaks form in the mixture.
3 Gently fold the mashed raspberries in with a spatula.
For the chocolate ganache icing
INGREDIENTS
250g dark Fairtrade chocolate
235ml double cream
METHOD
1 Break the chocolate into squares and place into a bowl.
2 Heat the cream in a saucepan over a medium heat, bringing it to the boil very carefully.
3 Pour the cream over the chopped chocolate, whisking until smooth.
4 Allow the ganache to cool a little before topping the cake with it and decorating with the remaining raspberries. Put the cake together and enjoy with the family. Delicious!
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
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