A moist, decadent, chocolate cake adorned with rich chocolate, rum, ermine frosting. This cake was an absolute hit, and everyone wanted to eat half of it. Unfortunately there was only one cake. Next time I will make it twice as tall.
Ingredients
2/3 cup white sugar
0.75 cup plus 2 tbsp flour
1/3 cup cocoa powder
0.75 tsp baking soda
0.75 tsp baling powder
0.5 tsp salt
1 egg
0.5 cup milk
0.25 cup vegetable oil
1 tsp vanilla extract
0.5 cup boiling water
frosting:
20g flour
1 cup milk
120g sugar
1 stick butter
1 tsp vanilla
3 tbsp cocoa powder
2 oz dark chocolate
1 tbsp rum extract
Preparation
Preheat oven to 350F. Line a 9-inch cakepan with parchment paper. Oil lightly.
Stir together the dry ingredients for the cake.
Add the wet ingredients and mix with a handheld mixer for 3 minutes. Stir in boiling water by hand, and pour into prepared cake pan. Bake for 30 minutes, then remove from pan after 10 minutes of cooling.
While it's baking, prepare the frosting. Mix the flour, cocoa, and sugar. Add the milk and bring to a boil. It will thicken quickly. Add in the chopped chocolate while warm, allow to melt in. Allow to cool wrapped with plastic foil
Beat in the butter, vanilla, and rum extract.
Cut the cake in half, frost inside and the top. Dust with cocoa and serve.
Double it for a taller, more impressive cake.
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