These little bite size, guilt free bars are easy to make and would also serve an office potluck! It has just that yum kick of rum, and when combined with cream and chocolate, truly sinful! My coworkers loved it, and they were gone in no time!
What you need: Makes 54 cake bars, 2x2 inch each
12x18 inch rectangular cake pan
1 cup all purpose flour
1 cup brown sugar
1 tsp baking powder
A pinch of salt
2 tsp vanilla extract
6 eggs
3 tsp cocoa powder
3 tsp instant coffee powder melted in 1/2 cup of hot water
3 tsp rum
For the syrup:
6 tsp rum
6 tsp sugar dissolved in 1 cup of boiling water (or in the maraschino cherry syrup)
2 tsp lime juice
1 tsp strawberry jam
For the frosting:
2 cups heavy cream
2 Tbsp confectioners sugar
1 tsp vanilla extract
A chocolate bar, grated to shavings
8oz can of maraschino cherries in syrup
A tray of ice cubes
What you need: Makes 54 cake bars, 2x2 inch each
12x18 inch rectangular cake pan
1 cup all purpose flour
1 cup brown sugar
1 tsp baking powder
A pinch of salt
2 tsp vanilla extract
6 eggs
3 tsp cocoa powder
3 tsp instant coffee powder melted in 1/2 cup of hot water
3 tsp rum
For the syrup:
6 tsp rum
6 tsp sugar dissolved in 1 cup of boiling water (or in the maraschino cherry syrup)
2 tsp lime juice
1 tsp strawberry jam
For the frosting:
2 cups heavy cream
2 Tbsp confectioners sugar
1 tsp vanilla extract
A chocolate bar, grated to shavings
8oz can of maraschino cherries in syrup
A tray of ice cubes
Preheat oven to 350 degrees F. Grease the pan with butter and dust it with flour. Set aside. Sift together flour, cocoa, baking powder and salt. Set aside.
Using a hand mixer, whisk the eggs and sugar together until the mixture doubles in quantity. When the mixture is light yellow and frothy, slowly add the flour and beat on the lowest setting until combined. Don’t over beat. Now mix in the warm melted coffee and rum, stir it in by hand and mix until incorporated.
Pour the batter into the pan and gently tap it down to get rid of any air bubbles. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely.
In the meantime, combine all the syrup ingredients, and gently warm it, do not boil. Turn off and cool. Once the cake is cooled, scrape off any top crumbs. Using a fork, uniformly poke the cake top all over. This will help with soaking the cake well in syrup.
Sprinkle the entire cake with the prepared warm syrup. Set it aside for the cake to soak in. Maybe about 30 minutes.
Place ice cubes in a large bowl, place a smaller bowl to rest on top of the ice cubes. This is especially important if your outside temperature is warm. The ice will keep the cream cold and just the right consistency to frost. Pour in the cream, sugar and vanilla. Whisk it until light and frothy, until it forms peaks. Using a palate knife or a piping bag, cover the cake with a layer of cream.
Place maraschino cherries on top about 2 inch apart, so they would center each bar. Decorate it with chocolate shaving. Let it chill overnight for the best taste.
Measure them out and cut them into 2 inch pieces, and they will serve a party! They just taste divine, and people will surely come back for seconds, I guarantee it :-) Enjoy!
