Chocolate Rum'n Cream cake recipe


Dear chocolate rum'n cream cake, 
Have I ever told you that I love you? Always and forever... I take you to be my best friend, my faithful partner, my one true love! 

Please tell me you are in love with this baby, how can you not be? Here is a dense moist chocolate cake infused with warm rum syrup, sandwiched in a layer of strawberry jelly and topped with rum infused whipped cream. Once it is chilled, it is then garnished with grated dark chocolate to add to the excitement. 


This recipe makes 2-7 inch cakes

Ingredients:

For the cake:
  • 4 eggs, at room temperature
  • 2 cups whole wheat flour
  • 2 cups dark brown sugar firmly packed
  • 1/2 cup regular cocoa powder
  • 1/2 tsp instant coffee powder melted in a few spoons of warm water
  • 1/2 tsp salt
  • 3/4 cup vegetable or canola oil
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup buttermilk
  • 1 tsp vinegar

Filling:
  • 3 Tbsp. strawberry jelly
  • 1/2 cup rum, of your choice
  • 2 tsp sugar
  • 3/4 cup warm water
Frosting:
  • 2 cups heavy whipping cream , chilled overnight
  • 2 Tbsp. icing sugar
  • 1 tsp clear vanilla
  • 1 Tbsp. rum
  • Grated dark chocolate bar for garnish

Directions:
  1. In a bowl, whisk together flour, cocoa, baking powder, soda and salt. Set aside.
  2. Melt instant coffee powder in 1/4 cup warm water. Set aside. 
  3. In another bowl, combine oil, buttermilk, vinegar and instant coffee mixture, set aside.
  4. Powder the sugar in a blender, this helps with getting the eggs fluffy faster.
  5. Beat the eggs, vanilla and powdered sugar together until the sugar dissolves and the mixture is light and frothy.
  6. Now add the flour mixture and buttermilk mixture to the egg in three batches, alternating them. Using a spatula or wooden spoon, combine well after each addition. Set aside. 
  7. Preheat the oven at 350-degree F.
  8. Grease and flour dust two 7-inch cake pans. Add a sheet of parchment to the bottom of the pan, for easy removal. 
  9. Pour the cake batter equally into two pans. Gently tap the pans to release air bubbles. 
  10. Bake for 30-35 minutes in the middle rack. Once the cakes start to leave the edge of the pan, test it by inserting a skewer in the center. If it comes out clean, remove the pans and let cool completely. 
  11. While the cakes cool, prep the filling and frosting. 
  12. Whisk the strawberry jelly and set aside. Combine water, rum and sugar. Set aside. 
  13. In a large bowl, pour the chilled whipped cream, vanilla and rum. Whip the cream on high for 4-5 minutes. Once it starts to form soft peaks, add icing sugar and whip until the peaks are stiff. Chill it in the fridge until ready to use. 
  14. Once the cakes are cooled, remove the parchment paper from the base.  
  15. Add a spoon of whipped cream on a serving platter. Place the first cake on it. 
  16. Poke the top of the cake gently with a fork. Add half of the rum syrup on it and spread it evenly to soak. Now add a generous layer of strawberry jelly. 
  17. Place the second cake over it and repeat the soaking process with the remaining rum syrup. 
  18. When the cake has soaked the syrup in, top with the prepared whipping cream. 
  19. Grate a dark chocolate bar over the cake for garnish. 
  20. Chill the cake for a few hours before serving. Enjoy!