Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

August 20, 2008

CHOCOLATE RUM CAKE WITH FRESH CREAM TOPPING

250 Grams Plain Flour / Maida 250 grams soft brown sugar 3 Eggs Beaten 3 tablespoons cocoa 1 teaspoon baking […]

250 Grams Plain Flour / Maida

250 grams soft brown sugar

3 Eggs Beaten

3 tablespoons cocoa

1 teaspoon baking powder

1 cup sunflower oil or any other cooking oil

1 cup milk

1 teaspoon vanilla essence

4 tablespoons Rum

200 grams fresh cream

3 tablespoons icing sugar

10 walnut halves

Sift flour, cocoa and baking powder into bowl. Mix in the brown sugar. Add the beaten eggs, rum, oil, a little milk, and vanilla essence and mix well to a smooth batter. Pour into a greased and papered cake tin and bake for 1 hour in a slow oven or until the case has risen well and brown on top. Set aside to cool then remove from the tin.

Beat the Cream, Icing sugar and the remaining milk until thick and creamy. Pile on top of the cake and smoothen with a spatula. Decorate with the walnut halves.

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Article written by Bridget White-Kumar
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