Friday, 9 March 2012

Choco-Rum Cake and Homemade Irish Cream

Happy Holi to all!
Holi at "ma casa" is celebrated with gathering of friends and family. There's lotsa booze, BBQ and tons of fun ..and yes "only herbal colours". We had a blast till afternoon and after that well somethings are best left unspoken. Lets just say after 4 O' Clock the sight was like aftermath of some hell storm.
Holi also gave me an excuse to make Choco-Rum cake and I also managed to make Irish cream and , if I may say so, it was fab. A  total crowd pleaser.

Choco-Rum cake
Adapted minimally from 4seasonsoffood

1 cup unsweetened cocoa powder (not Dutch process), plus more for dusting pan
1 1/2 cups brewed coffee
1/2 cup Dark Rum
1 cup (226 grams) unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
2 large eggs, left at room temperature for 30 minutes
1 tsp vanilla extract
Confectioner's sugar, to garnish
Whipped cream, for serving (optional)

Put a rack in the middle of the oven, and preheat to 165 degree Celsius. Butter the Bundt pan well and then dust with cocoa powder. Knock out any excess cocoa powder after dusting.
In a saucepan, combine 1 cup cocoa powder, coffee, whiskey, and butter. Heat over moderate heat, whisking, until butter is melted. Remove pan from heat, add sugar, and whisk until sugar is dissolved. Transfer mixture to a large bowl and set aside to cool for 5 minutes.
While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. In a separate small bowl, whisk together eggs and vanilla. Slowly pour egg mixture into the chocolate mixture, whisking constantly, until well combined. Add flour mixture and mix until just combined (some small lumps is fine).
 Pour batter into the prepared Bundt pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Transfer pan to a cooling rack and cool cake completely (still in the pan).
Run a thin knife around the sides of the pan to loosen the cake and then invert the cake onto a serving plate. Sift confectioner's sugar over the top of the cake and serve with whipped cream if desired.
If you make the cake ahead, store it in a cake keeper or wrap it well with plastic wrap. You can store it at room temperature for 1 day or refrigerated for up to 5 days. Cake should be served at room temperature.

Irish Cream

                                                           ( Ignore the vodka bottle :) )
1 Cup low fat cream
400 grams sweetened condensed milk
1 2/3 Cup whiskey
1 teaspoon instant coffee
2 teaspoons chocolate syrup
1 teaspoon vanilla

Combine all ingredients in a blender and set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. Shake before using.Will keep for up to 2 months.


  1. Wow! This is my sort of thing!Love the combination of chocolate and rum. Thank you, will keep this!

  2. Chocolate and rum together in cake sounds like something 'to die for'.Love it!

  3. Very adventurous. Rum and Chocolate! 1/2 C of Rum... this is my kind of cake!


Thank you so much for taking the time to comment! Happy baking! :)

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