How To make Double Chocolate Rum Cake

Chocolate Rum Cake with a Kick

You don't want just any old rum cake, do you? I mean, what's life without a little controversy. (Can a cake be controversial?) Anyway, I didn't want to just come up with a plain ol' rum cake, no I had to go all crazy (maybe a little controversial) and make a chocolate rum cake with a kick.

I know what you're asking...what's the kick? Are you sure you want to know? You have to promise me you'll just give it a chance before saying no way.

Ok, the kick is cayenne pepper powder. (Oh, the controversy.) Yeah, I know it sounds a little strange, but it really works well with the chocolate and no, it doesn't make the cake spicy hot...promise.

This cake is moist with a really chocolaty flavor and a good helping of rum with just a hint of spice to it. Try it! I think you'll love it.

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How to make a coffee, chocolate and rum cake

James Martin demonstrates how to make this wonderfully rich cake in this clip from James Martin's United Cakes of America. For all the cake recipes from the series and more on the show go to goodfoodchannel.co.uk/cakesofamerica

Rum balls recipe—decadent, chocolatey, rum-soaked treats for the holidays ahead

Rum balls recipe: Many Calcuttans have grown up eating rum balls from Kathleen, Nahoum's, or Flury's, and many more. Rum balls were developed as a way for bakeries to use up leftover cakes and trimmings, but they are delicious—very often tastier than the cakes they were made from! They are the perfect gifts for holiday parties, as they are easy to make, easy to transport and easy to consume without making a mess—but most importantly they are very rich, very satisfying, and they have rum! Could it BE any better?

In this recipe we are starting with a readymade fruitcake, but if you have some leftovers from a fruitcake you made, put it in your rum balls! Use the recipe as a guide because depending on the cake you are using the quantities of rum or corn syrup may need to be adjusted. If it is too shaggy, add more cake. If it is dry, add some rum. We are keeping the frosting simple by dipping the balls in dark chocolate, but there are many possible variations. Hope you give these a try!
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Rum And Raisin Chocolate Mousse Cake 朗姆葡萄巧克力慕斯蛋糕

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Ingredients for sponge cake （海绵蛋糕）:
4 eggs - grade A （鸡蛋）
90g caster sugar （细砂糖）
100g plain flour（普通面粉）
20g cocoa powder （可可粉）
50g Melted butter （溶化牛油）
50ml milk（牛奶）

Dark Chocolate Mousse （黑巧克力慕斯）:
100ml milk （牛奶）
2 egg yolks （蛋黄）
40g caster sugar （细砂糖）
160g dark chocolate （黑巧克力）
3 tsp gelatine（鱼胶粉）
60ml water（水）

300g dairy whipping cream （动物性鲜奶油）

80g raisins （葡萄干）
40ml Rum （朗姆酒）

Syrup （糖浆）：
1 tbsp caster sugar （细砂糖）
1 1/2 tbsp hot water （热水）
25ml Rum （朗姆酒）

Rich And Moist Chocolate Loaf Cake So Easy To Make

How to make the rich and moist Chocolate Loaf Cake.

Here's what you'll need:
2 large eggs
1 and 3/4 cup sugar (350g)
1/2 cup oil (125ml)
3/4 cup milk (190ml)
1/3 cup yogurt (100g)
2 tsp vanilla (10ml)
2 cups all purpose flour (250g)
1 cup unsweetened cocoa powder (90g) Spooned and leveled (try to use a good quality pure cocoa powder
2 tsp baking powder (10g)
1 tsp baking soda (5g)
1 tsp salt (5g)
1/2 tbsp instant coffee (5g)
1 cup hot water (250ml)

Chocolate Ganache:
1 cup chocolate chips (175g)
1/2 cup hot heavy cream (125ml)

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My husband hates CHOCOLATE CAKE but LOVED this one!

RECIPE:
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If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.

INGREDIENTS:

Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water

Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.

IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)

Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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Electronic Kitchen Scale -
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Cake Release -
Pastry Brush -

NICE-TO-HAVE:
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Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

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