This cake will keep for a long time and improves with age. Periodically add more rum by making small holes with a fork and pouring rum over the surface. Store wrapped in greaseproof paper in an airtight tin, in a cool place. I always have an airtight plastic box of dried fruits soaking in rum or brandy and use for this cake and many others – just top the fruit up when you take some out and pour more booze in. You can use tropical fruits – mango, pineapple, pawpaw etc. There are so many varieties of dried fruit in the supermarkets these days. Dried cranberries are delicious too. Bacardi rum or a white rum is good with tropical fruits. Don’t wait for a special occasion to make this cake – enjoy now!
This chocolate cake is moist and very fudgy and best of all, really easy to make!
200g dark chocolate
200g dark brown sugar
200g caster sugar
25g cocoa powder
85g self-raising flour
85g plain flour
¼ tsp bicarbonate of soda
3 large eggs
200g dark chocolate
284ml double cream
Grease and line a 20cm round cake tin and preheat the oven to 140C/ 160C/ Gas 3.
Place butter and chocolate in a heat proof bowl above a pan of simmering water and melt, stirring gently.
Mix flours, bicarbonate of soda, sugars and cocoa powder in a large bowl. Beat eggs and milk. Pour melted chocolate and butter and add egg mixture to the flour until thoroughly mixed. Spoon cake mix into cake tin and bake for 90 minutes (or until the top feels firm). Leave the cake to cool then turn out. When cold, slice the cake across into three layers.
Make the Ganache:
Lightly whip the cream until it just begins to stiffen. Melt the chocolate as before then combine with the cream mix, working quickly. Spread over cake layers and re-assemble, spreading remainder of ganache over the top and sides of the cake.
Decorate with chocolate curls or decoration of your choice.
Store the cake in a cool environment, in an airtight container, for up to three days.