Transfer the batter into a greased baking pan.

Cut the cake into three layers horizontally and use some of the chocolate mixture to sandwich the layers together. To make the filling and icing, heat the cream until boiling, remove the pan from the heat and whisk in the chopped chocolate and rum until the texture is smooth and glossy. Gradually add sugar to butter, beating well.

Because the flavors are so intense, you need only a thin slice to be perfectly satisfied.

I loved the little rum flavour wafting through the cake. It packs a (rum) punch and is an excellent cake to go along with a steamy cup of coffee. Smooth out the top and bake in a preheated oven at 170°c/340°f.

The cake shown below in the video is my homemade rum cake from scratch.

You will just need to add. Beat in the eggs one at a time along with rum until blended. In a small saucepan, over medium high heat, combine the butter, sugar, rum and water.

N o box mixes.) ingredients 1/2 cups walnuts, crushed 1 1/2 cups granulated white sugar 1/2 cup (1 stick) butter, softened 3 tablespoons + 1/2 cup vegetable oil, divided 1 3/4 cup all purpose flour 1/4 cup unsweetened cocoa powder (not dutch process) 4 teaspoons baking powder 1 teaspoon.

While cake is cooling, begin to make the chocolate rum syrup. Combine flour and the rest of dry ingredients, then add to the sugar mixture in 5 separate portions, pouring a bit of hot water in between each. Blend well, then beat at medium mixer speed 2 minutes.

Leave to cool until the mixture has thickened.

Step 1 preheat oven to 350 degrees fahrenheit. This recipe is a little different than most cake recipes. You actually let this cake cool completely and put it back in its cake pan.