|Copyright 2013 LtDan'sKitchen blogs|
Rum Cake - Adapted*
1 ½ cups flour
10 tbsp cocoa powder
½ tsp salt
2 tsp baking powder
1 ½ cup sugar
4 eggs separated
1 cup vegetable oil
1 cup milk
½ tsp vanilla
1. Sift all solid ingredients and add the sugar. Mix well and make a well in
2. Combine egg yolks, oil, milk and vanilla. Mix well with wire a whisk. Add
into the flour mixture.
3. Beat the egg whites until stiff peak forms. Fold into the batter.
4. Divide the batter into two 9-inch greased round pans lined with wax paper.
5. Bake at 350°F in a preheated oven for about 30-45 minutes or until cake
tester comes out clean. Cool in the pan for 10 minutes. Invert onto a wire
rack and peel off the wax paper. Cool completely.
3 cup heavy whipping cream
1/4 cup confectioner's sugar
1 tsp vanilla extract
1/2 tsp gelatin softened in 1/4 cup hot water.
In a large metal bowl, add the softened gelatin to the cream and whip until soft peaks form. Add the sugar and the vanilla extract and continue to beat until stiff peaks are formed. Do not overbeat. Keep cool and set aside.
1 cup water
1 cup white sugar
2 tbsp white rum
In a small saucepan, heat the sugar and the water over medium low heat until the sugar dissolves. Continue to cook for 5 minutes and take off the heat. Add the rum and allow to cool.
To assemble, arrange one of the cakes on a cake platter and poke with a toothpick to create holes for the syrup to penetrate the cake. Spoon half the syrup over it to soak the cake. Spread with enough cream frosting and top with the second layer. Soak with the remaining syrup and cover the cake with the remaining cream frosting. Garnish with chocolate curls and store in the fridge until ready to serve.
Arrange white and dark chocolate curls on top of the cake and store in the fridge until ready to serve.
* Good Housekeeping