Monday, November 11, 2013

Honey Chocolate Cake with Rum

Copyright 2013 LtDan'sKitchen blogs
One time, I went to my favorite cake place to buy eclairs for my friends and I tried one of their cakes that I often ignore. It was a simple chocolate cake that was flavored with run aptly named, Very Sinful Chocolate Rum Cake. Since then, I have been plagued as to how I can recreate what I just tasted since it was so good to the very last morsel. My first attempt was when my friends were in town to attend the local festival a few weeks ago. I baked a simple chocolate cake that I infused with rum. The verdict: the cake was moist but the rum flavor was missing. Since cake number one was a bust, I needed to find another reason why I needed to bake a second chocolate cake since I'm on a regimented diet. Well, that reason came sooner than I expected. 

Copyright 2013 LtDan'sKitchen blogs
My second attempt on a Rum Cake came a few weeks later during the November 1st celebration. Armed with a new recipe, I was determined to use more rum to make the cake every bit as rummy as it is yummy. The recipe I used is a honey chocolate cake, the link to the recipe I already posted on the facebook page of my blog. I also decided to use a sugar syrup infused with rum to soak the cake but I ended up ditching the syrup as I feared the cake might end up too sweet. This is one mistake that I regret now. My one other regret is that I used the accompanying recipe for the ganache when my instincts told me to use my old recipe.  The cake came out great but there was one thing that still eluded me, the rummy moistness. I think my version of the cake came quite close but using the sugar syrup flavored with rum would have imparted the even flavor of the rum which is what I was looking for. Despite the fact that the ganache recipe I followed was good, it did not set as beautifully as my old ganache recipe. Anyway, the third time might prove to be my charm, whenever that will be. 

Honey Chocolate Cake with Rum - Adapted*

1 cup cocoa powder
1 1/2 cup hot strong brewed coffee
1 cup honey
3 cups flour, sifted
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3/4 cup unsalted butter + extra
3/4 cup vegetable oil
1 cup packed brown sugar
1 cup white sugar
4 large eggs
3/4 cup yogurt
2 tsp vanilla extract
1/4 cup rum

Chocolate Ganache with Honey:
16 oz bittersweet chocolate, chopped
2 cups heavy cream
1/4 cup honey
2 oz  unsalted butter
3 tbsp rum
1 tsp vanilla extract

1. Line the 2 9-inch round baking pans and grease with the extra unsalted 
    butter. Set aside. Preheat the oven to 350°F.

2. Sift the cocoa powder in a small bowl and whisk in the hot coffee. Add 
    the honey and mix well. Set aside and let cool completely.

3. In another bowl, sift the flour, baking powder and soda and the salt. Set 

4. In a metal bowl, beat the butter at medium speed while gradually adding 
    the oil. Add the brown and white sugar and increase the speed to high. 
    Beat until light and fluffy. 

5. Add the eggs one at a time beating well after each addition. Add the 
    yogurt and vanilla extract and beat until just incorporated. 

6. With the mixer on low, alternately add the flour mixture in three additions
    with the cocoa mixture in two additions. Beat until just combined. 

7. Divide the cake batter into the two pans and bake for 40 to 50 minutes or 
    until a toothpick inserted comes out clean. 

8. Allow the cakes to cool in the pan for 10 to 15 minutes. Run a knife on the
    sides and invert the cake. Remove the parchment and let cool completely. 

9. Prepare the ganache. Combine the cream and the honey and at low heat, 
    bring to a simmer. Remove from heat and add the chocolate. Allow to 
    stand for a minute and whisk until melted. 

10. Add the butter and allow to melt. Whisk in the rum and continue to mix 
     until smooth. Cover with a clingfilm and allow to cool until the ganache 
     is almost set but still spreadable. This can take half a day to 24 hours.

11. To assemble the cake, brush the rum on the cake layers and spread about
      a third of the ganache on one of the cake layers. Top with the second 
      cake layer. Spread a thin layer of the ganache to cover the whole cake.
      Cool in the fridge for about an hour to set the crumb coat. Cover the 
      cake with the rest of the ganache.

The cake can be made a day ahead and stored at room temperature covered with clingfilm. The ganache can also be made a day ahead. The cake tastes better a day or two after assembly. You can serve the cake at room temperature but I prefer it served cold.

*Recipe from Fine Cooking by Jill O'Connor, Issue 119.

1 comment:

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