Chocolate Rum Cake

Let us just say hello with the same fervor though we are meeting after more than two months. Let’s not talk about the long absence because it’s such a drag. Instead, let’s talk about a refreshingly moist and rich cake which would raise your spirits in the scorching heat of Indian summer and which is oh-so-needed. A friend in need is a friend indeed. IMG_20170530_170201_HDR_1496296813526

My quest for a “more” scrumptious chocolate cake is never ending. The chocolate cakes I have blogged about are all winners. But whenever there is an occasion for a chocolate cake, I mostly never go back to my own repertoire. It is strange but true. I search for recipes offering something new, a new ingredient, a different way to mix, or a new method to bake or make a cake without baking (other than cheesecakes ). I call it greed.

Coming to this cake, it looks a simpleton, but wins applause much before melting in mouth. Slicing the cake evokes as many ooohs and aaaahs that you can actually take a two minute break to let the hysteria subside, only to brace yourself for more to come.

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The recipe calls for molten chocolate which we have done before, but without any buttermilk, which we have not. To turn things heady it also calls for a deadly decoction of rum and hot coffee which we alternate with flour as we mix the batter. How sexy is that! The batter is quite thin but firms up almost mousse like upon baking and cooling. Since the cake was for my favorite birthday of the year, I drenched it in some more rum before covering it in rum flavored ganache. The seconds were expected but the thirds sent the cake to the blog 🙂

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Chocolate Rum Cake:
Yields one 8 inches round cake

70 grams dark chocolate (I used 62% Cocoa)
1 Cup All purpose flour
½ teaspoon baking soda
A pinch of salt
8 gram espresso coffee powder
½ Cup boiling water
½ cup dark rum
113 grams butter at room temperature
1 teaspoon vanilla extract
1 Cup sugar
2 medium eggs
A few tablespoons dark rum

Rum infused chocolate ganache:
200 grams good quality chocolate
180 grams low fat cream
1 tablespoon rum

Bake the Cake:
• Pre heat the oven to 165 °C
• Grease an 8 inches round cake pan and dust with all purpose flour
• Chop the dark chocolate into small chunks and melt in a bain marie without letting the vessel touch the boiling water. Cool and keep aside
• Mix all purpose flour, salt and baking soda in a bowl and keep aside.
• Dissolve coffee in boiling water and cool it. Add ½ cup rum to it and keep aside.
• In a large bowl, beat Butter till creamy. Add sugar and beat till light and fluffy, about 3 minutes. Add vanilla extract and mix well. Add eggs, one at a time and beat for a minute after each addition scraping the base of the bowl.
• Mix in molten and cooled chocolate and mix well.
• Add flour mixture and coffee-rum mix alternately, staring and ending with the liquid.
• Mix the batter well and pour into the pan.
• Bake for about 40 minutes or till tester comes out moist but clean.

Make the ganache:
• Chop the chocolate finely in a medium bowl.
• Heat cream in a heat proof bowl over medium heat just till bubbles appear on the edges.
• Pour the heated cream over the chocolate and cover it to sit for about 5 minutes.
• Add in rum and mix the ganache till its smooth.
• Pour over the cooled cake.

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Christmas Fruit Cake

Festivals always arrive a few days before “the” date. They can be felt in the air, smelled in home kitchens, heard in excited conversations of the children and elders alike, seen in the markets and just everywhere. The patient wait and the preparations for the celebrations, days in advance, make revelry even more special.  So, in our home Christmas  festivities almost always arrives in October, when I soak fruits in alcohol for this traditional Christmas Fruit Cake.

Camera360_2015_12_24_042809-001This cake is different from a regular fruit cake as it has a good amount of caramel in it. Caramel gives it a typical deep brown color as well as the toffee flavor which amalgamates beautifully with the alcohol and fruits, and at the same time keeps the cake moist. I prefer to bake my cake at least one week in advance and let the flavors mature with regular feeding of rum. The alcohol not only keeps the cake moist, it increases its shelf-life as well.

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Though I have been baking this cake for as long as I can remember, this year I baked two cakes. One is what you see here, and the other one using the same recipe, with brown sugar replacing the regular sugar and rum replacing the caramel altogether. That cake is still maturing and it will be another couple of days before I can update you on that one. Till then, here is the traditional Christmas Fruit Cake in all its goodness. Merry Christmas!

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(Update 28.12.2015- So, we finally had the rum cake and we did miss caramel in it. This cake was light brown in color unlike one with caramel, and more on sweeter side. It lacked the toffee-rum flavor which I feel is the very soul of the Christmas cake. So, I don’t think I am going to replace caramel with anything as for now! )

Christmas Fruit Cake
(Yields two 8 inches square cakes)

Ingredients

For the fruit mix:
• 500g chopped mixed dry fruits
• 1/4th cup rum/brandy
• 1/4th cup orange juice
• Zest from the peel of one orange
• Juice from one lemon
• 1 tbsp vanilla extract
• 1/4th tsp powdered cloves
• ½ tsp powdered cinnamon
• ½ tsp powdered nutmeg

For the caramel:
• 1 ½ cup sugar
• ¾ cup hot water
• 1 tsp instant coffee powder

For the cake:
• 500 grams alcohol soaked mixed fruit
• 2 cups plus 2 tbsp all purpose flour
• 200 gms unsalted butter, room temperature
• ¾ cup sugar
• 4 eggs
• caramel syrup
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 tsp pure vanilla extract

To make the fruit mix:

• In a non-reactive bowl, place all the ingredients listed under the “fruit mix” and stir well.
• Cover with a fitting lid and keep under refrigeration for 3 days or more. I soak my fruits 3 months in advance
• Mix thoroughly every 3rd day and feed more alcohol as and when needed.

To make the caramel:
• Place sugar in a heavy bottomed pan. Keep the pan on medium-slow flame and let the sugar melt.
• Once sugar begins to melt, rotate the pan to swirl the sugar till it completely melts. Don’t fret if the sugar crystallizes, just keep stirring and it will melt to become caramel.
• Let the caramel reach deep amber color, at which point turn off the flame. Very carefully, slowly add the hot water into the pot and keep stirring. It’s a good idea to wear baking gloves at this time as the caramel will splatter A LOT. Keep mixing the caramel till it settles and dissolve a teaspoon of instant coffee powder to it. Reserve.

To make the cake:
• Heat the oven to 150° C. Grease two 8X8 inches square pans and line thrice with parchment paper. This step is very important since the cake bakes for a long time and not lining with enough parchment layers will result in hardening of the edges. Grease parchment paper as well.
• Toss the soaked mixed fruit in flour well in a large bowl so that the fruit is completely coated. Add the salt and baking powder and mix well. Keep aside.
• Beat the butter and sugar with electric blender till fluffy, about 2 minutes. Then add the eggs and beat well again
• Add the caramel syrup and vanilla extract and beat again till well incorporated. The mixture may appear curdled.
• Add the flour coated mixed fruit mixture to the butter mix and stir well.
• Pour the batter into the prepared pans and bake for about an hour. The cake, when done, will be dark golden brown on top and a skewer inserted into the middle of the cake will turn out clean.
• Turn off the oven and let the cake cool. Once cooled, poke several holes into the cake and feed it with rum. Cover the cake in multiple layers of parchment paper and let the cake sit on room temperature for about a week. Feed rum at least twice while the cake is maturing.

Extra notes:
1. Do not pack the cake directly with aluminium foil as the juices of the cake may react with the metal. Its better to cover in the parchment paper and clean wrap and store at room temperature.
2. Though it is better to mature the cake for at least a week, a minimum of two days is much desired.