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.

Pina Colada Cheesecake

On Sunday we had such fun filled birthday celebrations in Bahamas! Or so I imagined, eating this Pina Colada Cheesecake that really made up for a few misses. Well, almost.2Its been a long time since I baked a cheesecake though there often is a demand for one. As we geared for the birthday in smoldering May, a coconut cheesecake seemed the best choice. A few splashes of rum and a few chunks of pineapple make everyone merry. Did I mention hidden chocolate chips in the rum cream topping? I was ready with the plan.1WP_20160529_08_54_22_ProThough we do get mascarpone here, it’s obscenely priced and I can’t bring myself to bake with an ingredient I wouldn’t be happy buying. Luckily, you can make your own mascarpone at home and that what I do. It tastes far better than the store bought and costs a fraction. Though it takes a bit of planning as making mascarpone at home takes two days, it’s totally worth the time. I suggest you make your own mascarpone and spend that hard earned money on that Ruby woo or Nymphette, or both. Making your own mascarpone can empower you in some ways.WP_20160530_17_50_03_Pro (2).jpgI believed that Pina Colada would be a great flavor to be translated into a cheesecake and I wasn’t wrong because it’s one of the most superlative cheesecakes I have baked, and is decadent at its best. Though I trust my gut feeling while choosing a flavor, it’s the smiles, hugs and kisses which really tell it all.3Homemade Mascarpone Cheese:
(Adapted from here)
Yields around 650 grams cheese

• 1 Liter amul cream (25% fat)
• 2 tablespoons lemon juice

1. Prepare a bain marie  large enough to hold the vessel you are going to pour your cream in. Bring water to simmer.
2. Empty the cream in a large heatproof vessel and place in bain marie. Heat the cream gently till it registers a temperature of 85° C.
3. Add the lemon juice and keep stirring the cream till it thickens and coats the spatula, 3-4 minutes.
4. Take the cream vessel out and cool it to room temperature. Chill cream for up to 24 hours. It will thicken further under refrigeration.
5. Spread layers of clean muslin cloth and empty the thickened cream into it. Hang it inside refrigerator for 24 to drain out whey.
6. Store tightly under refrigeration for up-to a week.

Pina Colada Cheesecake
(Adapted from here)
Makes a 9 inch round cheesecake

Ingredients:
For the Crust
• 6 tablespoons (3/4 stick) unsalted butter, melted, divided
• 3/4 cup digestive biscuits crumbs
• 1/2 cup unsweetened shredded coconut, toasted, cooled
• 1/4 cup sugar

For the filling
• 680 grams cream cheese, room temperature
• 1 ½ cup sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 3 tablespoons corn flour
• 4 large eggs
• 1 cup canned cream of coconut, unsweetened
• 1/4 cup rum

For the topping
• 400 grams amul cream
• 1/3 cup confectioner’s sugar
• 2 tablespoons rum + a handful of chocolate chips (optional)
• Small chunks of freshly chopped pineapple

Bake the crust:
1. Preheat oven to 176° C. Brush 9-inch-diameter springform cake pan with 2.5-inch-high sides with 1 tablespoon melted butter. Line the pan with parchment paper; lightly brush paper with some of melted butter.
2. To roast coconut, scrape a fresh coconut and roast at 176° C for 7-10 minutes, tossing the coconut regularly till it turns very light golden. Cool and keep aside.
3. Blend crumbs, coconut, sugar, and remaining butter in a medium bowl. Press mixture tightly over bottom of prepared pan. Bake crust until lightly browned at edges, about 10 minutes. Cool. Reduce oven temperature to 150° C

Prepare the filling:
1. Using electric mixer, beat first 4 ingredients in large bowl until blended. Add eggs 1 at a time, beating for a whole minute before adding the next. Beat in cream of coconut and rum.
2. The batter will be thin. Gently pour batter over crust.
3. Place the pan on a big sheet of heavy duty aluminium sheet such that you get over-hangs above the edges. Secure the overhangs to make it a watertight contraption.
4. Place cake pan in large roasting pan. Add enough boiling water to roasting pan to come 1 inch up sides of cake pan.
5. Cover roasting pan with foil and bake cake 1 hour.
6. Remove foil. Bake until cake is pale brown, puffed, and just set in center, about 40 minutes#. Cool cake in water bath 2 hours. Remove from water; run knife around cake to loosen. Chill cake in pan for minimum 6 hours. (Can be made 2 days ahead. Cover and keep chilled.)

#My cake took more than two hours at this step and I almost became impatient. A frantic google search enlightened me by the fact that it was alright to bake as long as the center was jiggling and that the baking time has a lot to do with the temperature inside the oven. Mine being an old equipment, took more than two hours but you really need to keep a check to avoid over-baking. The key is to turn off the oven when its still jiggling in the center and leave it in the water bath inside the oven where it will keep on setting with time.

For the topping:
1. Chill the amul cream at least for six hours. Remove the thickened cream in a bowl and discard the separated water. Add the confectioner’s sugar and beat gently to lighten the cream.
2. Add in the rum and beat once more. Mix in chocolate chips if using.
3. Spread over the cooled cheesecake and decorate with pineapple chunks and cherries.