John Myers
Chocolate Cake with Rum Icing
The perfect chocolate cake with rum icing recipe with a picture and simple step-by-step instructions.
Rum pouring:
- 3 tbsp Unsweetened cocoa
- 180 g Sugar
- 1 Pck. Baking powder
- 200 ml Milk
- 2 Eggs
- 100 ml Oil
- 1 Pck. Vanilla sugar
- 120 g Whole milk couverture
- 250 g Powdered sugar
- 4 tbsp Rum
- In a bowl, beat the eggs, oil, milk and vanilla sugar.
- Mix the flour, cocoa, sugar and baking powder separately and gradually add to the egg-milk mixture and stir vigorously.
- Preheat the oven to 180 °. Grease a baking pan as desired, or line it with baking paper and grease the edge. Around approx. 26 cm in diameter. Angular approx. 20 x 30 cm.
- Cut the couverture into coarse pieces, fold into the dough and immediately fill everything into the pan. On the middle shelf in the oven. Baking time 30 – 35 minutes. Make a stick test. No more dough should stick. Immediately remove from the oven and let cool down. Prick the surface several times with a wooden stick.
- Mix the pouring. Use only 4 tablespoons of rum at first. The cast must be very “tough”. The 5th spoon only if necessary.
- Lift the slightly lukewarm cake out of the tin and pour the topping over it. It is ready to eat immediately when the glaze is solid.
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