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Naughty But Nice Chocolate Recipe

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by Danielle (subscribe)
I am a primary school teacher that is very passionate about the arts and creativity. I enjoy writing about different events to show how people can make the most out of their life.
Published March 2nd 2013

I wanted to make a cake for my cousins 19th birthday party, however I didn't want to just end up making a normal birthday cake, as at that age they want something unique and original; and let's not forget at that age a person in England is legally allowed to drink; for the first couple of years they seem to have to drink for any occasion. For these reasons, I felt a boozy cake was in order.

As I was making this cake for the first time and I was trying something new by putting alcohol into the cake; I didn't know what to expect. I wanted a cake that was rich, creamy, full of flavour and strong hint of alcohol of course.

From my experience, putting chocolate and alcohol together always works a treat; especially when you have the strong dark chocolately flavour with one of the dark spirits.

Here are the ingredients and method of how to bake this fantastic cake:

Serves: 12
400ml any type of rum
100g cocoa powder
220g softened unsalted butter
4 large eggs
550g soft brown sugar
1/2 tsp baking powder
2 tsp bicarbonate of soda
200g melted dark chocolate (75% cocoa solids)
350g plain flour
100g white chocolate
200g milk chocolate

Preparation method:
Prep: 30 mins | Cook: 30 mins

1. Grease two cake tins with butter, making sure you get all the parts of the tin so that it doesn't stick. Try and get quite deep cake trays, as there will be a lot of mixture.

2. In a bowl sift flour, baking powder and bicarb together and set aside.

3. Stir in half of the rum into the cocoa, mix well and set aside in another bowl.

4. Cream half of the butter and sugar in another bowl until fluffy. Then add the eggs one at a time. Make sure beat this mixture well, as we don't want any lumps of butter in the cake.

5. Now fold the ingredients in the three bowls in one. Melt the white and milk chocolate and pour this into the mixture as well.

6. Divide the mixture equally between the 2 tins and bake in the centre of a 170 C / 150 C fan / Gas 3 for 30 minutes.

7. Leave the cakes to cool for 10 minutes before removing them carefully from the tray and placing them on a wire cake rack.

8. Make the frosting: beat the rest of the softened butter and icing sugar until it turns into a pale colour.

9. Add the rest of the rum and blend into the frosting mixture.

10. Melt the dark chocolate and fold gently into the frosting mixture.

11. When the cakes are completely cool and your frosting mixture is ready, put a reasonable amount of frosting mixture on top of the first cake and place the other one on top. When stable, you are ready to frost the outside of the cake. Leave to set for hour an hour until it is firm.
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Why? Fun, tasty and full of flavour.
When: Whenever
Where: Home, perfect for a rainy day or someones special day.
Cost: No more than 5
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