Chocolate Coconut Rum Cake

The merry theme Choclette picked for this month’s We Should Cocoa means I get to combine two of my favourite things – chocolate and alcohol. Woot! A generous amount of coconut rum gives this luscious chocolate cake some extra oomph. The cake is lovely and moist, and has that thin, crusty top that you get when making a cake with lots of melted chocolate. And it tastes like dark chocolate and coconut rum. Nom.

And now, it’s beginning to look a lot like cocktails! I have some coconut rum left and a bottle of ginger ale in the fridge, so… cheers!

Chocolate Coconut Rum Cake

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

175 g fine-quality bittersweet chocolate, chopped

150 g butter, cut into pieces

1 cup Malibu rum

1 cup caster sugar

2 eggs


Preheat oven to 150 C. Butter a loaf pan and dust with cocoa powder.

In a bowl stir together flour, baking soda, and salt and set aside.

Place chocolate, butter and coconut rum in a saucepan; simmer over low medium heat, stirring until smooth.

Remove chocolate mixture from heat and, using an electric mixer, mix in caster sugar.

Beat in eggs, one at a time.

Stir in flour mixture until well combined.

Pour batter into the prepared pan and bake for 55-65 minutes, or until the cake tests done.

Dust the cooled cake with powdered sugar and enjoy! (The next time I’ll try this recipe for coconut whipped cream to serve with the cake, it sounds just perfect!)

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Butterscotch Muffins For Two


Sometimes you need to make just two muffins: a little bit of something sweet with that afternoon cup of coffee for you and a friend. Or, indeed, just for you!






Butterscotch Muffins for Two


1 egg white

2 tablespoons brown sugar

2 tablespoons butter, melted

1/2 teaspoon vanilla

1/4 cup all-purpose flour

1/4 teaspoon of baking powder

pinch of salt

1 1/2 tablespoons full milk or cream



1 tablespoon butter

1 tablespoon dark brown sugar

1 tablespoon full milk or cream

4-5 tablespoons powdered sugar

(a few drops of vanilla, if desired)


To make muffins:

Preheat oven to 175 degrees. Line a muffin pan with 2 liners.

In a bowl, whisk egg white and sugar until combined. Add in melted butter and vanilla; stir until mixed.

Add flour, baking powder and salt and stir until smooth. Stir in milk.

Divide batter equally between the 2 cupcake liners.

Bake for 10-12 minutes, or until muffins test done. Let cool completely before frosting.

To make frosting:

Measure butter in a microwave proof bowl and microwave until melted.

Add sugar and stir. Microwave the mixture in short (10-15 second) bursts, stirring once in a while, until the sugar has melted and the mixture is smooth and hot.

Add milk or cream and stir. Microwave in short bursts, stirring in between bursts, until the mixture thickens slightly and looks smooth and glossy. Let the mixture cool for a few minutes. (You can also preprare the frosting on the stovetop, simmering and stirring over medium heat)

Beat in powdered sugar (and vanilla, if using). If the frosting seems a little dry, add a little milk; if it’s too wet, add powdered sugar until a thick, smooth and spreadable consistency is reached.

Frost muffins; let frosting set; eat.


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