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
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!)