There is nothing I love more than cake, especially as it gets closer to Valentine’s Day! As a kid there was one thing we always had at home and that was chocolate cake – my favourite was our chocolate rum cake (with our version we baked away the rum but in this version, the rum doesn’t cook away). The best part about this cake is that it’s flowerless so if you’re gluten intolerant like I am, you can also have a piece of this one.
Just to keep in mind when making this lovely treat, although this delicious treat is like a chocolate rum truffle (great when paired with ice-cream or vanilla sauce) it’s not for kids as the alcohol doesn’t evaporate.
Flowerless Chocolate Cake
- 1 cup Coarsely chopped dark or semisweet chocolate (I used raw cocoa)
- 1/2 cup Sugar
- 1/2 cup Butter, cubed
- 1 1/2 tsp Vanilla extract
- 2 Large eggs
- 1/2 cup Cocoa powder
- 1/3 cup Dark or light rum
- Preheat the oven to 190C and grease a small cake tin, set aside.
- In a small saucepan, over a low heat, melt the chocolate and butter together, stirring until smooth.
- Remove from the heat, transfer to a mixing bowl and mix in the sugar.
- Beat the eggs in, one at a time, mixing until smooth between each addition. Stir in the vanilla extract, cocoa powder and rum until well mixed.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted into the centre comes out relatively clean with a few crumbs. Try not to over-bake, otherwise the cake will become too dry – you are looking for a truffle-like stickiness.
- Allow cake to cool in pan for five minutes before turning upside down onto a serving plate.
Chocolate Rum Glaze
- 2/3 cup Dark chocolate, coarsely chopped
- 3 Tbsp Butter
- 1 Tbsp Rum
- In a small saucepan, melt the chocolate and butter, mixing until smooth.
- Stir in the rum. Spread evenly over the cooled cake.