Honey rum chocolate cake

Honey rum chocolate cake

By
From
Encyclopedia of Food and Cookery
Serves
8-10

Ingredients

Quantity Ingredient
185g butter
185g brown sugar
115g honey
2 eggs
1 tablespoon rum
1/2 teaspoon natural vanilla extract
2 tablespoons cocoa powder
260g self-raising flour
pinch salt
125ml sweet sherry
250ml cream, whipped
icing sugar, sifted

Method

  1. Cream butter with brown sugar, add honey and beat until light and fluffy. Beat in eggs one at a time, then stir in rum and vanilla. Sift cocoa, flour and salt and fold into the creamed mixture alternately with sherry, beginning and ending with flour.
  2. Turn into a greased and lined 23 cm round cake tin. Bake in a preheated moderate oven for 45 minutes or until a fine skewer inserted in centre comes out clean.
  3. Allow to cool in the tin for a few minutes, then turn out onto a wire rack to finish cooling. Split cake into two layers, sandwich together with whipped cream and dust the top with icing sugar.

Note

  • If desired, the top may be iced with chocolate butter cream icing.
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