Make this cake if you like soft and delicious cakes with a lot of cream and rummy taste. It was my choice to make this cake in order to not forget the taste of rum. Really, the last time I used rum was in tea and a few years back. So, let's make this cake remembering the rum taste.
Ingredients for two cakes
- 10 eggs
- 10 tablespoons of sugar
- 10 tablespoons of flour
- 4 tablespoons of cocoa
- 2 tablespoons of rum essence
- 2 teaspoons of baking powder
- 2 tablespoons of oil
- a cup of hot milk with a tablespoon of rum
Ingredients for the cream
- 5 cups of milk
- 3 chocolate pudding powders
- 100g of chocolate
- 8 tablespoons of sugar
- a cup of butter
- 2 tablespoons of powder sugar
Ingredients for the topping
- whipped cream
- chocolate cream
Method
Beat up the eggs with sugar and mix it with flour, cocoa, rum essence, baking powder and oil. Bake two cakes and when you take it out of the oven moist them with hot rummy milk. Make the pudding in milk with sugar and add the chocolate to melt down. Cool the pudding down and add whipped butter with powder sugar. Cream the cakes and put one on the top of the other and decorate with whipped cream and chocolate cream.
