CHOCOLATE RUM CAKE
140g plain flour
30g cocoa
10ml baking powder
2.5ml salt
140g soft brown sugar
2 eggs, separated
90ml veg. oil,
90ml milk
2.5ml vanilla.
SYRUP:110g sugar, 75ml water, (7.5ml rum) optional)
ICING: 100g dark chocolate, 140ml sour cream.
Oven: 180C/Gas 4
Source: Katie Stewart
METHOD
Sift flour, cocoa, baking powder & salt.
Process egg yolks, oil, milk & vanilla, add dry ingredients, mix to a smooth batter.
Whisk egg whites to stiff, fold into batter,
pour into prepared 8" tin.
Bake 45 mins
Heat together till sugar dissolved.
Prick hot cake & pour over hot sugar syrup, leave to cool, chill over night, add more rum. Melt chocolate, beat in sr. cream.
Frost cake, chill.