Chocolate Rum Cake

A Demijohn inspired chocolate rum cake for Father's Day

Posted by Cat Morley

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You Will Need (18 things)

  • For the chocolate rum cake

  • 250 g Butter
  • 300 g Flour
  • 300 g Light Brown Sugar
  • 2 tbsp Maple Syrup
  • 4 Eggs
  • 100 g Cocoa
  • ½ tsp Salt
  • 300 ml Soya Milk
  • 50 ml Chocolate Rum Liqueur from Demijohn

  • For the cream cheese frositng

  • 250 g Cream Cheese
  • 100 g Butter
  • 500 g Icing Sugar

  • For decoration

  • Cocoa to dust
  • Gold Sprinkles
  • Coconut Flakes

Steps (11 steps, 45 minutes)

  1. 1

    Cream together the butter and light brown sugar.

  2. 2

    Add the maple syrup.

  3. 3

    Beat in each of the eggs, one at a time.

  4. 4

    Whisk together, the flour, cocoa and salt.

  5. 5

    Add half of the flour to the batter, along with half of the milk.

  6. 6

    Whisk in and then add the remaining flour and remaining milk. Whisk until smooth.

  7. 7

    Add the Chocolate Rum Liqueur and mix.

  8. 8

    Divide the batter between two greased baking tins and bake at 200'C for 20 minutes.

  9. 9

    When the cake has cooled, whisk together the cream c heese and butter until smooth before whisking in the icing sugar.

  10. 10

    Spread the top of one of the cakes with frosting before placing a second on top. Cover the whole cake in frosting.

  11. 11

    To decorate, dust the top of the cake with cocoa and decorate with gold sprinkles. Then coat the edges of the cake in coconut flakes, sprinkling a few in the middle of the cake.