Ingredients -
All purpose flour - 1 1/2 cup
Castor Sugar or granulated sugar - 1 1/2 cup
Egg - 3
Butter - 120 g
Coco powder - 2 tbsp -
Coffee powder - 1 tbsp
milk warm - 3-4 tbsp
Baking powder - 1tsp
Bicarbonate of soda - 1/2 tsp
For the chocolate frosting and decoration -
Cooking chocolate - 100g
Dark Rum - 1/4 cup
vanilla essence - 2-3 drops
Icing sugar - 3/4 cup
Butter - 2 tbsp
warm milk - 1 tbsp
Cherries - 6-8 ( optional)
chocolate shavings - some
Method -
1. Beat butter until glossy, with an electric mixer.
2. Add sugar gradually, continue beating until double in
volume, about 6-8 minutes.
3. Add eggs one at a time, beating it until combined.
4. In a small bowl add the warm milk with cocoa powder
and coffee and mix it.
5. Sift the flour and add the soda and baking powder in it.
6. Gradually add the flour in the butter mix, in between add
the coco and coffee mix in the batter too.
7. Turn the batter into a grease and lined, round baking tin,
bake it at 180 degree Celsius until done when tested with
a skewer.
8. Leave it in tin for 2-3 minutes and turn out on a rack or
plate to cool down completely.
9. when cold, cover it completely with the frosting and
decorate it with the chocolate shavings and the cherries
dipped in the chocolate frosting.
Frosting -
1. Chop the chocolate in small pieces and melt it over a
pan of hot water in a double boiler.
2. Stir in 1/4 cup dark rum and the vanilla essence.
3. Sift the icing sugar beforehand and mix in with the
butter and 1 tablespoon of milk to the chocolate mix.
4. Whisk over hot water until smooth and glossy and of
a coating consistency.
