I was all set to make this recipe the other day when my friends Kayte and Margaret tweeted that they were making it, too. So we decided to have a Twitterbake and make it “together” in our separate kitchens (and separate States). It’s always more fun baking with others, even if you are baking and tweeting from far away.
As impressive as it looks, this cake was really easy to put together, although it did dirty quite a few bowls. The base batter consisted of flour, sugar, baking powder, salt, butter (three sticks!), seven eggs, and dark rum. After making a heavy paste of the dry ingredients and butter, I whisked the eggs and rum, then added them to the butter mixture.
The chocolate swirl layer consisted of dark rum, milk, baking soda, bittersweet chocolate, and two cups of the base batter, all mixed together until blended.
To assemble the cake, I put half the base batter in the pan, smoothed the top, then topped it with the chocolate layer.
I covered this with the rest of the base batter, smoothed the top, then marbled it by dragging a knife through the batter from the center to the edge all the way around the pan.
I baked the cake for 75 minutes, until it was done through but still moist.
Pardon the pun, but the cake smelled intoxicating while it baked. The chocolate and rum combined to give it a rich, heady aroma, and I couldn’t wait to cut into it. I let the cake cool, then sprinkled the top with powdered sugar (although it really didn’t need any adornment).
My daughter and I decided to sample it for a bedtime snack.
I was planning to take the rest of it to work today, but after tasting it, my daughter announced that I would be doing no such thing. The cake was rich, but not overly sweet, and had a great balance of flavors. Calling it “rum-scented” is quite apt, as the rum adds more to the aroma than the flavor.
This was another great recipe from The Modern Baker and has me looking forward to the next seven months(!) of cakes.