Chocolate Rum Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter or mararine, soft
- 400 g suar
- 5 egg (s)
- 2 cl rum
- 1 cup milk, small coffee cup
- 4 tablespoon cocoa powder
- 250 g flour
- 0.5 ½ pack baking powder
- 100 g hazelnuts, painted
- Fat for the shape
- Breadcrumbs for the mold
- some powdered sugar for dusting
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C. Beat the butter, sugar and eggs until frothy. Add rum, milk and cocoa powder and stir thoroughly for a long time. Mix the flour, hazelnuts and baking powder, add to the dough and stir again very thoroughly. It is important to stir the cake batter very well and for a long time so that the cake is nice and creamy.
- Now grease a cup cake pan and sprinkle with breadcrumbs. Pour in the cake batter and smooth it out. Bake in the oven at 175 ° C for about 60 minutes (stick test). Dust the finished and cooled cake with powdered sugar.
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