Hello there– Had an evening with my group of young moms on Tuesday. We talk and laugh and tell our stories and eat, always eat. Usually something that involves whipped cream. So this week we sat down with places of chocolate caramel, rum cake– with splashes of whipped cream. Love those girls…
SALTD CARAMEL CHOCOLATE RUM CAKE
1 1/2 cup brewed coffee
1 cup butter
1/2 cup rum
1 cup unsweetened cocoa powder*
2 cups sugar
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tsp. butter
1/2 tsp. salt
1 tsp. flake salt for topping (such as Maldon)
To make the cake, pout the coffee, 1 cup butter, rum and cocoa powder in a sauce pan. Put it on medium heat and stir until the butter has melted. Then add the 2 cups sugar and whisk until the sugar has completely dissolved. Set off the heat and let it cool for 5 minutes.
In a mixing bowl, stir together the flour baking powder and salt. Then fold in the chocolate /coffee/sugar mixture. Last whisk in the eggs and vanilla. The batter will be thin, the consistency of soup.
Pour the batter into a bundt pan** or an oversized 11″ cake pan and put it into a 325 degree oven for 45 to 50 minutes, until a toothpick poked in, comes out clean. Let the cake cool for an hour before you invert it onto a pretty plate.
Put the 1 cup sugar and water into a heavy sauce pan. Simmer the mixture until the sugar dissolves completely. Then raise the heat to medium low and let the sugar-water come to a low boil for no more than 5 minutes. When it turns a lovely golden color take it off of the heat. BE CAREFUL– it’s easy to burn the caramel, don’t let it get to dark before you take it off of the heat. (can you tell I’ve burned it myself??)
Immediately whisk in the heavy cream and then stir in the butter, salt and vanilla until the butter is melted. Pour it into a heat proof bowl to cool a while before you pour it over the cake.
When you’re ready to serve the cake, douse it with the caramel and sprinkle the flake salt over the cake. Voila!
*I love the Hershey’s Dark Chocolate Cocoa
**The recipe I worked from called for a bundt pan, but since I am one of the 6 bakers in America who still don’t own a bundt pan, I used this pretty one my mom gave me for my birthday– But a bundt pan would be grand.