Here is another tasty version of the Gin & Lemon Cake recipe: Rum and chocolate cake, with chocolate chips and a touch of cinnamon covered in chocolate and rum ganache.
I also decided to go for half wholewheat flour and half wheat flour for a change so it is not as fluffy and moist as the gin & lemon version but still delicious.
Ingredients (for a bundt pan of Ø 22cm):
for the cake
- 110 g of flour
- 110 g of wholewheat flour
- 200 g of white sugar
- 3 eggs
- 110 g of sunflower oil
- 50 g of bittersweet cocoa powder
- 1 spoon of cinnamon
- 1 handful of chocolate chips
- 60 g of rum
for the ganache
- 100 g of dark chocolate
- 15 cl of heavy cream
- 1 spoon of butter
- 1 spoon of sugar
- 2 spoons of rum
Preheat oven to 180°C.
In a large bowl, whisk together sugar and eggs until the mixture turn a light yellow.
Add the remaining ingredients (except the chocolate chips) and mix well to obtain an homogeneous consistency then add the chocolate chips.
Oil and flour carefully your bundt cake mould.
Pour the mixture inside and bake in oven without fan for 40 minutes. Always check if well baked with a toothpick, it should come out dry.
Leave it to cool completely before removing mould.
Prepare the chocolate ganache: in a small pan bring to a boil cream, butter and sugar. Turn off the heat then add chocolate broken into small pieces. Allow 5 minutes to melt then stir gently.
With a spatula (I mistakenly used a spoon…!), cover your cake with the ganache, leave it to cool then keep in the fridge.