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Chocolate Rum Cake With Fresh Cream Topping Recipe

Chocolate Rum Cake With Fresh Cream Topping is a popular Anglo-Indian Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Anglo-Indian Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 250 g - plain flour/ Maida
  • 250 g - soft Brown sugar
  • 3 - eggs, beaten
  • 3 tbsp - cocoa
  • 1 tsp - baking powder
  • 1 cup - Sunflower oil or any other cooking oil
  • 1 cup - Milk
  • 1 tsp - vanilla essence
  • 4 tbsp - rum
  • 200 g - fresh Cream
  • 3 tbsp - icing Sugar
  • 100 g - Walnuts (chopped)
  • How to Make Chocolate Rum Cake With Fresh Cream Topping:

    1. Sift flour, cocoa and baking powder into bowl.
    2. Mix in the brown sugar.
    3. Add the beaten eggs, rum, oil, a little milk, and vanilla essence and mix well to a smooth batter.
    4. Pour into a greased and papered cake tin and bake for 1 hour in a slow oven or until the cake has risen well and brown on top.
    5. Set it aside to cool, then remove from the tin.
    6. Beat the cream and icing sugar until thick and creamy.
    7. Pile on top of the cake and smoothen with a spatula.
    8. Decorate with the walnuts.
    9. Recipe Courtesy: Anglo-Indian Recipes


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