Chocolate Rum Cake With Fresh Cream Topping

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 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

  • Sift flour, cocoa and baking powder into bowl.
  • Mix in the brown sugar.
  • Add the beaten eggs, rum, oil, a little milk, and vanilla essence and mix well to a smooth batter.
  • 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.
  • Set it aside to cool, then remove from the tin.
  • Beat the cream and icing sugar until thick and creamy.
  • Pile on top of the cake and smoothen with a spatula.
  • Decorate with the walnuts.
  • Recipe Courtesy: Anglo-Indian Recipes