Ingredients

• 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