Chocolate Rum Gâteau from The Times Cookery Book by Katie Stewart
Rich enough to serve as a dessert, this cake is a good choice for a dinner party. It is baked, then soaked in a rum syrup and should be made the day before so that it can be left overnight to soak ...
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Ingredients
- chocolate flakes or curls
- ½ pint (3 dl) double cream
- ¼ pint (1½ dl water)
- 2 tablespoons rum
- ½ teaspoon vanilla essence
- 4 oz (100 g) granulated sugar
- 6 tablespoons corn oil
- 6 tablespoons milk
- 5 oz (150 g) soft brown sugar
- 2 large/standard eggs
- ½ level teaspoon salt
- 2 level teaspoons baking powder
- 5 oz (150 g) plain flour
- 1 oz (25 g) cocoa powder
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