#chocolate and rum cake

[fuckyeahdindjarin]

Hey! The chili was a HUGE success, requests have been made for it to be a regular meal! So, with that triumph in mind, do you have any other Palomino recipes to share? I'd love to try something else!

Hi love! I'm so thrilled that the chili was a hit, and do I have more Palomino recipes for you! Many of the dishes that showed up in the series are my favourites, and if people are interested, I definitely have more to share 😘

Poppy’s chocolate & rum cupcakes

Darlin's birthday cake featured in Part IV Strawberry Roan is inspired by my own favourite recipe - the chocolate and rum cake. However, since the cake is super rich and heavy, I prefer to make them as cupcakes (pictured are my mini cupcakes and I pair them with fresh strawberries), but you can adapt this recipe for a cake as well.

You taste chocolate on his tongue - and dark rum, must be Poppy's secret ingredient - as it moulds around yours.

As mentioned in the fic, rum is the secret ingredient to this recipe. I've been using this recipe for about 8 years now, and it's adapted for my typical Asian palate i.e. it's not too sweet, and the dark rum gives it a deep flavour and aftertaste that goes perfectly with the chocolate.

Important: The type of cocoa powder makes all the difference. Recently, I've been using Ghirardelli and I love it, it's silky smooth and it has so much depth to the flavour. Alternatively, I used to use a blend of Valrhona and regular cocoa powder (just regular Cadbury drinking cocoa), about 3/4 Valrhona to 1/4 regular cocoa powder. I wouldn't use all Valrhona because it is too dense and it affects the texture of the cake.

Full recipe below the cut:

This is actually the first cake recipe I've ever shared, so apologies in advance if the batch numbers are not completely accurate! The recipe officially makes 36 mini cupcakes, but the output may be a bit more generous since I used to sell these, I always made a few more to take into account margin for error. This recipe should make 12 regular cupcakes.

For the cake:

The chocolate mixture

60g dark chocolate (I use 70% chocolate), chopped

0.6 cup boiling water

0.5 tablespoon espresso powder

6 teaspoon unsweetened cocoa powder (see my note above the cut)

The dry ingredients

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

Wet ingredients

118g unsalted butter, soft

1/2 cup granulated sugar

3 tablespoons brown sugar

1/2 teaspoon vanilla extract

1.5 eggs (it’s a forgiving recipe - 1 large egg will do as well)

1/4 cup buttermilk

Directions

Make the chocolate mixture first as it needs to cool down before use. Chop up the chocolate into pieces small enough to be melted by boiling water.

Mix the cocoa powder and espresso powder with boiling water, then pour over the chopped chocolate. Stir until chocolate is completely melted and let cool.

Prepare the dry ingredients by stirring everything together in a bowl.

Using a stand mixer or a hand mixer, cream together butter and both sugars until incorporated. Do not overbeat.

Mix in vanilla extract and eggs until well combined, and scrape down the sides and bottom of the mixing bowl.

Pour the cooled chocolate mixture into the wet ingredients and mix until combined. Do not overbeat, scrape down the bowl again.

Alternatively add the dry ingredients and buttermilk to the mixing bowl. Always lead with the dry ingredients, and follow with buttermilk to ensure you don't add too much liquid. The batter should be silky and smooth, but not runny i.e. when you scoop it up with a spoon, it should be the texture of very soft soft serve, but it shouldn't dribble.

It depends on your oven, but for me, this batter doesn't rise a lot, so I fill up the cupcake liners to about 3/4 full. I suggest you bake one cupcake first to test how full you should fill it, and the time it takes. For mini cupcakes, I bake at 150C and check around the 15 minute mark, and they usually take 20 minutes. For regular cupcakes, I would check around the 20 minute mark, they might take up to 30 minutes.

A cupcake is done when it springs back when you press on it and your fingertip doesn't leave a dent. Don't overbake.

Let the cupcakes cool down completely before frosting.

Edit: I forgot to add that I poke little holes in the cupcakes with a toothpick and feed each one with rum before frosting!

For the buttercream:

I always make too much buttercream, because there's nothing quite as frustrating as not having enough for your last cupcake! And trust me, this buttercream is so good you can eat it off a spoon. So put any spare in a mason jar and enjoy it!

125g unsalted butter, cubed and softened at room temperature

1.8 cups powdered sugar

0.5 cup  Dutch-processed cocoa powder

0.3 cup heavy whipping cream

pinch of salt

1.6 tablespoon rum

Directions

Beat butter until it's soft and sticks to the side of the bowl in soft strips. When you scrape down with a spatula, you should meet no resistance and it should slide smoothly down the side of the bowl.

Add powdered sugar in half cups, scraping down the sides and bottoms of the bowl in between until the texture reaches the consistency of buttercream.

Alternatively mix in cocoa powder and whipping cream, always starting with the powder and ending with the cream. Add just enough cream for the the powder to incorporate into the frosting.

Add the rum bit by bit with the mixer on the slowest setting to make sure the buttercream isn't too wet - it will curdle if it does, and you want the buttercream to have enough structural integrity to pipe.

These cupcakes can be frozen frosted or unfrosted, and imho they taste even better when allowed to 'age'. Keep in freezer for up to 3 weeks, thaw in fridge overnight before eating. Pair with fresh berries, it's lovely when you have the acidity to cut through the richness! I hope this recipe makes sense and turns out well!

#palomino recipes #palomino series #chocolate and rum cake #tw food #tw baking

[angelkin-food-cake]

Fig Almond Tea Cake with Coconut Honey Glaze

Filling:

8 oz. dried figs, stems removed, coarsely chopped

2 Tbsp. granulated sugar

¼ cup brandy or water

½ cup water

3 Tbsp. slivered almonds, chopped

½ cup almond paste

Cake:

2 cups (8 oz.) cake flour

½ tsp. baking powder

½ tsp. fine sea salt

⅔ cup canned coconut milk, room temperature

1 tsp. vanilla extract

¼ tsp. almond extract

14 Tbsp. (7 oz.) unsalted butter, softened

1½ cups, plus 2 Tbsp. granulated sugar

4 large eggs, room temperature

Glaze:

3 Tbsp. canned coconut milk

2 Tbsp. honey

1 Tbsp. coconut rum

⅛ tsp. fine sea salt

2 oz. white chocolate, finely chopped

3 Tbsp. cream cheese, room temperature

6-8 fresh mission figs for garnish (optional)

For the filling, roll almond paste into a ½  inch diameter rope, cut rope into ½ -1 inch size pieces.

Bring figs, sugar, brandy, and water to simmer in medium saucepan over medium heat. Simmer, stirring occasionally, until liquid evaporates and figs are very soft, about 10 minutes. Remove from heat and cool for 5 minutes. Stir in chopped almonds and almond paste pieces and cool until ready to use.

For the cake, adjust oven rack to lower-middle position. Grease and flour 9×5 loaf pan. Combine flour, baking powder, and salt in bowl. Whisk coconut milk and both extracts in measuring cup.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of coconut milk mixture. Mix on low until smooth, about 30 seconds.

Remove mixing bowl, add fig-almond mixture in chunks of various sizes. Using rubber spatula, fold until mixture is evenly distribute throughout the batter.

Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325℉ and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65- 80 minutes.

Cool cake in pan for 15 minutes, then turn out onto rack, right side up, and cool completely.

For the glaze, bring coconut milk, honey, rum and salt to a simmer over in a small saucepan over medium heat. Turn off heat and whisk in white chocolate until fully combined. Add cream cheese, one tablespoon at a time, whisk until glaze is smooth and creamy. Cool for 20-30 minutes until thickens.

Drizzle glaze over top of cake and let it drip over the sides. Decorate with fresh figs (if use) and serve.

#angelkin #food #dessert #cake #vegetarian #fruit #fig #alcohol #brandy #nuts #almond #flour #coconut milk #vanilla #butter #egg #honey #rum #white chocolate #cheese #cloudkin #dollkin #faekin #fallenangelkin #galaxykin #kitsunekin #phoenixkin #plushkin #slothkin #succubuskin

[fattributes]

Baumkuchen

#food #recipe #dessert #baumkuchen #cake #chocolate #almond #honey #vanilla #jam #apricot #rum #baking #vegetarian #german

[floridastylez]

Tortuga Chocolate Rum Cakes are a rich, luscious cake for all chocolate lovers. Baked in the Caribbean with only the finest ingredients, each rum cake is hand glazed with special 5-year-old, oak barrel aged Tortuga Gold Rum then vacuum sealed to lock in the delicious freshness. #paidlink

#chocolate #dessert #chocolate cake #snack cake #snacks #rum cake

[awesome-recipes101]

Cherry Chocolate Chip Fruitcake

12 Servings

This is a cake full of cherries and chocolate chips and your family and friends will love it and you will too.

Ingredients:

1 cup dried cherries

¼ cup rum

6 tablespoons unsalted butter melted

¾ cup granulated sugar

¾ teaspoons baking powder

½ teaspoon salt

½ teaspoon vanilla extract

¼ teaspoon almond extract

2 large eggs, room temperature

1 ¼ cups all-purpose flour

1/3 cup milk

1 cup candied red cherries

1 cup chocolate chips, semi-sweet

Topping

1/3 cup rum to brush on top

Directions:

Preheat oven to 325°.  Prepare a loaf baking pan by spraying it with nonstick spray. 

In a small, microwave-safe bowl place the 1 cup of dried cherries and 1/4 cup of rum and stir.  Cover and microwave for one or two minutes.  Stir again.  Set aside to let the cherries cool.

Put the butter in a microwave so it melts.  Put the butter, sugar, baking powder, salt, and extracts into a large bowl and stir.  Beat in the eggs one at a time. 

Add the flour and milk to the fruitcake mixture and alternate adding them.  Stir 

Add and stir the dried cherries (including any liquid that has not been absorbed), candied cherries, and chocolate chips.  Mix well.

Pour the batter into the prepared pan. Bake for 60 to 70 minutes.  Check for doneness with a toothpick inserted into the cake to see if it comes out clean.  The time for the cake to complete baking may vary depending on your oven and the cake pan used.

Allow the cake to cool for several minutes and then place it on a cooling rack.  When the cake is completely cool you can brush some rum on the cake, or use another spirit, to help preserve the cake.  Wrap it up tightly in plastic wrap so it will be ready to be eaten.  You can use a bread knife to cut it.

Note:

Add whatever fruit and/or nuts that you prefer.

Dried cherries are in the same grocery aisle as raisins.

Instead of using rum, you can use brandy or even cherry wine.

#food #cake #cherry #chocolate chips #rum #vanilla extract #almond extract #awesome recipes

[alintalzin]

#the chocolate guy #dessert #coconut #joconde sponge cake #rum #syrup #vanilla #coulis #creameux #mousse #white chocolate

[chefsloan]

Chocolate Cupcakes for Caribana w/ Rum and Orange Icing and Sprinkles.

#cupcakes #cake #caribana #dessert #sweets #sweet #cakes #food #foodie #cakeart #cakedecorating #rum #orange #chocolate #chocoholic #cupcake #icing #icedcakes #foodblogger #creativefood #sweetfood #carbs #carbsarelife #delicious #yummy

[patriziazangrilli]

https://stock.adobe.com/it/contributor/208162194/Patrizia

Babà al rum con cuore glassato, su Adobe Stock.

#comics #illustration #babà al rum #cuore glassato #illustrazione #colorazione digitale #fumetto #food #cibo #pasticceria #adobe stock #babà napoletano #dessert #cake #cookies #chocolate #sweet food #clip art #design #disegno #pintura #desenho #artedigital #artist #ricetta partenopea #tradizione napoletana #patrizia

[badlybehavedbookworm]

Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache Recipe

This layered and filled lemon-coconut cake is so impressive that the work was well worth it. The top is topped with toasted coconut and white chocolate ganache.

#lemon-coconut-rum cake #lemon curd #pans #eggs #lemon-coconut cake #white chocolate ganache #cake flour

[csmaha]

Chocolate Rum Cake

Chocolate Rum Cake INGREDIENTS: 18 1/2 oz. chocolate cake mix 1 pkg. (4 serving sice) Jell-O Chocolate Instant Pudding and Pie Filling 4 eggs 1/2 cup Bacardi dark rum (80 proof) 1/2 cup cold water 1/2 cup canola oil 1/2 cup slivered almonds (optional) Filling: 1 1/2 cups cold milk 1/2 cup Bacardi dark rum (80 proof) 1 pkg. (4 serving size) Jell-O Chocolate Instant Pudding and Pie…

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#Bacardi dark rum #cake #chocolate #holidays #Jell-O #rum

[skystyling]

Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache This layered and filled lemon-coconut cake is so impressive that the work was well worth it. The top is topped with toasted coconut and white chocolate ganache.

#coconut #lemon-coconut cake #desserts #white chocolate ganache #lemon-coconut-rum cake #cake

[fullcravings]

Bacardi Rum Cake

#bacardi #rum #cake #bundt #alcohol #tw alcohol #chocolate #frosting #baking #recipe #ganache #glae #pudding #pudding mix #cake mix #easy #vanilla #krollskorner

[fearlesswriter]

Chocolate Rum Cake Recipe Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!

#chocolate cake mix #recipe #chocolate rum cake recipe #mixer #package chocolate cake mix #desserts #cake

[the-lexi-con]

Rum Truffles These exquisite morsels are made with rum, cream, cake crumbs, and only the finest dark chocolate. Despite appearing firm on the outside, these truffles will actually be soft inside. They don't necessarily need to be kept in the refrigerator; just somewhere cool will do.

#essentials #truffles #chocolate #cake crumbs #rum #desserts

[mikaelaromero]

Liqueur Dessert - Chocolate Rum Cake Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!

#chocolate pudding mix #recipe #mixer #rum #package chocolate cake mix

[bibliotecativa]

Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache Toasted coconut and white chocolate ganache tops this layered and filled lemon-coconut cake that's so impressive, it's worth the effort.

#lemon-coconut cake #lemon-coconut-rum cake #desserts #white chocolate ganache #eggs