Make this cake if you like soft and delicious cakes with a lot of cream and rummy taste. It was my choice to make this cake in order to not forget the taste of rum. Really, the last time I used rum was in tea and a few years back. So, let’s make this cake remembering the rum taste.
For two cakes:
10 eggs, 10 table spoons of sugar, 10 table spoons of flour, 4 table spoons of cocoa, 2 table spoons of rum essence, 2 tea spoons of baking powder, 2 table spoons of oil, a cup of hot milk with table spoon of rum
For the cream:
5 cups of milk, 3 chocolate pudding powders, 100g of chocolate, 8 table spoons of sugar, a cup of butter, 2 table spoons of powder sugar
For the topping:
Whipped cream and chocolate cream
Beat up the eggs with sugar and mix it with flour, cocoa, rum essence, baking powder and oil. Bake two cakes and when you take it out of the oven moist them with hot rummy milk. Make the pudding in milk with sugar and add the chocolate to melt down. Cool the pudding down and add whipped butter with powder sugar. Cream the cakes and put one on the top of the other and decorate with whipped cream and chocolate cream.