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Eritrean Chocolate Rum Cake with Cinnamon Whipped Cream

Posted by Art Ostroff

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Eritrean Chocolate Rum Cake with Cinnamon Whipped Cream

Ingredients

For the cake:

For the Rum Soaking Syrup:

For Whipped Cream:

Instructions

Preheat oven to 350. Butter and flour 2 ‐ 8” round pans.
Combine the flour, spices, salt, baking soda and powder and blend well.
Set aside.
Melt chocolate and butter in the top of a double boiler
When melted, s?r in the rum, coffee, sugar. Stir until the sugar dissolves.
Transfer to a large bowl.
Beat the eggs into the chocolate mixture. Stir in the reserved dry mix. Add the buttermilk and vanilla and mix until combined well and slightly thickened. Pour in prepared pan. Bake about 30 minutes or until a toothpick inserted in the middle comes out clean.

WITHOUT THE SOAKER:

WITH THE RUM SOAKER:

Just before the cake is done, heat the rum, sugar, and butter until the sugar and buAer melt and all is blended well.
When the cake is done, place it on a rack. Pour the soaker over it (you can poke a few holes in the cake with a fork if you like to facilitate the soak).
Allow the cake to cool. Unmolding may be difficult, so serve slices right from the pan and top with whipped cream.
For the whipped cream: toast cinnamon in a small pan over medium heat until fragrant, 30‐60 seconds. Cool.
Combine cream, sugar, and vanilla and beat to semi‐stiff peaks.
Fold in cinnamon and rum.
The cake freezes well.