Want to know what your friends who have been here are saying? JOIN NOW !

Top Recipes

  1. Turkey Stew Recipe type: Entree   Turkey Stew is a crock pot recipe with vegetables in a wine and broth sauce....
  2. Beef and Brew Soup   Beef and Brew Soup is a recipe for the crock pot for beef and beer...
  3. Prepare Ahead Pie Crust   Prepare Ahead Pie Crust is an easy pie crust recipe that can be frozen and...

Eritrean Chocolate Rum Cake with Cinnamon Whipped Cream

Posted by
| Leave a comment


Eritrean Chocolate Rum Cake with Cinnamon Whipped Cream
For the cake:
  • 4 oz semisweet chocolate, chopped
  • ¾ lb (3 sticks) unsalted butter, cut in pieces
  • ¼ c strong brewed coffee
  • ¼ c dark rum
  • 2 c sugar
  • 3 large eggs
  • 2 c flour pinch salt
  • 1 t ground cinnamon
  • ⅛ t ground cloves
  • 1 t baking powder
  • ½ t baking soda
  • ½ c buttermilk
  • 1 t vanilla
For the Rum Soaking Syrup:
  • ½c rum
  • 2T butter
  • ¼c sugar
For Whipped Cream:
  • 1 t ground cinnamon
  • 1 c heavy cream
  • ¼ confectioner’s sugar
  • 1 t vanilla
  • 2 T dark rum
  1. Preheat oven to 350. Butter and flour 2 ‐ 8” round pans.
  2. Combine the flour, spices, salt, baking soda and powder and blend well.
  3. Set aside.
  4. Melt chocolate and butter in the top of a double boiler
  5. When melted, s?r in the rum, coffee, sugar. Stir until the sugar dissolves.
  6. Transfer to a large bowl.
  7. 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.
  1. Remove and cool in pan about 20 minutes on a rack.
  2. Then unmold and cool completely.
  3. Top with whipped cream when serving.
  1. Just before the cake is done, heat the rum, sugar, and butter until the sugar and buAer melt and all is blended well.
  2. 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).
  3. Allow the cake to cool. Unmolding may be difficult, so serve slices right from the pan and top with whipped cream.
  4. For the whipped cream: toast cinnamon in a small pan over medium heat until fragrant, 30‐60 seconds. Cool.
  5. Combine cream, sugar, and vanilla and beat to semi‐stiff peaks.
  6. Fold in cinnamon and rum.
  7. The cake freezes well.


Add a comment

Rate this recipe:  

Not a Member Yet?

Join Taste the World Club and share
your culinary experiences!

It’s easy, quick, and free!


or directly

[php snippet=2]

Why become a member?

Recipes and Foods offers quality information and help you to find the best deals on food and restaurants.

In Taste the World Club our members share their culinary experiences on forums and they can help you with practical cooking advice.

Join our community now and begin making new friends as passionate about food and cooking as you are!

About Recipes and Foods

Recipes and Foods is a culinary community that brings together people passionate about international food and new culinary experiences.

Try the international cuisine,Taste the World !

Copyright © 2013 – [php snippet=1]

RecipesAndFoods.com - International Culinary Community