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Member of the Month June 2014
10,305 Posts
Discussion Starter · #1 ·
I thought i'd share this recipe with you all i am going to make this after Christmas as my cousin made it last night and it was just Beautiful it melted in your mouth I hope you like it... You can use other Rum if you don't have Bundaberg Rum. Enjoy this really yummy Chocolate Cake. In the title i should of said Bundaberg Rum Chocolate Mud Cake...

Bundaberg Rum Chocolate Cake

200g dark chocolate, chopped
240g unsalted butter, cubed
380g caster sugar
125ml Bundaberg rum or other Rum.
125ml hot water
1 tbsp instant coffee
185g plain flour
60g self raising flour
50g cocoa powder
2 eggs, lightly beaten, and at room temperature


Preheat your oven to 160°C, and grease and line a 20cm square tin.

Mix the butter, chocolate, sugar and rum in a saucepan over low heat. Add the coffee granules to the hot water and stir until dissolved, then combine with the butter mixture in the saucepan. Stir until all ingredients are melted and smooth. I dare say you will have licked the spoon by this stage.

Sift the flours and cocoa into a bowl, then whisk in the butter mixture, scraping the sides of the bowl as you go. Whisk in the eggs, then pour the mixture into the prepared tin.

Bake for about 1 hour and 15 minutes, or use the age old test of poking a skewer into the centre of the cake. If it comes out clean, your cake is ready to come out of the oven. If not, bung it back in for another 10 minutes and repeat the test again afterwards.

If you like strong flavours, drizzle extra rum over the cake when it's straight out of the oven. Leave it to cool in the tin for 15 minutes before turning onto a wire rack.

Chocolate Glaze

100ml cream
120g dark chocolate, chopped


Pour the cream into a saucepan and bring to the boil, stirring continuously to prevent burning. Once the cream has started to boil, remove it from the heat and stir in the chocolate until smooth and glossy. Pour the glaze over the cake. The glaze will set, so if you plan to spread it around the sides, you'll need to work quickly or it will look lumpy. Personally, I think messy is more fun. Drizzle the glaze recklessly, and let it drip down the sides of the cake as it pleases.
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