A dessert on my blog?! A cake?! Even I am surprised. The truth is I am not a cake baker by any standard. And I am immensely jealous of people who bake cakes with effortless grace. In fact, I can’t bake a cake to save my life and every time I naïvely embark on doing it I fail miserably… but I can bake this! A gooey, oozy and boozy chocolate indulgence. Oh yes.
I know why I can bake this… it’s not really a cake, it’s more like a baked mousse and the tiny amount of flour proves it (only 30g). So I probably still can’t bake a cake to save my life. I can make bread things but it seems that as soon as the word “cake” is mentioned, I get into a flap and loose any cooking skills (and common sense?) I may have. Well, onwards and upwards with this one.
It is one of those half-cake, half-mousse cakes like a fondant but on a larger scale. And it is laced with rum for a grown-up twist. Of course you can make this alcohol-free but I can’t think of any reason why one would, except if you are expecting children to eat some. Maybe make two? Split the recipe in half and bake in two small tins. Yes, that would work!
I am sure you have noticed that this is not a handsome cake. It’s full of imperfections, cracks and wonky lines. But I can guarantee you that all that superficial detail is utterly irrelevant as this is absolutely D-E-L-I-C-I-O-U-S. It is perfect texture-wise too, with the right balance of flourness and gooeyness. I know these are not words, please bear with me.
There really isn’t much to say about this cake – make it and eat it. Eat it with some ice cream (mint choc chip, vanilla, raspberry, etc.) and/or some boozy fruit on the side (cook slowly with a little sugar, water and a dash of spirit, which could be dark rum again, brandy, Marsala or Port, until softened). As it is cherry season why not go for those? They are sour enough to cut through some of the chocolatey sweetness. Sounds like a match made in heaven to me.