This is sooooo good! And I am not even that much of a chocolate cake fan - really! It is decadent, gooey and truly divine - a rich and fudgy tasting sort of cake that would suit any special occasion. Although why not do like I did, and bake it for absolutely no occasion?
This cake came about simply because I had some limes that needed using up, and when I was wondering what else might go with the lime, I looked in my booze cupboard and found the rum. Bingo. A taste of the Caribbean in a chocolate cake. Especially since I decided to use creamed coconut (the hard block type) in the topping. Although to be honest, you can't taste the coconut all that much, amidst the overall 'death by chocolate'.
And no one would ever know it was vegan. Unless you told them. And then they still probably wouldn't believe you. I love proving to people that dairy and egg-free baking is not only possible, but can actually give better results. Yet if there are people who need convincing, then this is the cake to be convinced by.
The cake itself is deliciously moist and sticky in the mouth - like a good, rich chocolate cake should be. I'm not a fan of those dry, crumbly types that cry out that the baker has a fear of using fat or is just, um, a bad baker.
And besides, I think that if you're going to eat cake - you should eat the nicest cake you can and enjoy it! Otherwise, what's the point? Don't be frightened of it - eat it intuitively. Save a piece for when you are hungry, rather than eating it after a meal when you're already full.
I especially love the gorgeous topping on this cake. It's pretty rummy, even with just the half tablespoon of rum as I've included.
I used white rum in this recipe but I'd like to experiment with dark rum, especially the spiced kind. I'm not sure that even I'm indulgent enough to warrant making this again anytime soon though, otherwise I will quite literally die a chocolate death. Although, there are worse ways to go, I'm sure.
Anyhow - if you'd like to treat someone or bake for a birthday or for a girls' night in or whatever, then this is the cake for you. It's a chocoholic's dream come true. Let me know in the comments if you do get around to baking it!
Rich Chocolate Lime & Rum Cake
12 plentiful slices
1½ cups / 190g plain flour
¾ cups / 150g brown sugar
4 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
¼ teaspoon salt
1 tablespoon grated lime zest (approx 1½ limes)
¼ cup / 60ml lime juice (approx 1½ limes)
¾ cup / 180ml hazelnut milk (or try coconut milk, in a carton rather than canned)
⅓ cup / 80ml rapeseed (canola) oil
1 teaspoon vanilla extract
4 tablespoons rum (I used white)
For the fudge topping:
2½ oz / 75g dark chocolate (70% cocoa), broken into pieces
2 tablespoons coconut cream (block form), grated
2 tablespoons soya milk
½ tablespoon rum
1. Preheat the oven to 350 F / 180 C degrees, and lightly grease a spring-form 9 or 10 inch cake tin.
2. In a large mixing bowl, sift the flour, cocoa powder, baking powder, baking soda and salt together, then stir in the brown sugar and lime zest.
3. In another bowl, whisk together the oil, lime juice, hazelnut milk, and rum, and then add the vanilla extract.
4. Pour the wet mix into the dry mix, and fold until just combined.
5. Empty the batter into the cake tin, and place on the middle shelf of the oven to bake for around 35 minutes. When done, the cake will be risen and a skewer should come out clean.
6. After the cake has cooled for about 15 minutes in the tin, turn out onto a cooling rack to leave to cool there.
7. Once the cake is fairly cool, make the topping. Start by heating some water in a small saucepan until it is bubbling but not boiling over. Place the chocolate and the grated coconut cream in a heatproof bowl over the pan and allow it to slowly melt while stirring.
8. Once all the chocolate and coconut is melted, add the rum. The sauce will stiffen at this point, so turn the heat down, keep stirring and mix in the soya milk to thin it out slightly.
9. Once the soya milk has been added, remove the bowl from the heat quickly work to spread the rum topping over the cake with a wooden spoon, while the topping is still hot and easy to work with.
10. Allow to cool, then cut the cake into slices and serve. Try not to eat it all at once!