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Chocolate Rum Cake

 

16

Yield

1

cake

Prep

45

min

Cook

15

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 cup silken tofu
pureed
*
1 cup maple syrup
¾ cup espresso, brewed
or strong coffee
*
2 tablespoons rum
1 teaspoon vanilla extract
¼ cup water
ice cold
1 ¼ cups whole-wheat pastry flour
1 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon cinnamon
*
1 x chocolate curls
for garnish, optional
*
Rum syrup
¼ cup maple syrup
or barley malt syrup
¼ cup espresso, brewed
or strong coffee
*
3 tablespoons rum
preferably dark
Chocolate rum frosting
10 ½ ounces silken tofu
extra-firm
1 teaspoon vanilla extract
2 tablespoons rum
preferably dark
6 ounces semi-sweet chocolate
melted, null, null

Directions

Preheat oven to 350? F.

Oil and flour two 8-inch cake pans.

In large mixing bowl, whisk together tofu, syrup, coffee, rum, vanilla and water until smooth.

In separate bowl, sift together remaining dry ingredients.

Add to wet ingredients and mix until smooth.

Divide batter into cake pans.

Bake until cakes are springy to the touch, about 15 minutes.

Cool in pans 10 minutes.

Remove from pans; cool on wire racks.

Syrup: Heat all ingredients together in a small sauce pan.

Brush mixture on top of cake layers with pastry brush.

Frosting: In blender or food processor, combine all ingredients; process until smooth.

Place 1 cake layer on plate.

Spread with ½ the frosting.

Top with second layer.

Spread top and sides with rest of frosting.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 76018% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 162mg 7%
Total Carbohydrate 45g 45%
Dietary Fiber 10g 40%
Sugars g
Protein 27g
Vitamin A 0% Vitamin C 0%
Calcium 16% Iron 51%
* based on a 2,000 calorie diet How is this calculated?

 

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