Boozy Chocolate Cake Bread
Yum
Boozy Chocolate Cake Bread is vintage homemade, flour free, dark rum, chocolate loaf cake.
This is one of my grandmothers’ top recipes indeed! While she was in her young age, I am sure she has never heard of Bourbon or Baileys. Dark rum was, besides, grappa, the only type of alcohol she used in her kitchen. Or with coffee!
Loaded with hazelnuts and chocolate, no flour at all, it has always been fancy chocolate cake recipe, so light and so tasty!
This chocolate cake batter is such an amazing festival of flavours and the batter is so easy to make from scratch that you can bake it in rounded shaped pan, loaf pan or almond cake pan. The result is always great and the only thing you should adjust is baking time.
If you decide to use almond cake pan (6 cups volume, 12 inches long), the instructions below are easy to follow.
Also, here is a simple hint that makes it so easy to turn your cake out of the pan without any part sticking and remaining in the pan. I always, always butter the pan well and dust it with breadcrumbs. It makes it so easy to turn the loaf cake out keeping the shape as desired.
The best place to keep this Boozy Chocolate Cake Bread is your kitchen counter. Just cover the tray and leave it at room temperature. It is because your chocolate ganache glaze remains soft, and it is such a tasty way to serve the slices when ganache is not too firm!
This type of cakes shouldn’t be left in the fridge.
What happens if you leave moist chocolate cake in the fridge ?
The air in the fridge has less moisture than the amount of moisture in the chocolate cake. When you put it in the fridge uncovered, the moisture from the cake evaporates and is absorbed by the air. That’s why your cake would become dry.
Now, before I start with the ingredients list, let me describe our Christmas Eve miracle:
As in most of the places, nobody is going anywhere these days. If going to church for midnight mass, every person is to have 4 square meters of space, so we decided to stay at home this year.
It was 08:30 p.m. when we heard an intercom ring. To be honest, we have forgotten the sound of it and were quite surprised to hear it.
It was my friend that survived corona infection after three weeks’ struggle and is now immune for several months. She baked cookies together with her beautiful children (a girl and a boy) and was driving around to share their finest selection:
Don’t tell us there’s no Santa! Or Angels, for that matter!
Boozy Chocolate Cake Bread
Boozy Chocolate Cake Bread : Dark rum flavoured chocolate cake bread !
Ingredients
- 6 eggs, separated
- Pinch of salt
- 5 Tbsp butter, unsalted
- 1 Tbsp butter for the pan
- 12 Tbsp sugar
- ½ cup semi sweet chocolate chips
- 3 Tbsp bread crumbs for the batter
- 2 Tbsp bread crumbs for the pan
- 3 Tbsp dark rum
- 1 ½ cup ground hazelnuts
- Pink store bought glaze, optional
- Ingredients for chocolate ganache ( optional )
- 4 Tbsp semi sweet chocolate chips
- 3 Tbsp sour cream
Instructions
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Preheat the oven to 180 C / 356 F.
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Butter the almond cake pan. Sprinkle with bread crumbs all over the tin. Leave aside.
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In a mug, combine dark rum and 3 Tbsp of bread crumbs. Leave aside.
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Melt the chocolate.
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Mix egg whites and pinch of salt until stiff peaks form in medium sized bowl. Leave aside.
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In another medium sized bowl, mix butter, sugar and egg yolks to get foamy texture. Add melted chocolate and rum mixture.
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Using spatula, gently combine butter mixture, hazelnuts and egg whites.
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Pour the batter into the almond cake tin and bake for 40 minutes or until toothpick comes out clean. Cool completely in the pan. Then turn it onto racks so you could pour the glaze over the loaf.
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Prepare pink glaze according to the package instructions and pour over the cake bread.
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In small pot, on low heat, warm semi sweet chocolate chips and sour cream, stirring constantly until chocolate completely melted.
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Pour chocolate ganache over cooled pink glaze.
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Leave to cool and serve.
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