Boozy Chocolate Cake Bread

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Boozy Chocolate Cake Bread : Dark rum flavoured chocolate cake bread !

Boozy Chocolate Cake Bread : Dark rum flavoured chocolate cake bread !

 


Perfect festive Boozy Chocolate Cake Bread is so moist, loaded with chocolate, hazelnuts and dark rum !

In my family, this cake bread recipe is used for decades to celebrate birthdays and holidays and it really is an evergreen !

Boozy Chocolate Cake Bread : Dark rum flavoured chocolate cake bread !
You just cannot go wrong with it. You may serve it with whipped cream aside or pink glaze that makes it very attractive even before you cut the slices to serve.

Boozy Chocolate Cake Bread : Dark rum flavoured chocolate cake bread !
To bring it to higher level, I also made chocolate ganache to spread over pink glaze.
We always bake this cake bread in almond cake pan ( 6 cups volume, 12 inches long ) but you can bake it in your bread pan. Just please adjust baking time: to check if done, insert toothpick and if it comes out clean from the middle of the cake, this beauty is done with baking.

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…
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 :

Boozy Chocolate Cake Bread : Dark rum flavoured chocolate cake bread !

Don’t tell us there’s no Santa ! Or Angels, for that matter ! πŸ™‚

5 from 4 votes
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Boozy Chocolate Cake Bread

Boozy Chocolate Cake Bread : Dark rum flavoured chocolate cake bread !

Course Dessert
Cuisine European
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf

Ingredients

  • 6 eggs, separated
  • Pinch of salt
  • 5 Tbsp butter, unsalted
  • 1 Tbsp butter for the pan
  • 12 Tbsp sugar
  • Β½ cup semi sweet chocolate chips
  • 3 Tbsp bread crumbs for the batter
  • 2 Tbsp bread crumbs for the pan
  • 3 Tbsp dark rum
  • 1 Β½ cup ground hazelnuts
  • Pink store bought glaze
  • Ingredients for chocolate ganache ( optional ):
  • 4 Tbsp semi sweet chocolate chips
  • 3 Tbsp sour cream

Instructions

  1. Preheat the oven to 180 C / 356 F.

  2. Butter the almond cake pan. Sprinkle with bread crumbs all over the tin. Leave aside.

  3. In a mug, combine dark rum and 3 Tbsp of bread crumbs. Leave aside.

  4. Melt the chocolate.

  5. Mix egg whites and pinch of salt until stiff peaks form in medium sized bowl. Leave aside.

  6. In another medium sized bowl, mix butter, sugar and egg yolks to get foamy texture. Add melted chocolate and rum mixture.

  7. Using spatula, gently combine butter mixture, hazelnuts and egg whites.

  8. 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.

  9. Prepare pink glaze according to the package instructions and pour over the cake bread.

  10. In small pot, on low heat, warm semi sweet chocolate chips and sour cream, stirring constantly until chocolate completely melted.

  11. Pour chocolate ganache over cooled pink glaze.

  12. Leave to cool and serve.

 

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