Fudgy Rum & Chocolate Cake with Sticky Glaze

Chocolate cake: good idea.

Better idea: add some rum!

Drink Syndikat sent me some of their top quality cookie dough rum that tastes of caramel, vanilla and cacao bean - what better to do with it than pour it in some chocolate batter or whisk it into a sticky glaze? Oh and: drinking it on ice is obviously another tasty option.. thankfully all three go well together!

Servings: 12 cake pieces

Total time: 45 min

For the Cake

Ingredients

150g spelt flour (type 630)

50g almond flour

70g cocoa

160g raw cane sugar

1 tsp baking powder

1 pinch of salt

70ml olive oil

250ml hot water

110ml Syndikat Cookie Dough Rum

1 tbsp apple cider vinegar

80g dark chocolate (85%)

For the Sticky Rum Glaze

Ingredients

40ml Syndikat Cookie Dough Rum

60g honey or maple syrup

20g cocoa

Instructions

1. In a large bowl, mix together the spelt flour, almond flour, cocoa, raw cane sugar, baking powder and salt.

2. Boil some water in a small saucepan and melt the chocolate over it in a metal bowl. In a second bowl, mix the hot water, apple cider vinegar, rum and olive oil, then add to the batter. Add the melted chocolate as well and whisk everything well to form a smooth dough.

3. Pour the batter into a greased springform pan (Ø 26) and bake at 180°C for 25 minutes.

4. While the cake is in the oven, prepare the glaze. In a small bowl, mix the ingredients with a whisk until you have a smooth, even consistency.

5. Allow the cake to cool briefly once it is baked, then prick holes all over the surface with a fork - now pour the glaze over it and spread it evenly, so that it flows into the small holes while also covering the cake; this will make it even juicier!

6. If desired, put some cocoa in a small sieve, move it over the cake and powder it through light tapping of your hand. Highly recommended: enjoy a piece of the still warm cake with a glass of iced rum!