Blogger Heather Baird of SprinkleBakes shares a recipe for an over-the-top layered chocolate cheesecake.
- Prep Time 1 hr 30 min
- Total Time 7 hr 40 min
- Servings 12
CHOCOLATE CAKE WITH RUM-SPIKED FIGS
Yield: 12 Servings
With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside. Grease botton and sides of a round baking pan – 9 inches in diameter and 2 inches high – with shortening or vegetable oil. Line the bottom with a circle of parchment or aluminum foil. Set aside.
Cut the chocolate into small pieces and melt it with the butter in the top of a double boiler. (I use a&127 microwave). Remove from heat and stir until smooth. Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and beat with an electric mixer until blended evenly. Drain the figs, discarding the liquid. Stir figs and chocolate into the egg mixture and mix well. Spoon the batter into the prepared pan.
Bake in a preheated 350 degree oven until the cake rises to the top of the pan and feels set in the center, about 40 minutes. Let it cool in the pan on a wire rack. When cool, turn it out onto a rack. Remove the parchment or foil, invert the cake into a large serving plate. Cover it and refrigerate until ready to serve. Accompany with whipped cream.
Bacardi Double-Chocolate Rum Cake
1 package Chocolate cake mix
12 ounces Semi-sweet chocolate chips
1 small Chocolate instant pudding, divided
1 cup Bacardi Black Rum
1 cup Raspberry preserves, 10-12oz
3/4 cup Water
2 tablespoons Shortening
1/2 cup Oil
1 ounce Vanilla baking bar square
Preheat oven to 350~. Combine cake mix , pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl. Using an electric mixer, beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup of chocolate pieces. Pour batter into a greased 12-cup Bundt pan. Bake 50 to 60 minutes until cake tests done. Cool in pan for 15 minutes. Remove from pan and cool on a wire rack. Heat raspberry preserves and remaining 1/2 cup of rum. Strain through a sieve to remove seeds. Place cake on a serving platter. Prick surface of cake with a fork. Brush reaspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all the glaze has been absorbed. Combine remaining 1 cup of chocolate pieces and shortening. Microwave on high for 1 minute or until melted. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 minutes. Combine vanilla baking bar and 1 ts. water. Microwave on high for 30 seconds or until melted. Drizzle on top of icing.
1 cup Butter, softened
1 1/2 cups Granulated sugar
4 ounces Unsweetened chocolate squares
1 cup Mashed potatoes
1 tablespoon Instant coffee, or espresso powder
1 1/2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Bailey’s Irish Cream
1. Preheat oven to 350 F. In a large bowl, beat together butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 mins. Beat in melted chocolate, mashed potatoes, and coffee powder until well blended. Add eggs, one at a time, beating well after each addition.
2. Sift together flour, baking powder, and salt. Beat into chocolate mixture alternately with Irish liqueur just until combined. Turn batter into well-greased 12-cup bundt pan.
3. Bake 45 to 50 mins, or until a cake tester inserted in center comes out clean. Let cake cool in pan 15 mins, then unmold onto a wire rack and let cool completely. Sift powdered sugar over top of cake before serving.