Chocolate Rum Cake


 Chocolate Rum Layers

¾ cup parve margarine
1⅓  cups sugar
3 eggs
1 teaspoon vanilla
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1½ teaspoons baking soda
¾ cup unsweetened cocoa
⅔ cup rum
⅔ cup water

Preheat the oven to 350° F. Grease two 8-inch cake pans. Line the bottoms with parchment paper. Grease the paper and dust with cocoa.

Cream the margarine on low speed using an electric mixer. Add the sugar and blend going from low to medium speed. Add the eggs one at a time, then the vanilla.

Sift the dry ingredients together. Mix them into the batter, alternating between dry and liquid.

Divide the batter equally between the two pans. Place foil strips around the edges of the pans for even baking.

Bake for 25-30 minutes. Remove the pans from the oven. Cool completely before frosting.

Chocolate Liqueur Frosting

2½ cups confectioner’s sugar
⅔ cup unsweetened cocoa
⅓ cup parve margarine
1 teaspoon vanilla
¼ cup good chocolate liqueur, such as Godiva Original
½ cup warm water

Cream the margarine and sugar together until smooth. Add the cocoa, then the vanilla. Slowly add the liqueur and just enough warm water to make the frosting easily spreadable.

To frost the cake, place strips of waxed paper underneath the outside edge of the bottom layer. Spread frosting over the entire top. Cover with the second layer aligning the edges. Spread frosting of the top and sides filling in any gaps between the layers. Remove the waxed paper strips.

Makes one frosted two-layer cake.

I baked this cake for Yom Ha’Atzmaut from Rabbi Jan Kaufman’s original recipe. She uses Crisco (parve shortening). I prefer margarine. If you use Crisco, decrease the amount 1 tablespoon per cup of margarine. You can omit the rum in the cake and the chocolate liqueur in the frosting, if you like, replacing them with water. The result will be good, but much less complex flavors. I’ve increased the overall amount of liquid in the frosting to increase spreadability. You might want less. Use your judgement. 

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