A simple chocolate cake infused with a sweet rum syrup for extra indulgence.


  • 175 g Butter or margarine

  • 175 g caster sugar

  • 3 eggs

  • 150 g flour

  • 50 g cocoa powder

  • 1 1/2 tsp baking powder

  • 1/2 tsp bicarbonate of soda

  • 1 tsp vanilla essence


  • 1 cup water

  • 6 tbsp brown sugar

  • 4 tsp Rum


  • Icing sugar, for dusting


  • 1.

    Beat the sugar & butter or margarine together in a bowl until light and fluffy.

  • 2.

    Gradually add the eggs, beating well after each addition.

  • 3.

    Sift the fours,cocoa powder,baking powder & bicarbonate of soda together and carefully fold it into the mixture. Then add vanilla essence.

  • 4.

    Pour into the prepared tin & bake in a preheated oven 180C for 30 - 35 minutes.

  • 5.

    Leave the cake to cool in the tin for a few minutes, then transfer to a wire rack and leave to cool completely.

  • 6.

    To make the syrup, gently heat water, sugar, rum together in a small saucepan

  • 7.

    And bring to the boil for 3 minutes until soft.

  • 8.

    Drizzle the syrup over the cake and leave for at 1 hour to allow the syrup to soak in.

  • 9.

    Dust with the icing sugar before serving.

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