Recipe for Chocolate Rum Apricot Cake
Today is my dear friend Punita’s birthday and tomorrow is dear hubby’s birthday. We have a small get-together with friends at home. Though I ordered out most of the stuff, dessert is something I wouldn’t give up for someone else to do.
I’ve baked this Chocolate rum cake for both S and Punita. One cake for two dear people. Actually it’s the first time, I’ve ever made a proper cake with icing etc. It looks pretty delicious, it’s to be seen how it tastes. Before it gets all smashed and eaten, here’s a pic for you!
It’s two layers of chocolate sponge cake with whipped cream in between and on the top. The cream is topped by chopped dried apricots soaked in rum. BTW the cake is soaked in rum too 🙂
So much rum around that when hubby came in home, he said- “I smell rum in the air, are you up to something ?”
Makes 12 generous slices
Chocolate Rum Apricot Cake - Birthday cake for adults
- 2 chocolate sponges - baked and cooled (400 g each)
- 300 ml fresh cream - whipped (with 4 tbsps of icing sugar)
- 1/4 cup apricots sliced dried (soaked in dark rum for of 2-3 hours)
- 30 ml bacardi Reserva to soak the sponges
- tbsps orange juice (few)
- dark chocolate Hershey ' s Kisses
- icing sugar for dusting
- Mix the Bacardi rum and orange juice and soak both the layers with the rum-juice mixture. Let it rest for 15 minutes until the liquids are fully absorbed.
- Dust some icing sugar on a plate and place the bottom layer of the sponge. Spread whipped cream on this layer and place the other layer on top of this. Spread cream on the top of this layer evenly.
- Arrange the rum-soaked apricot slices on the cream.
- Put the remaining cream into a ziploc bag, give a small nick in the botom corner and use it to make concentric circles on the cake over the apricots. Make the hole slightly bigger and make a flower in the center. Keep four slices of apricot as each of the petals and place a Hershey's Kiss in the center.
- Dust the cake with some icing sugar and chocolate shavings (optional). Chill for 1-2 hours before serving.