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Chocolate Sponge Cake with Rum Cream

Nadia Galinova
Translated by
Nadia Galinova
Chocolate Sponge Cake with Rum Cream
Image: Ivana Krasteva-Pieroni
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13/09/2022
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Preparation
25 min.
Cooking
45 min.
Тotal
70 min.
Servings
12
"Aromatic and delicious - the perfect chocolate sponge cake with rum cream"

Ingredients

  • for the sponge cake mix
  • flour - 10.5 oz (300 g)
  • sugar - 7 oz (200 g)
  • eggs - 3 pcs.
  • oil - 2/5 cup (100 ml)
  • milk - 2/5 cup (100 ml)
  • baking powder - 1 tbsp (10 g)
  • cocoa - 1.8 oz (50 g)
  • salt - a pinch
  • for the cream
  • milk - 2 cups (500 ml)
  • egg yolks - 2 pcs.
  • sugar - 2.8 oz (80 g)
  • flour - 2.1 oz (60 g)
  • rum - 3 tbsp.
measures

How to cook

First prepare the cream. In a small pot, pour the milk, add the sugar and flour and put the pot on a moderate heat.

Immediately start mixing, until the cream thickens. Remove it from the heat and flavor it with 3 tbsp. of rum.

Leave the rum cream to cool, by stirring occasionally to prevent a crust from forming on top.

In a bowl, sift the flour with a pinch of salt, the baking powder and the cocoa.

In another bowl, beat the eggs and the sugar with a mixer for 5-6 minutes. Pour the milk and oil and start adding portions of the dry mixture, until all of the flour is absorbed.

Divide the mixture into two equal parts. Grease and flour a cake mold. Pour half of the mixture. Spread the cream on top with a spoon and pour the other part of the chocolate sponge cake mix.

Bake the sponge cake at 340°F (170°C) in a preheated oven with a fan for about 35 minutes.

Check it with a wooden skewer to see if it is fully baked. Turn the baked sponge cake onto a wire rack and sprinkle it with powdered sugar.

Leave it to cool completely before cutting into the Chocolate Sponge Cake with Rum Cream.

Enjoy!

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