Colombian Chocolate Cake with Rum and Dried Fruits

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (100g) unsweetened cocoa powder 1 cup (100g) unsweetened cocoa powder
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (120ml) dark rum 1/2 cup (120ml) dark rum
• 1 cup (150g) mixed dried fruits (such as raisins, currants, chopped dates, and chopped figs) 1 cup (150g) mixed dried fruits (such as raisins, currants, chopped dates, and chopped figs)
• 1/2 cup (75g) chopped walnuts or pecans (optional) 1/2 cup (75g) chopped walnuts or pecans (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 65g, 45g
• Protein: 6g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk and rum. Begin and end with the dry ingredients.
6. 6.
   Fold in the mixed dried fruits and chopped nuts (if using).
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
10. 10.
    Once cooled, you can dust the cake with powdered sugar or frost it with your favorite chocolate ganache or cream cheese frosting.

Treat your ingredients with care...

• Dried fruits — Soak the dried fruits in rum for a few hours or overnight before adding them to the cake batter. This will plump them up and infuse them with the delicious rum flavor.

Tips & Tricks

• For an extra boozy kick, brush the cooled cake with additional rum before frosting or dusting with powdered sugar.
• Experiment with different combinations of dried fruits, such as cranberries, apricots, or prunes, to personalize the cake to your taste.
• To make the cake even more indulgent, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Serving advice

Serve the Colombian Chocolate Cake with Rum and Dried Fruits as a delightful dessert after a Colombian-inspired meal. It pairs wonderfully with a cup of Colombian coffee or a glass of milk.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar or drizzle it with a simple chocolate ganache. Garnish with a few whole dried fruits and a sprig of fresh mint.