Italian Chocolate Rum Cake

Ingredients

• 2 cups + 3 tablespoons cake flour ((275 grams total, if you double the recipe then double this amount))
• ¼ cup unsweetened dutch processed cocoa
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt*
• 2 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• 1¼-1½ cups granulated sugar
• 1 cup yogurt (plain full fat) room temperature
• ¼ cup vegetable oil or melted butter (I use corn or sunflower oil)
• ¼ cup rum (I used light rum)
• 1 teaspoon vanilla extract
• 2 tablespoons milk (I used 2% milk)
• 3½ ounces dark chocolate
• 2 tablespoons butter
• 1-2 tablespoons rum
• 2-3 tablespoons chopped nuts (walnuts, hazelnuts or almonds)

Steps

1. 1

   Pre-heat oven to 350F / 180 C. Grease and flour or spray a 10 inch / 25cm bundt pan.

2. 2

   In a large bowl sift together the flour, cocoa, baking powder, baking soda and salt.

3. 3

   In a large bowl or stand mixer beat the eggs, yolk and sugar for 3-4 minutes, add the yogurt, oil, rum and vanilla beat to combine, about one minute.

4. 4

   Add the dry ingredients to the wet ingredients and beat on low to combine. Pour the batter into the prepared pan and bake for 45-50 minutes. Let cool 20 minutes in the pan then move to a wire rack to cool completely. Pour the glaze over the cake and sprinkle with the chopped nuts before serving. Enjoy!

5. 5

   Melt together the chocolate and butter either bain-marie or microwave, let cool then stir in the rum.