Spiced Rum Easter Chocolate Cakes – We Should Cocoa #67
Easter is fast approaching and as it gets ever nearer, my thoughts turn to chocolate, although to be fair, my thoughts are rarely far from this exquisite food of the gods. Over the years I’ve made many Easter chocolate cakes, some more child friendly than others. These ones, containing rather a lot of rum are definitely of the adult variety.
This month’s We Should Cocoa is all about eggs. Lindsey over at Lancashire Food is hosting and given that Easter falls in March this year, she thought eggs were an apt theme. Of course they are. There are various theories about the origins of Easter. Some say it’s from the Babylonian goddess of procreation, Ishtar, some the pagan and/ or Saxon goddess of fertility, Oestre. Then of course there is Pesach, the Jewish Passover and we mustn’t forget the death and resurrection of Jesus Christ. Whether you’re Pagan, Jewish, Christian or of some other persuasion, there’s no doubt that Easter is a celebration of new life and the eggs that abound at this time of year are a fitting representation.
I wanted my Easter chocolate cakes to acknowledge some of the spices and flavours associated with Easter, specifically hot cross buns. I used my hot choc buns for inspiration and included raisins, allspice, cinnamon, nutmeg & orange, but with a cheeky little addition of rum. Duck eggs were included in the recipe and mini chocolate eggs of various kinds were used to decorate the finished cakes. I particularly like the crack appearing in the yellow egg on the left hand side of the picture above – perhaps a chick is just about to emerge.
- 30g raisins
- 4 tbsp dark or spiced rum
- 125g unsalted butter
- 125g dark muscovado (I used jaggery)
- 2 large eggs (I used duck eggs)
- 75g wholemeal flour
- 75g plain white flour
- 1 tsp baking powder
- 25g cocoa powder
- a good grating of nutmeg (I used 1 drop of Holy Lama spice extracts)
- ½ tsp ground cinnamon (I used 1 drop of Holy Lama spice extracts)
- ½ tsp ground allspice
- 1 tsp grated orange zest (I used dried orange powder)
- 75g dark chocolate (I used 72%) - chopped
- 2 tbsp dark or spiced rum
- 10g butter
- 24 mini chocolate eggs to decorate or 12 mini creme eggs - halved.
- Place the raisins in a covered jar and add the rum. Leave to soak for as long as possible (24hrs or more is best).
- Cream the butter and sugar until light and fluffy.
- Beat in the orange zest.
- Beat in the eggs, one by one, adding a little of the flour to prevent curdling if necessary.
- Sift in the flours, baking powder and spices and stir gently to combine.
- Gently stir in the rum and raisins.
- Divide the mixture between 48 mini silicone muffin moulds or tins lined with cases.
- Bake in the middle of the oven at 180℃ for 15-20 minutes until the cakes are well risen and firm to the touch.
- Allow to cool in the moulds for a couple of minutes, then turn out onto a rack to cool completely.
- Chocolate Rum Glaze
- Melt the chocolate together with the rum gently in a bowl over hot water.
- Stir until combined, then add the butter. Remove from the heat and stir until you have a shiny glaze.
- Spoon over the top of the cakes and allow to run down the sides.
- Top each with a mini Easter egg or halved mini creme egg, then leave to set.
- Best if raisins are soaked for 24 hours or more,
- Makes 24 mini cakes or 12 cupcakes.
Other recipes for Easter chocolate cakes you might like
- Amaretto Easter cupcakes via Tin and Thyme
- Chocolate fudge mini bundts via Casa Costello
- Easter bunny cupcakes via Eats Amazing
- Easter nest chocolate tarts via Emily’s Recipes and Reviews
- Easter nest cupcakes via Tin and Thyme
- Hidden Easter egg cupcakes via Utterly Scrummy Food for Families
- Surprise Easter egg cupcakes via Tin and Thyme
As mentioned above, We Should Cocoa is being hosted over at Lancashire Food this month and the theme is eggs.
Simply Eggcellent over at Belleau Kitchen is also celebrating Easter eggs this month.