A delicious light-textured and mousse-like chocolate cake with crunchy pecan pieces and hidden veg. It's covered in a rum flavoured cream cheese icing. Halloween decorations entirely optional.
Prep Time45 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr40 minutesmins
Course: Afternoon Tea
Cuisine: British
Keyword: cake, chocolate, cream cheese, halloween, pecans, pumpkin, rum
Scrape the mixture into a deep 23 cm / 9" round silicone mould or lined tin and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 55 mins.
Leave to cool for 15 minutes, then turn out onto a wire rack to cool completely.
Rum Cream Cheese Icing
Melt the butter and mix in some of the icing sugar.
20 g unsalted butter, 160 g icing sugar
Beat in the cream cheese, followed by a little more of the icing sugar.
50 g full fat cream cheese
Add the rum along with some more icing sugar and beat again.
1 slug rum
Add the cream, followed by the rest of the icing sugar and beat until smooth.
50 ml double cream (heavy cream)
Place the cake on a stand and spread the icing over the top.
Create a spider's web on top with the black icing.
a little black icing
Add some chocolate pumpkin faces for good measure.
chocolate pumpkin faces
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.