Butter Free Chocolate Orange Rum Cake Recipe
These sunk a little when I made them, but I have adjusted the temperature and baking time so that this hopefully won't happen to you...
Failing that, the chocolate icing is a good way to cover it up!
http://hungryjenny.blogspot.com/2010/11/butter-free-chocolate-orange-rum-cake.html
Prep time: | British |
Cook time: | Servings: 12 |
Ingredients
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Directions
- Sieve the flour, soda and powder into a large mixing bowl, with the sugar, spices and cocoa powder.
- In a separate bowl, mix the orange juice with the yogurt, water, rum and vanilla until smooth.
- Slowly mix the wet mixture into the dry. Stir in half the zest. Do not overmix!
- Spoon into a lined muffin tray and bake at 200 degrees C for about 20-25 minutes until you can pull a toothpick out clean.
- Meanwhile, gently melt the chocolate and butter in a wide pan. Take off the heat and quickly mix in the sugar and remaining zest.
- Spoon onto the top of each cake, and add some extra orange rind on top if desired.
- Allow chocolate icing to cool before serving.