The First CorruptCake

16 Jul

Me with the Cake

As I mentioned in the last post, the first CorruptCake was for my friend’s 21st birthday and I wanted to make a cake befitting a 21st birthday. My goal was: make some batter, add some booze, cook the batter, soak the cake in booze, make some frosting, add more booze and frost it. The first try was AMAZING. It was an orange rum chocolate chip cake, soaked in an orange and rum simple syrup, frosted with an orange rum fudge frosting. Funny story, we ended up forgetting to bring plates and knives, but we did have dixie-cups so we ended up eating the cake in shot-form (doesn’t work that well, FYI), which incidentally added to the 21st birthday celebration. It certainly was not the prettiest cake as I didn’t have that much time to make it and, as I recall, the birthday boy showed up literally the second I finished frosting it. Regardless, as we learn in grade school, looks aren’t everything. This cake was by far the best tasting cake I have ever made.

Pretty destroyed, but still delicious

The whole process of deciding what to make was an ordeal in it of itself. I remember frantically calling my mom to see if she had some sort of rum cake recipe with some sort of rum frosting, but alas, I had to spend a good amount of time filtering through recipe after recipe online. Finally, I came across a white rum cake recipe and a chocolate rum fudge frosting. This, however, wasn’t good enough for me. I wanted to make it my own, so besides adding more rum then the each recipe called for, I added orange. Side note, I am a total sucker for chocolate and orange. You know the joke that people buy presents for others, but they’re really thinking about what they would like themselves? Admittedly, this was one of those moments. Chocolate is amazing on its own, but I go crazy for chocolate and orange, chocolate and raspberry, and chocolate and mint. Yummm! Point is, this time was a chocolate and orange combo and luckily, the birthday boy loved it. Honestly, who wouldn’t love four layers of rum soaked chocolatey-orangey cake?? Eh, so sometimes if it’s good enough, your own taste can work in making a gift for someone else… right? haha! Well, if you’d like to make this cake for someone else (but really we both know you’re going to serve yourself the first slice), here’s the CorruptCakes recipe.

CorruptCakes Orange Chocolate-Chip Rum Cake

If you want, enjoy it in cake shot form! But really, don't. It's a sticky mess and doesn't leave the cup.

Cake- Orange Chocolate-Chip Rum

  • 2 cups sifted cake flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs, separated
  • 1 tsp freshly grated orange rind
  • 1/2 cup orange juice
  • 1/3 cup rum
  • 1/4 tsp almond extract
  • 1/4 tsp vanilla extract
  • 1 cup chocolate chips
1. Preheat Oven to 350 degrees. Prepare 2 9in cake pans (butter and flour the pans).
2. Sift together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar. Add egg yolks and orange rind. Beat until combined.
4. Combine orange juice, rum, vanilla, and almond extract. Add half of the flour mixture to egg yolk mixture then alternate adding each until all combined.
5. In a separate bowl beat egg whites until sift, but not dry. Add the rest of the sugar gradually. Fold the whipped egg whites GENTLY into the batter (you want the mixture to stay light and fluffy). Pour into the prepared pans.
6. Bake for 20-25min or until done.
7. Once cooled, either keep the two layers, or cut each cake lengthwise to form four thin layers. Soak each layer in simple syrup (recipe below). Using a brush, dip it in the simple syrup and pat the cake, such that the simple syrup is able to soak through the cake and give it delicious flavor and moisture. Be sure to cover all of each layer. After a few minutes, add another coat of simple syrup to each layer.
8. Frost each layer with CorruptCakes Chocolate Orange Rum Frosting (recipe below), stack, and frost the whole cake.

Simple Syrup- Orange Rum Simple Syrup

  • 1 cup orange juice
  • 1 cup sugar
  • 2 Tbs rum
1. Heat orange juice and sugar together until sugar is disolved.
2. Let cool, then add the rum. Start with just the 2 tbs and add more if you want it to have a stronger rum flavor. (I probably used 1/4-1/2 cup rum)

Frosting- Chocolate Orange Rum Frosting

  • 3 Tbs chocolate chips
  • 1 1/2 (1 ounce) baking chocolate squares
  • 1 Tbs butter
  • 1 cup powdered sugar
  • 3 Tbs milk
  • 2 Tbs rum
  • 1 tsp freshly grated orange rind
1. Melt together chocolate and butter. Let cool a bit.
2. Combine powdered sugar, milk, rum, and orange rind, until smooth.
3. Stir in chocolate mixture.
4. Beat until thick and fluffy.
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One Response to “The First CorruptCake”

  1. marinascooking July 17, 2011 at 9:57 am #

    i gotta try this – yum!

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