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Preheat oven to 350°F
Grease mini-heart or bundt pan (with about 6 moulds)
In a large bowl, whisk together flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Whisk until well mixed and there aren’t big clumps of brown sugar.
Add the hot coffee, milk, oil, rum and vanilla to the flour mixture, whisking mixture just until smooth. Scoop the batter into the prepared pan. Bake the cake in preheated oven for 30 minutes or until a tester inserted in center comes out clean.
Let cakes cool 15 minutes and then remove from pan. Transfer cakes to a rack to finish cooling completely. If desired, frost cakes when cool.
Chocolate Ganache
In a microwave safe bowl, combine the chocolate chips, soy milk and rum. Microwave for 30 seconds. Remove from oven and stir mixture until smooth. If necessary, microwave mixture for another 10 seconds or so, but do not overheat (chocolate will burn).
Spread or drizzle warm ganache over cakes.
Used with permission; Copyright © 2008 Julie Hasson/www.everydaydish.tv |
