Kim and Lylette grow organic cocoa on the Caribbean island of Grenada and make delicious vegan chocolate by hand. During the Christmas season, they especially enjoy the typical chocolate cake with rum, how could it be otherwise? They would like to share one of their favourite recipes with you.

Ingredients for the cake

• 220 g flour
• 30 g white sugar
• 90 g brown sugar
• 2 tbsp baking powder
• optionally 2 tbsp cocoa powder
• 130 g + 30 g butter (or vegan alternative)
• 3 eggs separated (or vegan alternative)
• 150 g Crayfish Bay Organics 75% chocolate
• Spice mix (to taste) – ground cinnamon, cardamom, cloves, allspice seeds, nutmeg
• Orange zest
  
  

Ingredients for the rum & sultana mixture

• 140 g sultanas
• 30 g dried plums
• 30 g currants
• 80 ml dark rum
  
  

Ingredients for the ganache

• 200 ml sweet cream (or vegan alternative)
• 200 g Crayfish Bay Organics 75% chocolate
  
  

Preparation of cake

1.  Grind the dried fruit with a food processor. Add the rum and leave to infuse for at least 1 hour.
2.  Preheat oven to 170 °C (≈ 340 °F).
3. Melt 130 g butter and leave to cool.
4. Melt 30 g butter + 150 g Crayfish Bay Organics 75% chocolate and leave to cool.
5. Sift together flour, baking powder, cocoa powder and spice mix.
6. Cream together the butter, sugar and orange zest.
7. Add egg yolks one at a time and beat until creamy.
8. Add rum-dry fruit mixture and then butter-chocolate mixture and mix well.
9. Slowly stir in dry ingredients with a pastry spoon.
10. Beat egg whites until stiff and slowly stir in.
11. Pour the cake mixture into a loaf tin and bake in the preheated oven for about 35 minutes.  
    
    

Preparation of ganache

1. Chop 200 g chocolate into small pieces.
2. Bring the sweet cream to the boil and pour over the chocolate pieces.
3. Stir until the chocolate pieces have melted. Cover the ganache and store in a cool place until it is spreadable.
4. Whip the ganache with a whisk or mixer, pour into a piping bag and decorate the cake with it.