Help with a Chocolate Rum Cake recipe
I have modified this recipe to use stevia extract instead of sugar. What I would like to do is take the rum from 1/2 cup to 1 full cup. How would I do that? I would also like to make the cake more moist than it is.
4 ounces melted dark chocolate* 2 cups all purpose flour* 11 1/2 teaspoons baking soda * 1/4 teaspoon ground nutmeg * 2 sticks soft unsalted butter * 3/4 teaspoon stevia* 1 teaspoon vanilla * 4 eggs * 1 1/2 cups buttermilk* 1/2 cup rum *
Preheat the oven to 375 degrees.
Take a medium bowl from the cupboard in your head or from the kitchen and stir together the dry ingredients (all the way to the nutmeg).
In large bowl (or a stand mixer bowl) cream the butter and stevia together until it's pretty fluffy. Beat in the vanilla and eggs (one at a time into the bowl) until blended. Slowly drizzle in the buttermilk and rum. Then add the dry mixture to the butter using a low speed. Add the chocolate and scape down the sides again and mix until it's evenly, smoothly, gorgeously glossy and dark.
Divide the batter between to 9-inch cake pans. Bake for 30 to 40 minutes. Like other cakes, you know it's done when the toothpick inserted into the center comes out clean. Let it cool completely.