Cook remaining 1/2 teaspoon cinnamon in a small pan over medium heat until toasted and fragrant, 30 to 60 seconds. “If you don’t have rum, you can omit it”
Marcus Samuelsson’s Chocolate Rum Cake with Cinnamon Whipped Cream
1 (4-oz.) semisweet chocolate bar, roughly chopped
1 1/2 cups unsalted butter, cut into small pieces, plus more for pan
2 cups granulated sugar
1/2 cup strong brewed coffee
1/2 cup plus 2 Tbsp. Combine chocolate and butter in the top of a double boiler or heatproof bowl set over gently simmering water on medium-low heat. Bake until a toothpick inserted in center comes out clean, about 55 to 60 minutes. “During these difficult times, I love baking at home with my family,” says the chef, who converted his Red Rooster restaurants in Miami and N.Y.C.’s Harlem into food hubs to provide meals to people in need. Quick tip! Transfer cinnamon to a medium bowl, and let cool. Sift flour, baking powder, baking soda, cloves and 1 teaspoon cinnamon into bowl with chocolate mixture, and, using a rubber spatula, stir until thoroughly combined. vanilla extract, divided
1 cup heavy whipping cream
1. if you don’t have buttermilk at home, mix 1 1/2 teaspoons vinegar or lemon juice into 1/2 cup milk. Remove cake from pan to wire rack, and let cool completely.5. Preheat oven to 350°. Pour batter into prepared pan. Heavily butter and flour a 12-cup Bundt pan; set aside.2. Serve cake with whipped cream. Let it stand for 15 minutes, until it thickens slightly and curdles, before using. Add buttermilk and 1/4 teaspoon vanilla, and stir until combined.4. Cook, stirring often, until melted, about 5 minutes. Whisk together eggs in a large bowl until lightly beaten; gradually whisk in chocolate mixture. Serves: 16Active time: 20 minutesTotal time: 1 hour, 35 minutes Beat with an electric mixer on high speed until semi-stiff peaks form, about 2 minutes. ground cloves
1 1/2 tsp. ground cinnamon, divided
1/2 cup whole buttermilk
1/2 tsp. dark rum, divided
3 large eggs
2 cups all-purpose flour, plus more for pan
1 tsp. baking soda
1/2 tsp. Fold in remaining 2 tablespoons rum. baking powder
1/2 tsp. Remove from heat. Stir in sugar, coffee and 1/2 cup rum until sugar is dissolved.3. Cool in pan on a wire rack for 20 minutes. Add heavy whipping cream and remaining 1/4 teaspoon vanilla to bowl.