Dark 'n Stormy Cocktail Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g dark brown sugar</li><li class="ingredients-single-item">150g black treacle (or molasses)</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">75ml dark rum (Gosling's Black Seal preferred)</li><li class="ingredients-single-item">300g self-raising flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">3 tbsp ground ginger</li><li class="ingredients-single-item">2 tbsp fresh ginger, finely grated</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground cloves</li><li class="ingredients-single-item">150ml ginger beer (non-alcoholic)</li><li class="ingredients-single-item">For the rum syrup: 75ml dark rum</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">For the frosting: 250g cream cheese, room temperature</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">350g icing sugar, sifted</li><li class="ingredients-single-item">Zest of 2 limes</li><li class="ingredients-single-item">1 tbsp lime juice</li><li class="ingredients-single-item">For garnish: Candied ginger pieces</li><li class="ingredients-single-item">Fresh lime zest</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm round cake tin</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine microplane grater for ginger and lime zest</li><li class="equipment-single-item">Cake skewer or toothpick</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (fan)/190°C/375°F/Gas Mark 5. Grease and line your 23cm round cake tin with parchment paper, ensuring the paper extends above the rim slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl or stand mixer, cream together the butter and dark brown sugar until light and fluffy, about 3-5 minutes. This extended creaming process incorporates air into the mixture, helping create a lighter texture despite the dense ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the black treacle to the butter mixture and beat until well combined. The mixture may look slightly curdled, but don't worry - this is normal.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, mixing well between each addition. Pour in the dark rum and mix to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk together the flour, baking powder, salt, ground ginger, fresh grated ginger, cinnamon, and cloves. The combination of dried and fresh ginger gives this cake its characteristic warm heat that mimics the ginger beer in the cocktail.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually fold the dry ingredients into the wet mixture, alternating with the ginger beer, beginning and ending with the dry ingredients (three additions of dry, two of ginger beer). Mix just until combined - overmixing will develop too much gluten and toughen the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into the prepared tin and smooth the top. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean with a few moist crumbs. The cake will be deeply colored and fragrant with spices.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the cake bakes, prepare the rum syrup. Combine the rum and sugar in a small saucepan and heat gently until the sugar has dissolved. Do not boil as this will cook off the alcohol - we want to retain that authentic rum flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the cake comes out of the oven, leave it in the tin and immediately prick the surface all over with a cake skewer or toothpick. Slowly pour the warm rum syrup over the hot cake, allowing it to soak in completely. This syruping process keeps the cake incredibly moist while intensifying the rum flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool completely in the tin before carefully removing to a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the frosting, beat the cream cheese and butter together until smooth and well combined. Gradually add the sifted icing sugar, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed and beat until light and fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Fold in the lime zest and juice - the acidity helps balance the sweetness of the frosting and mimics the lime garnish of the cocktail. The citrus cuts through the richness of the cake beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Spread the frosting generously over the cooled cake. For a rustic finish, create swirls with the back of a spoon to resemble storm clouds. Decorate with pieces of candied ginger and fresh lime zest.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the cake to set for at least 30 minutes before serving. This cake actually improves with time as the flavors meld together, making it perfect for preparing a day in advance. Store in an airtight container in a cool place for up to 5 days.</li></ol>