Crni ruski kolac / Black Russian Cake

Iako kod nas jesen nije niti blizu, zazelili smo se jednog od drazih nam kolaca. Dodatak vodke i ruma ovaj ruski kolac cine neodoljivo mirisnim i ukusnim. Nadasve zanimljivim :) 

Idealan za hladnije dane i  veselo drustvance :)

Crni ruski kolac

• 1 casa brasna
• 1/4 case gustina
• 2 1/2 zlice mlijeka u prahu
• 3 zlice kakaa
• 1/2 praska za pecivo
• 3/4 casa secera
• 30 g maslaca
• 90 ml ulja, suncokretovog
• 90 ml mlijeka, 3,2%
• 1/2 zlicice vanilija ekstrakta
• 2 jaja
• 30 ml vodke
• 40 ml ruma

Zaljev:

• 40 g maslaca
• 3 zlice vode
• 4 zlice secera
• 4 zlice ruma

Pripremite kalup, lagano nauljite i pospite kakaom. Pomijesajte sve suhe sastojke u jednoj zdjeli, u drugoj pomijesajte maslac sa tekucim sastojcima. Sjedinite sve te dodajte 1 po 1 jaje. Kratko miksajte te izlijte u pripremljeni kalup. Pecite oko 40 min na 160C, dok cackalica ne izadje suha. Ohladite. 

Pripremite sirup. Prokuhajte sve sastojke, osim ruma. Njega dodajte nakon sto sirup maknete sa vatre. Kolac izbockajte cackalicom ili vilicom te zalijte kolac vrucim preljevom. Ohladite i uzivate u ovom fantasticnom, aromaticnom kolacu. 

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Black Russian Cake

This Black Russian Cake would definitely be a perfect fall/cold weather cake. Vodka and rum. Need to say more? :) This cake is incredibly tasty and its smell is just divine. Great choice for having  friends over..

The cake:

• 1 c flour
• 1/4 c cornstarch
• 2 1/2 T milk powder
• 3 T dutch-process cocoa powder
• 1/2 T baking powder
• 3/4 c sugar
• 30g unsalted butter, softened
• 90 ml canola oil
• 90 ml full cream milk
• 1/2 T vanilla extract
• 2 large eggs
• 30 ml Vodka
• 40 ml Rum

For the soaking syrup:

• 40g unsalted butter
• 3 T water
• 4 T sugar
• 4 tbsp Rum

Preheat your oven to 160C. Grease a pan and dust with cocoa powder.  Set aside.

In a large bowl, sift together the dry ingredients (flour, cornstarch, milk powder, cocoa powder, baking powder and sugar).  In another bowl mix butter and the rest of the liquid ingredients. Combine everything. Add eggs and beat until mixture is smooth. Don't over-mix.

Pour the mixture into the pan and bake for around 40 minutes, or until a skewer inserted comes out clean. Let cool.

Once the cake has cooled, make the syrup: combine all ingredients except the rum in a saucepan and stir until the butter has melted and sugar has dissolved.  Keep heating it until it comes to a boil and the liquid has reduced slightly.  Remove from heat and stir in the rum.

Poke holes all over the surface of the cake.  Pour the hot syrup over the cake. Cool completely.

Enjoy.

Recipe adapted from Words & Cake.

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