Chocolate Rum Cake

I knew I was going to miss baking when I went back to Indo. That's why on the day of my departure from Houston, I had to make just one more cake. I had some heavy cream in the fridge that will go bad if I leave it for 3 weeks and so I decided to use it up.

This cake is a really simple. It's just moist chocolate sponge cake brushed with rum and filled and covered with chocolate Chantilly cream. I spiked the cream with rum as well to "lighten" the chocolate flavor.

Of course since I'll be leaving within a few hours that this cake was made, I need to give it to someone else. Who would be a better person to give this cake than the kind girl who sent us to the airport? Yep, it's all for Sylvia!

I really haven't heard from her about the cake. I'll definitely ask her opinion on it when I see here again. :)

MIA in December

Yep, I'll be missing in December - not because I've stopped blogging or that I've stopped baking but because I'm in Indonesia right now with limited access to Internet and email as well as no access to my kitchen.

I missed baking a LOT.

I left for Indo on Dec 11th. Before that, my work was taking all of my time. During the first 10 days of the month, I had to travel to Alabama twice. I was only in Houston for one and a half days. which I used to prepare for my Indo trip (buying gifts, packing, and cleaning up my room).

Despite that, I managed to bake a chocolate cake on the 11th, before I had to leave for the airport. :p I'll upload the cake as soon as I get to the US.

I can't wait to see my kitchen and all my baking tools in Houston. See you all in January!