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Chocolate Rum Babas Recipes

Chocolate Rum Babas Recipes

Chocolate Rum Babas Recipes– A little fiddly well worth the effort. Indulge in these tasty cakes with coffee or serve as a dessert with soft summer fruits.

Preparation Time: 2 hours 25 min

Cooking Time: 20 min


Note: 1 Cup = 250 ml

For Batter

  • 2 Eggs
  • 15g or 1 tbsp caster sugar
  • 100g or ¾ cup all purpose flour
  • 25g or ¼ cup cocoa powder
  • 50g or 4 tbsp melted butter
  • 40g dark chocolate, grated
  • 6g sachet easy blend yeast
  • Pinch of salt
  • 3 tbsp tepid milk

For making syrup

  • 4 tbsp clear honey
  • 2 tbsp water
  • 4 tbsp rum

To Serve

  • Whipped cream
  • Cocoa powder, to dust
  • Fresh fruit (optional)


  1. Lightly oil 4 individual ring tins (pan). In a large warmed mixing bowl, sieve the flour and cocoa powder together. Stir in the yeast, salt, sugar and grated chocolate. Beat the eggs together, add the milk and butter and beat until mixed well.
  2. Make a well in the center of the dry ingredients and pour in the egg mixture, beat to mix to a batter. Beat for 10 minutes, ideally in an electric mixture between the tins (pan) –it should come halfway up the sides.
  3. Place on a baking tray (cookies sheet) and cover with a damp tea towel. Leave in a warm place until the mixture rises almost to the tops of the tins (pans). Bake in a preheated oven, at 200°C /400°F/Gas mark6, for 15 minutes.
  4. To make the syrup, gently heat all of the ingredients in a small pan. Turn out the babas and place on rack placed above a tray to catch the syrup. Drizzle the syrup over the babas and leave for at least 2 hours for the syrup to soak in. once or twice, spoon the syrup that has dripped on to the tray over the babas.
  5. Fill the center of the babas with whipped cream and sprinkle a little cocoa powder over the top. Serve the babas with fresh fruit, if desired.

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  1. Delicious and easy to follow.. I tried and make my family happy with a great taste..thank you homefoodforever.. Love you

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