Versatile tuna bihod

You grill the tuna panga (jaw), turn tuna chunks into sinigang and make kinilaw with really fresh tuna. Now whip up Ginisang Bihod ng Tuna with tuna roe. Read more

Classic puto and cuchinta

Delicious puto and cuchinta for Noche Buena, anyone? Let Chef Jessie Sincioco show you how to make her best-selling kakanins. Read more

Pasta Mediterraneo

Looking for a pasta dish that's both delicious and easy to prepare when relatives and friends suddenly come a-visiting this Christmas?" Read more

Crispy tawilis with a kick

Always seasoning your tawilis with just salt and pepper? Why not marinate it in tuba and coat it with batter before frying? The recipe of former Malacañang executive chef Babes Austria on Pantry. Read more

Pinikpikan style heirloom rice dish

How can you maximize heirloom rice once you've gotten hold of some? Turn it into a delectable chicken rice a la chicken tinola, as Chef Roland Laudico did recently using Jordan Farms heirloom heritage rice. It's called pinikpikan chicken rice, and the recipe is in Pantry. Read more

Creamy pasta dish

Pasta is not just a delicious, tummy-filling dish; it's aloso a convenient and easy-to-prepare one-dish meal. So how about a creamy seafood puttanesca? Read more

A crunchy treat

If you think pinipig is only great in kakanins and other native desserts, think again. It can make great cookies, too. Read more

A rich and cheesy flan

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Gourmet appetizer featuring local flavors

Mongo turned into an appetizer and paired with prawn, anyone? Read more

A different kind of sinigang

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View all Pantry stories.


November 21, 2011

Chocolate cake for Christmas

Now that Halloween and All Saints Day (plus All Souls Day) are over, we've got to start thinking about Christmas. We're not just talking about decorations, which, obviously, has turned red and green, gold and silver, with lots of Santa Claus images, Christmas trees, gift-wrapped presents, stars, Nativity scenes and reindeer in department stores and shopping malls. More importantly, we're talking about Christmas food – both to give away as edible presents and to serve unexpected guests who come visiting during the holidays. Aside from cookies and pastries, cakes are a natural choice for both. Since you're always faced with limited time for food preparation, opt for cakes that are easy and convenient to whip up.

The Maya Kitchen suggests Decadent Chocolate Rhum Cake. It's easy to prepare, since you will be using a tried-and-tested mix, Maya Decadence Devil's Food Cake Mix, but dressing it up to be so impressive that your guests (or gift recipients) would think it's a gourmet cake you've labored long and hard to make. Simply use a bundt pan instead of the usual round cake pan or square baking pan, and finish it off with a generous drizzling of caramel sauce.

Here's how:

Decadent Chocolate Rhum Cake

The cake:


1 package Maya Decadence Devil's Food Cake Mix 550g

1/4 cup vegetable oil

1 cup water

1 whole eggs


1. Preheat oven to 350 F (or 177 C). Grease and flour bottom of a 9-inch bundt pan.

2. In a mixing bowl, combine cake mix, oil, water and eggs. Beat with an electric mixer at low speed for 30 seconds. Scrape sides and continue beating for 2 minutes at medium speed, or beat by hand using a wire whisk for 3 minutes.

3. Pour mixture into prepared bundt pan. Bake in preheated oven for 30 minutes or until toothpick inserted in the center comes out clean.

4. Remove and let cool.

5. When cool, place on a serving platter.

The rhum glaze:


1/2 cup butter

1/4 cup water

1 cup sugar

1/2 cup dark rum


1. Melt butter in a saucepan.

2. Stir in water and sugar. Let boil until sugar is completely dissolved.

3. Remove from heat and stir in rum.

4. Brush cooled chocolate cake generously with the rhum glaze.

The caramel sauce:


1 cup sugar

1/4 cup Maya All Purpose Flour

1-1/2 cups milk

1/4 cup butter

1 tsp. vanilla extract


1. Caramelize sugar in saucepan over medium heat until golden brown.

2. Dissolve flour in milk. Strain and add to caramelized sugar. Cook over low fire until thick and coats the back of a spoon.

3. Add butter and vanilla extract.

4. Just before serving the cake, pour caramel sauce into a squeeze bottle and drizzle generously on cake.

5. Slice cake and serve.

Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.


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