RUM MOCHA M&M BROWNIE CAKE

Cake:
INGREDIENTS

1 3/4 cup refined wheat flour
1 3/4 cup unrefined wheat flour
3 tablespoons butter
1 1/2 teaspoon Nescafe instant coffee
1 cup cocoa powder
2 cups fresh thick yoghurt
2 3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 shot of any good dark rum
large handful of assorted nuts or dry fruits (cashews, walnuts, raisins, etc)

Icing:
INGREDIENTS

1 cup grated dark chocolate
1/2 teaspoon unsalted butter
1 teaspoon honey
1 teaspoon rum
some whole milk, for blending
small handful of M&M minis

Baking the Cake:
COOKING DIRECTIONS

Combine all dry ingredients of the cake. Mix well. Add the rest of the cake ingredients. Mix well and pour into a well greased pan.

If cooking in an oven, bake at 300-340°F (150-170°C) for about 30 minutes.

If cooking on stove, steam the cake in a large pressure cooker at medium heat for 60-90 minutes.

After the cake is cooked, set it aside for 15 minutes to cool.

Preparing the Icing:
COOKING DIRECTIONS

Combine all ingredients in small pan on low heat while adding enough milk to bring it to a thick honey-like consistency. Take it off the heat as soon as it smoothens out. Spread the icing on the cake and garnish with the M&M'S® before it cools.
It is ready to serve as soon as the icing cools and thickens.