Robynne's Cake Recipe

Soak raisins

Place 3 tbsp raisins and 3 tbsp rum in a small bowl. Cover and let soak at room temperature for at least 30 minutes (or refrigerate up to 24 hours). Drain, reserving any extra rum for the batter if desired.

Prepare oven and pans

Preheat oven to 350°F (175°C). Butter and line an 8-inch round cake pan (or 9-inch square) with parchment, leaving an overhang for easy removal. Lightly grease the sides.

Dry ingredients

In a medium bowl whisk together 1 3/4 cups flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp salt until homogenous.

Wet ingredients

In a large bowl whisk 1 1/4 cups granulated sugar and 1/4 cup packed brown sugar with 1/2 cup melted cooled butter and 1/4 cup vegetable oil until smooth. Whisk in 2 large eggs one at a time, then add 3 tbsp dark rum and 1 tsp vanilla.

Combine

Alternately add the dry ingredients and 3/4 cup buttermilk to the wet mixture in three additions, beginning and ending with dry ingredients. Stir until just combined. Fold in 1 cup mashed ulu (cooked breadfruit) and the drained rum-soaked raisins. Fold in 1/2 cup cooled strong coffee to loosen batter; batter should be thick but pourable.

Bake

Pour batter into prepared pan and smooth the top. Bake 32–38 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate halfway through baking for even color. If using a deeper pan, add 5–10 minutes.

Cool

Let cake cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift cake from pan and cool completely on rack before assembling (at least 1 hour).

Combine 1 cup grated steamed taro (or poi) with 1 cup coconut cream, 3/4 cup brown sugar, 1/2 tsp vanilla, and 1/4 tsp salt in a saucepan over medium-low heat. Cook, stirring frequently, until mixture thickens and darkens slightly, about 10–12 minutes. It should be glossy and hold together like a dense pudding.

Transfer the kulolo mixture to a shallow container and smooth the top to an even layer about 1/2 inch thick. Chill in the freezer until firm but still sliceable, about 1–2 hours. It will firm up more if left longer; bring to slightly softened state before assembly if fully frozen.

Place 6 oz chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 3/4 cup heavy cream and 2 tbsp light brown sugar over medium heat until it just begins to simmer. Pour hot cream over chocolate and let sit for 1 minute, then whisk until smooth.

Whisk in 2 tbsp butter until glossy. Add 3 tbsp Manoa dark rum, 1/2 tsp vanilla and 1/8 tsp salt; whisk to combine. If sauce is too thick, stir in up to 1–2 tbsp warm cream to reach desired pourable consistency. Keep warm or reheat gently before serving.

Preheat oven to 350°F (if not already). In a bowl stir together 1/2 cup flour, 1/4 cup unsweetened cocoa powder, 1/3 cup packed brown sugar, and 1/8 tsp coarse salt. Using a pastry cutter or two forks, cut in 3 tbsp cold cubed butter until mixture resembles coarse crumbs with some pea-sized pieces.

Spread streusel on a parchment-lined baking sheet and bake 8–10 minutes until set and slightly crisp. Stir once halfway through so it browns evenly. Cool completely; breaks into irregular clusters.

Place the cooled cake layer on a serving plate. Trim the top if necessary to make an even surface. If desired, spoon 1–2 tbsp reserved rum (from soaked raisins) over the cake surface to moisten.

Slice or cut a piece of the chilled kulolo about the size of the cake top (or cut into rounds if assembling individual portions). Place the kulolo layer atop the cake. If fully frozen, let sit 5–10 minutes to soften slightly so it adheres.

Drizzle warm Manoa chocolate rum sauce over the kulolo and cake, allowing sauce to pool slightly at the edges. Sprinkle cocoa streusel generously over the top for crunch.

Garnish with a light dusting of confectioners' sugar and toasted coconut flakes if using. For best texture, keep assembled cake chilled and serve slices cold or slightly chilled so the kulolo remains firm. If chilled, allow sauce to be warmed slightly before serving or serve extra warm sauce on the side.

Store leftovers covered in refrigerator up to 3 days (kulolo will firm further; bring to room temperature for 15–30 minutes before serving).