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Chocolate Rum Cake
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Chocolate Rum Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Chocolate Rum Cake - dense cake with a fine grain and moist texture, soaked with hot rum butter sauce. Yum!
Course: Dessert
Cuisine: American, English
Servings: 1 large bundt cake
Author: Kitchen Nostalgia
Ingredients
  • CHOCOLATE RUM CAKE:
  • 2 cups all-purpose flour
  • 1/3 cup cornstarch
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups brown sugar
  • 5 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 tsp instant coffee granules
  • 1 tsp lemon juice
  • 1/2 cup dark rum
  • 2 teaspoons vanilla
  • 1/4 teaspoon rum flavoring
  • 5 oz 140 g chocolate, melted
  • 1/4 cup dry bread crumbs for dusting baking pan
  • RUM BUTTER SAUCE:
  • 1/2 cup (125 g) unsalted butter
  • 1/4 cup water (or more)
  • 1/4 - 1/2 cup sugar
  • 1/4 - 1/2 cup dark rum
  • 1/2 teaspoon vanilla
  • 1/4 cup cocoa powder
Instructions
  1. Preheat your oven to 350 F (175 C). To prevent your cake from sticking to the bundt pan, prepare the pan by oiling it and sprinkling it with fine dry bread crumbs. Set aside.
  2. Combine flour, cornstarch, baking powder, salt and brown sugar in a large bowl.
  3. In another bowl, mix eggs with oil, milk, instant coffee granules, lemon juice, rum, vanilla extract, rum flavoring and melted chocolate. Pour half of this mixture to the dry ingredients and beat for 1-2 minutes on medium speed.
  4. Add remaining liquid and beat until you get smooth mixture, about a minute. (This two-stage method will produce cake with very fine grain and moist texture).

  5. Pour the batter into the bundt pan and bake for about 20 minutes. Rotate the Chocolate Rum Cake, lower the temperature to 300 F (150 C) and bake the cake for another 20 minutes. Test with wooden skewer for doneness. If the skewer does not come out clean, prolong baking time.

  6. CHOCOLATE RUM BUTTER SAUCE: In a small saucepan, cook butter, sugar, water, rum, vanilla and cocoa powder until sugar dissolves.
  7. After the cake has cooled a bit, poke lots of holes (at least 20) with a skewer all over the cake. SLOWLY pour half of the sauce over the cake. Let rest about 10 minutes or until the sauce is absorbed.

  8. Cover the bundt pan with a serving plate, turn all together upside down and and remove the pan. Pour the remaining sauce over Chocolate Rum Cake and serve.