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.
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.