Rich Chocolate Rum Cake

Name: Rich Chocolate Rum Cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup unsweetened cocoa powder; 1 cup granulated sugar; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 2 large eggs (at room temperature); 1 cup buttermilk (at room temperature); 1/2 cup vegetable oil; 1 tsp vanilla extract; 1/2 cup dark rum; 100 grams dark chocolate (chopped); 1/4 cup heavy cream; 2 tbsp dark rum

75 min 12 slices Medium

All Recipes

Indulge in a decadent chocolate rum cake that blends rich cocoa and smooth rum for a truly luxurious dessert experience.

Prep

20 min

Cook

55 min

Total

75 min

Servings

Difficulty

Medium

Chocolate rum cake is a classic dessert that brings together the deep, luscious flavour of chocolate with the warming, aromatic notes of rum. This version of the cake is perfect for anyone who loves a rich and moist cake with a touch of sophistication. The interplay of dark cocoa and rum creates a balanced sweetness, making it ideal for special occasions or simply as a treat to enjoy any day of the week. Whether you're a seasoned baker or someone looking to try something new, this recipe is accessible and rewarding.

Instructions

Preheat oven

Preheat your oven to 350°F (175°C). Grease and flour a 23 cm (9-inch) round cake pan.

Pro tip: Use parchment paper for extra ease of removal.

Mix dry ingredients

In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Combine wet ingredients

In another bowl, beat eggs, then mix in buttermilk, vegetable oil, vanilla extract, and rum until well combined.

Pro tip: Ensure the eggs are fully incorporated for a smooth batter.

Combine mixtures

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Pro tip: Do not overmix to avoid a dense cake.

Bake the cake

Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool the cake

Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Make the glaze

For the glaze, heat the cream in a small saucepan until it just begins to simmer. Remove from heat and add the chocolate, stirring until smooth. Stir in the rum.

Pro tip: Use high-quality chocolate for best results.

Glaze the cake

Pour the glaze over the cooled cake, allowing it to drip down the sides.

Pro tip: Use a spatula to spread the glaze evenly.

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Tips & Tricks

Use high-quality dark chocolate for the best flavour.
Ensure all ingredients are at room temperature for a smooth batter.
Let the cake cool completely before glazing.

Frequently Asked Questions

How many calories are in a chocolate rum cake?

A slice of this chocolate rum cake contains approximately 350 calories.

Does chocolate rum cake contain alcohol?

Yes, this cake includes dark rum in both the batter and the glaze, adding a rich flavour.

Can I use milk instead of buttermilk in a chocolate rum cake?

Yes, you can substitute milk mixed with a tablespoon of lemon juice as a buttermilk alternative.

What type of chocolate is best for chocolate rum cake?

High-quality dark chocolate is recommended for a rich and intense flavour.

How long does chocolate rum cake last?

This cake can be stored in an airtight container in the refrigerator for up to three days.

Serving Suggestions

Serve this chocolate rum cake with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its decadent flavour. It pairs beautifully with a hot cup of coffee or a glass of red wine. This cake can be made a day in advance and stored in an airtight container to keep it moist. If you have leftovers, it will stay fresh for up to three days in the refrigerator.

Nutrition per serving

350

Calories

Protein

18g

Fat

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