Chocolate Rum Cake Recipe

Chocolate Rum Cake

This is a chocolate rum cake that just oozes the rich flavours of chocolate and rum, with a hint of coffee. If you're not sure if rum cake is really to your liking try this cake recipe and you will probably be pleasantly surprised. Because the chocolate and butter are melted together as the first stage in this recipe, there is none of the hard work of creaming ingredients together.

This has to be one of the easiest rum cakes to make, so why not have a go?

Chocolate Rum Cake

Ingredients

3 cups all-purpose (plain) flour
1 1/2 tsps baking powder
3/4 tsp salt
1 1/2 cups unsalted butter, cubed
3/4 pound fine-quality dark chocolate, broken into pieces
1/3 cup dark rum
2 cups strong brewed coffee
2 1/4 cups granulated sugar
3 large eggs, beaten
1 1/2 tsps vanilla
Cocoa powder for dusting
Confectioners' (icing) sugar for dusting
Whipped cream to serve

A greased 4 1/2 in deep bundt pan, lightly dusted with cocoa powder.

Preheat the oven to 150 deg C, 300 deg F, Gas Mark 2.

Beat together the flour, baking soda, and salt in a bowl. Melt the chocolate and butter in a large bowl over a saucepan of barely simmering water. Stir until completely blended and smooth.

Remove the large bowl from the heat and stir the coffee, rum and sugar into the chocolate mixture. Next, gently beat in the flour mixture, a little at a time, followed by the eggs and vanilla to form a smooth well mixed batter. Transfer the batter into the greased and dusted pan.

Place the cake in the middle of oven for about 1 3/4 hours or until a stick or skewer pushed into the middle of the cake comes out clean.

When cooked, allow the cake to cool in the pan on a wire rack. Turn it out onto the rack when completely cool.

Just before serving, dust the chocolate rum cake lightly with confectioners' (icing) sugar. Serve with whipped cream or just on it's own.

Delicious!

Go back to Rum Cake Recipes

Leave Chocolate Rum Cake and return Home