Tag: chocolate rum cake

Chocolate Rum Cake Soaked in Buttery Rum Sauce

rum soaked chocolate cake - trustinkim

Brownie-like, this chocolate rum cake is dense and rich without being too sweet, and it is packed with rum! I served it with vanilla ice cream and hot fudge sauce, but it’s delicious on its own too.

The cake is easy to make, and you get this perfect rectangle shape by putting another loaf pan on top and putting something heavy in it.

My recipe has, believe it or not, less rum than the original recipe. It was the dessert for our family Christmas dinner, and I thought some people might not appreciate quite so much booze in their dessert (no, the kids didn’t eat any!) Most of the rum cooks off, but the last 1/4 cup (1/2 cup in the original) it still potent.

Feel free to use different proportions of chocolate. The original recipe didn’t specify which type of chocolate to use. I settled on some semi-sweet and some bittersweet, but depending on how sweet you like your desserts, you could use all of one, or half and half.

Enjoy!

What you need for the cake:

  • 4 ounces semi-sweet chocolate (110 grams)
  • 2 ounces bittersweet chocolate (55 grams)
  • 125 mL butter (1/2 cup)
  • 250 mL black rum (1 cup)
  • 4 eggs
  • 125 mL granulated sugar (1/2 cup)
  • 125 mL brown sugar (1/2 cup)
  • 250mL flour (1 cup)
  • 1 teaspoon baking soda (5mL)
  • 1/2 teaspoon baking powder (2.5 mL)
  • 125mL cocoa (1/2 cup)
  • 1/2 teaspoon Salt (2.5 mL)

What you need for the  rum sauce:

  • 125mL butter (1/2 cup)
  • 60mL black rum (1/4 cup)
  • 60mL granulated sugar (1/4 cup)
  • 60mL more black rum (1/4 cup)

What you do:

  1. Butter and flour a large loaf pan (5&1/2 by 10 inches). Preheat the oven to 350F.
  2. Place the chocolate, butter and 1 cup of rum in the top of a double boiler, or in a large bowl that you can microwave. Heat in the double boiler on low, or microwave for 30 seconds, whisk, then repeat until melted.
  3. Whisk the sugars into the butter mixture, then whisk in the eggs one at a time.
  4. Sift the flour, salt, baking soda, baking powder, and cocoa into another bowl.
  5. Add half the dry ingredients to the wet, mixing completely. Now add the other half and mix again.
  6. Pour the batter into the prepared pan and bake for about 45 minutes (original recipe says 1 hour), or until an inserted toothpick comes out cleanish (just not wet).
  7. While the cake is baking, place the remaining butter, 1/4 cup rum, and sugar in a small pot. Boil for a few minutes.  Remove from the heat and add the remaining 1/4 cup of rum.
  8. When the cake comes out of the oven, keep it in the pan and poke it all over with a skewer or toothpick. Pour the rum sauce over top – it will all get absorbed into the cake. Place another loaf pan on top of the cake, and weigh it down with something heavy like a rum bottle.
  9. When the cake has cooled completely, flip it onto a serving dish. Serve on its own, with a little whipping cream, or ice cream and hot fudge sauce!

Chocolate Rum Cake

I was invited to a birthday party for a one-year-old, and I wanted to make something for the adults to enjoy.  Loving the combination of chocolate and rum, I found this recipe for a moist cake, and so full of chocolate and rum.  There’s 1 & 3/4 cups of rum in the recipe, and 1/2 cup of it is not baked or boiled, so it ends up having a nice boozy punch to it.

I found the recipe on Food in my Beard.

What you need:

6oz semisweet chocolate

1/2 cup butter

1 cup dark rum

1/2 cup white sugar

1/2 cup brown sugar

4 eggs

1 cup flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup cocoa

1/2 teaspoon salt

For the glaze:

1/4 cup rum

1/4 cup butter

1/4 cup white sugar

1/2 cup more rum!

What you do:

1. Melt the chocolate in a double boiler with the rum and butter. Whisk in the sugars, then the eggs, one by one.

2. Sift the dry ingredients, then mix half of it to the liquids, and then the other half.

3. Pour the batter into a buttered and floured loaf pan that is 5 & 1/2 by 10 inches.  Bake at 350F for about an hour, or until an inserted toothpick comes out clean.

4.  Just before the baking is complete, combine the butter, sugar and rum for the glaze in a pot, reserving the 1/2 cup of rum.  Bring to a boil, then boil, stirring for a few minutes.  Remove from the heat and add the remaining rum.

5.  When the loaf is baked, remove it from the oven and poke holes in the top.  Pour the glaze over top; it should soak right into the cake.

6. Put another loaf pan on top of the cake, and put a weight on top, like a bottle of rum, so the cake is squished. This will make the cake into a rectangular shape.

7. When the cake is fully cooled, invert it onto a cutting board and slice it thinly.

I served mine with whipping cream, but next time I would find some sour cherries to make a sweet cherry topping, maybe with a little bit of rum in it.

You can also make this into two loaves, and freeze one of them.  Just adjust the baking time accordingly.

Chocolate Rum Birthday Cake

I made this for my dad’s birthday the other day.  I wasn’t sure how the kids would like it because of the rum, but it was a hit with them too.  It’s safe, though, because the baking process removes most of the alcohol.

I found the recipe years ago in a magazine, calling for strong coffee rather than rum.  I’ve been making it that way for years, and recently tried it with rum – they’re both great!

What you need:

2/3 cup flour

2/3 cup cocoa, sifted

1/2 tsp salt

5 eggs, separated

1/2 teaspoon cream of tartar

1 & 1/4 cups sugar, divided

2/3 cup rum (or strong coffee)

1/2 teaspoon vanilla

For the icing:

2 cups whipping cream

1/2 cup cocoa, sifted

1/2 cup granulated sugar

What you do:

1.  Prepare two 8-inch round pans by lining the bottoms with parchment paper or wax paper.  Cut them into circles so they fit right in the bottom of the pans.  Don’t grease the sides of the pan – the cake needs to be able to cling to the sides of the pan so it can rise properly.  This is why I prefer to use pans that don’t have a non-stick coating.  Preheat the oven to 325F.

2.  Combine flour, cocoa and salt.

3.  In a large bowl beat egg whites and cream of tartar, then gradually beat in 1/2 cup of the sugar.  Beat until stiff peaks form and set aside.

4.  Beat the egg yolks and the other 3/4 cup of sugar until it turns very light in colour.  Stir in the rum and vanilla.  Stir in the dry ingredients.

5.  Fold the mixture into the egg whites.

6.  Pour the batter into the pans, then bake immediately for 35-40 minutes.  Test the cake with a toothpick to see if it comes out clean.  If not, it needs a few more minutes.

7.  After removing from the oven, allow cakes to rest for 10 minutes.  Then run a knife around the edge and invert onto wire racks to cool.

8.  To make the icing, place the ingredients in a large bowl and give it a bit of a stir.  Refrigerate for at least an hour, then beat until stiff.  Ice the cake, then refrigerate before serving.  This one is best served straight out of the fridge so the whipping cream doesn’t get too soft.

Don’t forget the candles!