Chocolate Rum Cake with a Kick
This Chocolate Rum Cake has rum mixed in the batter and the glaze, then a chocolate drizzle on top. The kick is a touch of cayenne pepper in the cake batter. It's not hot, but just adds a touch of spice.
This Chocolate Rum Cake has rum mixed in the batter and the glaze, then a chocolate drizzle on top. The kick is a touch of cayenne pepper in the cake batter. It's not hot, but just adds a touch of spice.
- 3/4 cup vegetable oil
- 3 large eggs
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup packed brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 cup unsalted butter
- 2 cups semi-sweet chocolate chips
- 3/4 cup cocoa powder ((can use up to 1 cup))
- 1/2 tsp cayenne pepper powder (can use up to 1 tsp)
- 1/2 cup spiced rum ((i used captain morgan))
- 3/4 cup hot coffee or hot water
- 1/2 cup spiced rum
- 1/4 cup milk or cream
- Carbohydrate 50.566784527612 g
- Cholesterol 127.685420834239 mg
- Fat 34.3336986320911 g
- Fiber 2.41722102588546 g
- Protein 6.78786117898728 g
- Saturated Fat 15.5373830514418 g
- Serving Size 1 1 serving (146g)
- Sodium 106.225568538961 mg
- Sugar 48.1495635017266 g
- Trans Fat 1.99067859388008 g
- Calories 533 calories
Step-by-step
- Ingredients : 3/4 cup vegetable oil, 3 large eggs, 1/2 tsp cinnamon, 1 tsp vanilla extract, 1 cup packed brown sugar, 1 tsp baking powder, 1/2 tsp salt, 1 cup granulated sugar, 2 cups all purpose flour, 1/2 tsp baking soda, 1/4 cup unsalted butter, 2 cups semi-sweet chocolate chips, 3/4 cup cocoa powder ((can use up to 1 cup)), 1/2 tsp cayenne pepper powder (can use up to 1 tsp), 1/2 cup spiced rum ((i used captain morgan)), 3/4 cup hot coffee or hot water, 1/2 cup spiced rum, 1/4 cup milk or cream
Swapping water for hot brewed coffee in the batter does not alter the liquid ratio, but the roasted notes amplify the cocoa powder significantly. Coffee acts as a flavor enhancer for chocolate without imparting a distinct mocha taste. Spiced rum brings warmth from nutmeg and allspice that pairs well with the dark baking ingredients.
Pairing and Service
Rich chocolate desserts require acidity or bitterness to cut through the heavy fats. Serve slices alongside unsweetened whipped cream or tart fresh raspberries. The dairy fat coats the palate while the fruit provides contrast. Pour hot espresso or black drip coffee into cups to match the roasted undertones of the batter. Avoid sweet dessert wines, as the combination overwhelms the palate.
- Bake the batter in a well-greased bundt pan at 350 degrees Fahrenheit for approximately 45 minutes.
- Test doneness by inserting a wooden skewer into the thickest part; it should emerge with a few moist crumbs attached.
- Cool the baked cake in the pan for 10 minutes before inversion to prevent structural collapse.
- Store leftovers tightly wrapped in plastic wrap at room temperature for up to three days.
