Chocolate Rum Cake Recipes

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CHOCOLATE RUM CAKE



Chocolate Rum Cake image

Luscious Dark Chocolate Rum Cake. The cake can be served plain, or it is delicious with coffee flavored whipped cream.

Provided by Steve P.

Categories     Dessert

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour, sifted
1/2 cup Meyer's dark rum
1 teaspoon baking soda
1/2 lb sweet butter, softened
1/4 teaspoon salt
1 teaspoon vanilla extract
5 ounces unsweetened chocolate
2 cups granulated sugar
1/4 cup instant espresso coffee powder
3 extra large eggs
1/2 cup boiling water
cold water
1/3 cup Meyer's dark rum

Steps:

  • Adjust rack one-third up from the bottom of the oven and preheat to 325°F.
  • Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity).
  • Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
  • Shake out any excess crumbs and set aside.
  • Sift together the flour, baking soda and salt, set aside.
  • Melt chocolate in a small double boiler or microwave on low setting.
  • Set aside to cool slightly.
  • In a 2 cup glass measuring jug dissolve the coffee in the boiling water.
  • Add cold water to the 1 1/2 cup line.
  • Add 1/2 cup of dark rum. Set aside to cool completely.
  • In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
  • Add the eggs one at a time, beating until smooth.
  • Add chocolate and beat to mix well.
  • Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
  • Scrape the bowl with a spatula, and beat until smooth.
  • Pour into pan, smooth the top to make level.
  • Bake for 1 hour 10 minutes.
  • Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
  • Cool in the pan for 15 minutes, then cover with a rack and invert.
  • Remove the pan.
  • Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
  • Leave the cake on the rack to cool.
  • The cake can be served plain, or it is delicious with coffee flavored whipped cream.

CHOCOLATE RUM CAKE FROM SCRATCH



Chocolate Rum Cake From Scratch image

This chocolate rum cake recipe is a riff on the classic holiday rum cake. It's full of deep and satisfying flavors and is incredibly moist. Topped with dark rum glaze!

Provided by Naomi Robinson

Categories     Cakes

Time 1h30m45S

Number Of Ingredients 15

2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup ginger beer
10 tablespoons unsalted butter
3/4 cup unsweetened cocoa
1/2 cup dark rum
2 cups sugar
1/2 cup buttermilk
2 large Eggland's Best eggs
1 tablespoon vanilla extract
1/2 cup unsalted butter
1 cup sugar
1/2 cup dark rum
1/4 cup water

Steps:

  • To make the cake: Heat oven to 350 degrees F. Cover a Bundt pan with non-stick baking spray. Whisk together flour and baking soda; set aside. In a large saucepan, over medium heat, add the butter and ginger beer and stir until butter is melted. Remove pan from the heat. Add the unsweetened cocoa and sugar and stir to combine. Pour in the rum and stir to combine. Add the buttermilk, eggs and vanilla and stir to combine, Add the flour mixture and stir until no flour streaks remain. Pour batter into prepared Bundt pan and bake until cake tester inserted in the thickest part of the cake is free of wet batter (a few crumbs will be visible), about 45 to 50 minutes. In the meantime, make the glaze. To make the glaze: In a small saucepan, over medium high heat, combine the butter, sugar, rum and water. Cook and stir until mixture comes to a boil. Lower heat and let simmer for 5 minutes, then remove from heat. Once the cake is done, transfer the Bundt pan to a wire rack to cool for 5 minutes. Invert pan and turn out the cake out onto serving plate. Use a skewer and poke holes all over the cake and brush the cake all over with the glaze. Serve warm. Cover cake with plastic wrap and store at room temperature for up to two days, if any leftovers remain.

CHOCOLATE RUM CAKE



Chocolate Rum Cake image

Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!

Provided by Suzanne Stull

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h25m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup white rum
½ cup chopped walnuts
½ cup butter
1 cup white sugar
¼ cup white rum
¼ cup water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
  • With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
  • Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
  • To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Nutrition Facts : Calories 520 calories, Carbohydrate 56.9 g, Cholesterol 82.3 mg, Fat 28.6 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 564 mg, Sugar 39.6 g

MINI CHOCOLATE RUM CAKES



Mini Chocolate Rum Cakes image

Looking for a flavorful dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this delicious chocolate rum cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 12

Number Of Ingredients 10

1 box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup fat-free buttermilk
2/3 cup vegetable oil
1/2 cup dark rum
3 eggs
1 1/2 cups miniature semisweet chocolate chips
6 oz bittersweet baking chocolate, chopped
1/2 cup whipping cream
1 tablespoon dark rum
4 oz white baking chocolate bars or squares, chopped

Steps:

  • Heat oven to 350°F. Grease 2 (6-cup) miniature fluted tube cake pans with shortening; lightly flour. In medium bowl, beat cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, until smooth. Stir in chocolate chips. Divide batter evenly among pans.
  • Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Carefully invert each pan onto cooling rack; lift pan from cakes. Cool completely, about 30 minutes.
  • Place bittersweet chocolate in medium bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chocolate. Let stand 3 minutes. Stir in 1 tablespoon rum. Spoon glaze over cakes.
  • In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.

Nutrition Facts : Calories 657, Carbohydrate 65 g, Fat 8, Fiber 2 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 376 mg

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING



Mocha Layer Cake with Chocolate-Rum Cream Filling image

Categories     Cake     Coffee     Mixer     Chocolate     Dessert     Bake     Christmas     Valentine's Day     Winter     Birthday     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 21

Filling and Topping
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
1/3 cup dark rum
2 teaspoons vanilla extract
Syrup
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
Cake
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Steps:

  • For filling and topping:
  • Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
  • For syrup:
  • Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
  • For cake:
  • Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
  • Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
  • Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
  • Cut cake into 16 squares and serve.

CHOCOLATE RUM CAKE



Chocolate Rum Cake image

Top off a Mexican meal in style with this traditional dessert. Cake mix makes it simple!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 15

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ devil's food or dark chocolate cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 cup whipping cream
1 cup whole milk
1 can (14 oz) sweetened condensed milk
1/3 cup rum
1 cup whipping cream
2 tablespoons rum or 1 teaspoon rum extract
1/2 teaspoon vanilla
1 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  • Bake 30 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
  • In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 30 g, TransFat 0 g

SALLY'S CHOCOLATE RUM CAKE



Sally's Chocolate Rum Cake image

Another of my MIL's famous recipes. DH requests this on his birthday every year, or whenever he has an excuse to request cake! :)

Provided by Gatorbek

Categories     Dessert

Time 1h15m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 11

1/2 cup chopped pecans
1 (18 ounce) box chocolate cake mix
1 (3 1/2 ounce) package instant chocolate pudding mix
1/2 cup light rum
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 cup sugar
1/2 cup butter
1/4 cup light rum
1/4 cup water

Steps:

  • Grease and flour bundt pan. Crumble nuts in bottom of pan.
  • In a large bowl, mix cake and pudding mixes. Add rum, water, oil, and eggs. Mix well.
  • Bake at 325F for 50-60 minutes.
  • Meanwhile, prepare glaze. Mix all ingredients (sugar, butter, rum, and water) and boil for 2-3 minutes.
  • When cake is done, remove from pan and pour on hot rum glaze.
  • Let cool, can be served slightly warm or at room temperature.

Nutrition Facts : Calories 770.2, Fat 42.6, SaturatedFat 12.4, Cholesterol 123.5, Sodium 842.1, Carbohydrate 83.7, Fiber 2.6, Sugar 58.2, Protein 7.9

CHOCOLATE COCONUT RUM CAKE



Chocolate Coconut Rum Cake image

Categories     Cake     Rum     Mixer     Chocolate     Dessert     Bake     Picnic     Coconut     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 7- or 8-inch round cake

Number Of Ingredients 13

1 cup sweetened flaked coconut
4 ounces semisweet chocolate, broken into pieces
5 tablespoons unsalted butter
3 tablespoons light or golden rum
4 large eggs, separated
1/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
For the frosting
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon light or golden rum
1/4 teaspoon salt
2/3 cup confectioners' sugar

Steps:

  • In a baking dish toast 2/3 cup of the coconut in the middle of a preheated 350°F. oven until it just begins to color, transfer it to a small bowl, and let it cool.
  • In a metal bowl set over a saucepan of simmering water melt the chocolate and the butter with the rum, stirring, until the mixture is smooth and remove the bowl from the heat. In a bowl whisk together the yolks, 2 tablespoons of the sugar, the flour, and the salt until the mixture is smooth and whisk in the chocolate mixture and the remaining (untoasted) 1/3 cup coconut. In another bowl with an electric mixer beat the whites until they hold soft peaks and beat in the remaining 2 tablespoons sugar until the whites just hold stiff peaks. Stir half the whites into the chocolate mixture and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 7- or 8-inch springform pan, bake the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until it is set and the top is puffed and cracked, and let it cool in the pan on a rack. (The cake will fall as it cools.)
  • Remove the side of the pan from the cake and spread the frosting on the side of the cake. Holding the cake in one hand over the bowl of toasted coconut, with the other hand press the coconut onto the frosting, letting the excess fall back into the bowl.
  • The cake may be made 1 day in advance and kept covered loosely and chilled.
  • Make the frosting while the cake is cooling:
  • In a bowl with an electric mixer cream the butter, add the rum, the salt, and the confectioners' sugar, and beat the frosting until it is light and fluffy.

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From wgbh.org


CHERRY CHOCOLATE RUM CAKE | RECIPE | KITCHEN STORIES
butter to grease. oven. baking pan. cooking spoon. Transfer the batter into a greased baking pan. Smooth out the top and bake in a preheated oven at 170°C/340°F. for approx. 50 – 60 min. until fully set. A wooden skewer inserted in the center should come out clean. Let cool on a cake rack.
From kitchenstories.com


BEST COCONUT RUM CAKE RECIPE - CONVINCING WEB LOG LIGHTBOX
2022-06-05 The cake itself is similar to your average cake recipe. This fruit cake recipe yields two 8 x 4-inch loaf cakes. For a weaker rum flavor in cake mix 12 c. If you dont want to use rum omit the 14 rum and use 1 cup buttermilk 1 tablespoon rum extract in the cake. Spiced or Caribbean Rum. It turns cynics into converts. Chocolate Zucchini Cake. The ...
From layonbetfair.blogspot.com


ORIGINAL BACARDI RUM CAKE RECIPE WITH CHOCOLATE GANACHE
Preheat the oven to 325º. Grease and flour a 10″ bundt cake pan. Sprinkle the pecans over the bottom of the pan. Mix all of the cake ingredients together with an electric mixer, until combined. Pour batter over the nuts. Bake for 60 minutes. Let cake cool completely. Invert onto a …
From savvymamalifestyle.com


CHOCOLATE RUM MARBLE CAKE - IMMACULATE BITES
2015-12-03 Instructions. Pre-heat the oven to 160°C/325°F. Grease a 10 inch tube pan generously with cooking spray and set aside. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 4-5 minutes, add cream cheese and mix for another minute.
From africanbites.com


CHOCOLATE CARAMEL RUM CAKE | BAKERS ROYALE
2013-02-07 Chocolate is always on my mind so it makes its way here a lot. There’s nothing fancy or complex about this recipe, just a straight chocolate caramel rum cake. Sometimes simple is best and sometimes more rum is better than less. Of course you can glaze to your preference, I personally like it on the more aggressive side.
From bakersroyale.com


CHOCOLATE RUM CAKE - FOOD HEAVEN
To prepare the cake, place the chocolate and butter in a heatproof bowl over a pan of gently simmering water and warm until the butter has melted. Set aside to cool a little. 2. Whisk together the egg yolks and sugar until pale and fluffy, gradually add the rum and the cooled chocolate mixture whisking on a slow speed until thoroughly blended.
From foodheavenmag.com


CARIBBEAN-STYLE RUM CAKE - KING ARTHUR BAKING
Stir in the rum and vanilla. Spritz a 10- to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess.
From kingarthurbaking.com


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Top Asked Questions

How do you make a Christmas cake with rum?
Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan. With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
How do you make chocolate rum?
Melt chocolate in a small double boiler or microwave on low setting. Set aside to cool slightly. In a 2 cup glass measuring jug dissolve the coffee in the boiling water. Add cold water to the 1 1/2 cup line. Add 1/2 cup of dark rum. Set aside to cool completely. In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
What is the best rum cake mix?
World's Best Chocolate Rum Cake 1 18.25-oz box Chocolate Devil's Food cake mix 1 3.9-oz box Instant chocolate pudding mix 4 Eggs 1/2 cup Water 1/2 cup Vegetable oil 1/2 cup Golden Rum 1/2 cup Pecans chopped 1/2 cup Butter 1 cup Sugar 1/4 cup Golden Rum 1/4 cup Water 1. Preheat oven to 325 degrees F (165 degrees C).
How to make a rum Bundt cake?
Preheat oven to 325º F (165 degrees C). Grease one 10 inch Bundt cake pan or use cooking spray. In a large bowl with an electric mixer, beat cake mix, pudding mix, eggs, oil, half cup of water, and a half cup rum on high speed for 2 minutes. Add 1 cup of bacon, 1 cup of chocolate chips, and a half cup of peanut butter chips, and stir to combine.

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