CHOCOLATE RUM CAKE FROM SCRATCH
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
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, PRUNE & RUM CAKE RECIPE - (3.9/5)
Provided by OralW
Number Of Ingredients 8
Steps:
- 1. Heat the oven to 325 degrees F with a rack in the middle position. Coat the bottom and sides of a 9" spring-form pan evenly with the 1 T softened butter). 2. In a 2-cup microwave-safe liquid measuring cup, combine the prunes, rum and molasses. Microwave until the rum is bubbling, 45 to 60 seconds. Let sit for 15 minutes, stirring occasionally. 3. In a medium saucepan over medium heat, melt the remaining 8 tablespoons of butter. Remove from the heat and immediately add the chocolate, then whisk until melted and completely smooth. In a large bowl, whisk together the egg yolks and 1/3 cup of sugar until pale and glossy, about 30 seconds. Slowly add the melted chocolate mixture and continue whisking until smooth. Stir in the prune mixture. 4. Using a stand mixer with a whisk attachment, whip the egg whites and salt on medium-high speed until light and foamy, about 1 minute. With the mixer running, slowly sprinkle in the remaining 1/4 cup of sugar and continue to whip until the whites are thick and glossy and hold soft peaks, about 1 minute. 5. Whisk 1/3 of the whipped egg whites into the chocolate mixture to lighten it. Gently fold in the remaining whites with a rubber spatula until the batter is marbled but not fully blended. 6. Pour the batter into the prepared pan. If needed, smooth the top with a spatula. Bake until the edges of the cake are firm and cracked, 35 to 40 minutes. DO NOT OVER-BAKE. The center will be just set but will jiggle. Cool the cake in the pan on a wire rack for at least 1 hour before serving (the cake will settle and sink as it cools).
CHOCOLATE RUM CAKE
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
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
CHOCOLATE RUM CAKE
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
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
CHOCOLATE PRUNE CAKE
This cake is most, delicious, and it has a perfect texture. You can top it with powdered sugar or icing, if you like. We don't think it needs anything else.
Provided by Scrivener1
Categories Dessert
Time 1h5m
Yield 14 slices, 14 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Prepare bundt pan.
- Sprinkle soda on prunes.
- Pour boiling water over and allow to cool.
- Cream butter and sugar in food processor.
- Add eggs.
- Add prune mixture and process for 15 seconds.
- Gradually add flour sifted with cocoa.
- Mix until blended with on/off motion.
- Pour into pan.
- Bake 45-55 minutes.
- When cool, turn out.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 269.4, Fat 14.1, SaturatedFat 8.6, Cholesterol 61.4, Sodium 216.6, Carbohydrate 34.4, Fiber 1.4, Sugar 19.1, Protein 3
PRUNE & CHOCOLATE TORTE
A dinner party favourite
Provided by Good Food team
Categories Dessert, Treat
Time 1h5m
Number Of Ingredients 10
Steps:
- Put the prunes and brandy in a small bowl and leave to steep for about 30 minutes until most of the brandy has been absorbed.
- Preheat the oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed cake tin or springform tin. Put the cocoa, chocolate, butter and 140g/5oz of the sugar in a pan, add 100ml/31⁄2fl oz hot water and gently heat until the mixture is smooth. Leave to cool slightly.
- Whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar. Sift the flour and cinnamon over and gently fold in with a metal spoon, until almost combined. Add the chocolate mix and fold in until evenly combined.
- Pour the mixture into the tin and arrange the prunes over the top (they will sink into the sponge during baking). Sprinkle over any remaining brandy and bake for about 30 minutes until just firm. Serve with cream or crème fraîche.
Nutrition Facts : Calories 311 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.18 milligram of sodium
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