Chocolate Rum Cake From Scratch Recipes

CHOCOLATE RUM CAKE FROM SCRATCH

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

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.

CHOCOLATE RUM CAKE

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.

CARIBBEAN CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 325°F. Lightly grease a 9-inch bundt cake pan, then dust the inside with a mixture of flour and cocoa powder. Turn the pan to coat it evenly and shake out any excess. Set aside.
• In a small saucepan, stir the milk and chocolate chips over low heat until it is melted and the mixture is smooth. Set aside and allow the chocolate mixture to cool (but not get cold).
• In a mixing bowl, beat the butter and sugar together until well combined.
• In a separate bowl, whisk together the flour, cocoa powder, cornstarch, milk powder, baking powder, and salt. Then slowly add the dry ingredients into the creamed butter and sugar. Beat all ingredients together while occasionally scraping the bowl until well combined. It will look sandy.
• Pour the vegetable oil into the batter and mix. Then add the eggs one at a time. Continue to scrape the bowl. Next, slowly add the spiced rum and vanilla extract. Followed by the melted chocolate mixture. Continue to mix the batter until it is smooth with no lumps.
• Pour the batter into the prepared bundt pan and bake for 45 to 60 minutes, or until you insert a cake tester and it comes out clean. Let the cake cool in the pan on a cooling rack.
• In a small saucepan, mix together the butter, sugar, water, cocoa powder, and salt. Bring this to a quick boil. Then turn the heat down and simmer, frequently stirring, for about 5 minutes, or until the syrup has slightly thickened. Remove from the heat and stir in the spiced rum and vanilla extract.
• While the cake is still inside the pan, poke holes into the bottom of the cake with a toothpick or skewer. Make sure you poke the holes at least 3/4 of the way down. Pour 1/4 of the rum syrup over the cake. Once the cake absorbs the syrup, pour more, but reserve some syrup for glazing the top. Invert the cake onto a rack. For easy cleanup, place a sheet of parchment paper underneath the rack. Pour the remaining syrup over the top of the cake. Note: you do not need to use all the syrup if you do not desire it.
• Let the Chocolate Rum Cake sit for one hour before slicing and serving.

CHOCOLATE CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking pan.
• Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup.
• Combine sugar, vegetable oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating batter briefly after each addition. Batter will be very runny. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let cool completely.