MINI CHOCOLATE CAKE
This mini chocolate cake for two is perfect for celebrating anniversaries, date night or just because: chocolate. The cake has a crumb that is one notch closer to pound cake than boxed cake mix, which I love. The ganache on top is my obsession. I almost never remember to put butter on the counter to soften for cake frosting, and a 2-minute chocolate ganache solves that problem. The pomegranate seeds are just, well, pretty. And crunchy. And tart. And very welcome.
Provided by Christina Lane
Categories dessert
Time 50m
Yield One 6-inch cake (2 servings)
Number Of Ingredients 13
Steps:
- Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
- For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
- Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
- Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
- Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
- For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
- Pour the ganache over the cake, and garnish with the pomegranate arils.
MINI CHOCOLATE RASPBERRY RUM CAKES
This easy dessert is BIG on chocolate! Raspberry and chocolate are a heavenly flavor marriage and neither are overwhelming in the Bundt cake. The chocolate cake is light and moist. Drizzling the raspberry sauce over makes this rich chocolate dessert even more decadent.
Provided by Lisa Cox
Categories Chocolate
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Mix together the first 6 ingredients.
- 2. Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan).
- 3. Bake at the 350 for 45 minutes.
- 4. While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm.
- 5. When cakes are done, spoon this glaze on top of the cakes. Let sit until cool.
- 6. Then top with powder sugar and raspberry.
- 7. Enjoy!
MINI RUM CAKES
My mother and I tried many different types of rum cake to find the best one, and finally hit on this cake that doesn't dry out and imparts the most flavor. For a really moist cake, brush rum over the individual sponge cakes before topping them with the filling. -Dona M. Hoffman, Addison, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk milk and pudding mix for 2 minutes; stir in extract. Let stand for 2 minutes or until soft-set. , Place sponge cakes on dessert plates; top with pudding. Garnish with whipped topping and raspberries.
Nutrition Facts : Calories 238 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 320mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.
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
CARIBBEAN CHOCOLATE RUM CAKE
This Caribbean Chocolate Rum Cake is well balanced between the aromatic spices of the rum and decadent chocolate. It's finished with a boozy and chocolatey glaze where you can feel the sweet sensation from the rum.
Categories Dessert
Time 1h15m
Number Of Ingredients 21
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.
MINI RUM CAKES
I make these great little cakes for a special dinner I share all my recipes on different web sights and I get all kinds of comments on them
Provided by Patsy Fowler
Categories Cakes
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325.
- 2. Mix together cake mix, pudding mix, rum, oil and eggs. Pour batter into prepared tins. Bake at 325 for 25 minutes.
- 3. To make the glaze: Combine the sugar, butter and rum in a saucepan.
- 4. Heat and boil for 3 minutes. Set aside the glaze until the cakes is ready.
- 5. When cakes are finished baking, allow to cool several minutes, then remove from tins.
- 6. Transfer cakes into a wide dish with edges (such as a casserole dish).
- 7. While the cakes are hot, poke holes in the top with a toothpick, then spoon the glaze over them slowly.
- 8. (I like to do half of the glaze, wait a minute, then add the rest).
- 9. After several hours, the cakes will absorb all of the glaze (you can flip them over after about 1 hour, so that they absorb the glaze more evenly).
- 10. Notes: I used some of the batter to make a 8 inch round cake to.
- 11. I sprinkled some chocolate chips on top to give it something extra. This took about 28 minutes to bake.
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