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Chocolate Rum Cake

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A highlight of living in Bermuda was when friends from the US would come to visit, we would pack up the vespa and all take a nice ride out to the tip of the island known as the dockyards. Visitors tend to bring the tourist out in someone whether you live on a tropical island or in the middle of a city! At the dockyards is the Bermuda Rum Cake Company, and they served free samples of all of their rum cake varieties. The best by far is the chocolate rum cake. It's so dense, chocolaty and moist, and it doesn't need frosting or anything. For booze week, I wanted to make my version of this cake, but I wanted to try and make it even denser, chocolatier, and moister!


To make it denser, I sort of crossed it with a brownie. To make it chocolatier, I added more chocolate!



Whisking eggs into the batter.



This was a pretty thick batter that I wanted to eat by the spoonful.  Also, bundt pans are for losers!





Cracks are no worries. This is the bottom of the cake anyway.



A quick rum sauce to pour on top.



Make some holes to help the rum sauce really saturate the cake.



Because the rum is practically uncooked and added after the cake is done, the alcohol content is still high. In fact, this cake will get you drunk! After bingeing on samples in Bermuda we would have to wait a bit to get back on the scooters.



I was very happy with the outcome. All that rum got soaked right in!



Very dense, very moist, very chocolaty. Just how I like it.



Eating a slice of this cake is like taking a shot of rum to the face.


I used Goslings Black Rum from Bermuda for this recipe.

6 oz chocolate
1 stick butter
1 cup black rum
4 eggs
½ cup sugar
½ cup brown sugar
1 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
½ cup cocoa powder
½ teaspoon salt

Plus:
½ stick butter
¼ cup black rum
¼ cup sugar
PLUS ½ cup more black rum

Put the chocolate, butter, and rum in a large bowl and microwave in 30 second intervals, whisking in between, until smooth and melted. Next, whisk in the sugars, followed by the eggs one by one. In another bowl, sift together the flour, salt, baking soda and powder, and cocoa powder. Add half the dry to the wet and mix fully, then add the other half and mix more. Pour into a large (5 ½ by 10) buttered and floured loaf pan and bake at 350 for about an hour until a tester comes out clean. Meanwhile, bring the additional butter, ¼ cup rum, and sugar to a boil for a few minutes. Remove from heat and whisk in the ½ cup of rum. Pull the cake from the oven when it's done and pour this still warm liquid over the top of it. Poke holes in the cake first to help the liquid really saturate the cake. Place another loaf pan on top of the cake with the bottle of rum in it to weigh it down a little. When it is completely cooled, flip the cake out to a serving tray. All the rum should be absorbed.


19 Comments

Dude, that looks insanely dense and delicious

I love rum cake, especially the ones where I can really taste the rum! I bet this would be awesome with some ice cream too.

I love rum cakes and I love chocolate. I never thought of combining the two! Love it.

Why don't you call that a brownie loaf and be done with it. Doesn't look like any Bermuda rum cake I've ever eaten :)

We call this chec and it`s a really tasty sweet! I make it almost every weekend.

Boozy desserts...my nemesis. Are you allowed to eat this after cocktails and before the digestif? Does this count as a full serving of alcohol?

Thanks for sharing the recipe, I have to give this a try. I am a big fan of rum cakes!

Yum! Now I have to create a meal for which it can be a great dessert. Any suggestions for the meal that comes before the chocolate rum cake?

Is this supposed to have 6oz of baking chocolate or milk chocolate?

For the recipe baker's chocolate or just regular chocolate?

Wow, made this last night. That's a flippin strong amount of rum!! Each bite really is like a shot, it can burn a bit. I used semi-sweet bakers chocolate. I think I'm going to do this again and maybe skip that last 1/2 cup of rum and possibly try using milk chocolate too so it'll be a little sweeter. It was tasty though!!


I made two of these as birthday cakes this past weekend, and they came out beautifully. Take note: one cake using about half of a 0.75L (i.e. a fifth) bottle of rum. I followed the recipe as writte, but didn't squish the cake at the end, as suggested. I like the rough finish. Oh, and it went perfectly with whipped cream.

I'm looking forward to trying it with other liquors (looking at you, whiskey).

I just made this cake last night, but with Appleton's Rum...AAAHHHHMAZING!!

and I wanna try it with kaluha in the future :D

I'm in Australia. For the flour, was plain or self-raising used? And one stick of butter - how many grams should I use?

I cannot express how amazing this cake was - I used Bacardi select rum (maybe not the fanciest but it was what I could afford) and Tollhouse chocolate morsels (I ended up swapping half of the semisweet for milk chocolate, because I like my chocolate a bit sweeter). I also used dark brown sugar.

The cake baked a little quickly, which I know depends on your oven, but it turned out so incredible! I had people raving about it, and a few asked me for the recipe - I ended up sending it to them with your link; well, them and a few other bakers I know, summing up to about 34 people. I credited you, of course!

Again, fantastic recipe for a dense, moist rum cake that is a hit at parties and at home (my mother actually stole my leftovers!).
Definitely easy, and DEFINITELY worth trying!

Thanks again!

I made this for the first time today, my first rhum cake ever actually. It's an early Valentines gift for my boyfriend upon request. He is from Florida and the Bermuda Rhum cakes remind him of home. I used a combo of milk and dark chocolates besides the cocoa powder. I only tried a crumb from the bottom cause I need to present it to him first. It's boozy and delicious. Thanks for the recipe bearded man, I found this on Pinterest.

I just made this cake and I'm waiting for it to cool so we can eat it. The house smells awesome! I'm thinking I need to make a second one, only this time with the 360 Double Chocolate vodka I have been holding on to for way to long....Too much chocolate? :)

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