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Chocolate Rum Cake

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.  

Chocolate Rum Cake

  • 6 Ounces Chocolate
  • 1 Stick Butter
  • 1 Cup Black Rum
  • 4 Eggs
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1 Cup Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Making Powder
  • 1/2 Cup Cocoa Powder
  • 1/2 Teaspoon Salt
  • PLUS
  • 1/2 Stick Butter
  • 1/4 Cup Black Rum
  • 1/4 Cup Sugar
  • 1/2 Cup More Black Rum

Instructions

  1. 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.
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