Chocolate Rum Cake
April 3, 2012












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
- 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.