Chocolate Rum Cake
April 3, 2012
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.
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.
