Luscious Chocolate Rum Cake Recipe

Description:

Indulge in the decadent flavors of our Chocolate Rum Cake, a rich dessert perfect for any occasion, whether it’s a festive Christmas celebration or a cozy weeknight treat. This luscious cake is infused with the deep, complex notes of dark chocolate and Meyer’s dark rum, creating a moist and flavorful dessert that pairs perfectly with a cup of coffee or a dollop of coffee-flavored whipped cream.

Key Information:

• Total Time: 1 hour 40 minutes
• Preparation Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Rating: ⭐⭐⭐⭐⭐ (Based on 7 reviews)
• Calories per Serving: 545.9
• Servings: Not specified

Ingredients:

Instructions:

1. Preparation:

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   • Adjust the oven rack to one-third up from the bottom and preheat to 325°F.
   • Butter a 9-inch Bundt pan and dust it with fine, dry plain breadcrumbs. Shake out any excess crumbs.

2. Prepare Dry Ingredients:

   • Sift together the all-purpose flour, baking soda, and salt. Set aside.

3. Prepare Wet Ingredients:

   • Melt the chocolate in a double boiler or microwave on low heat. Set aside to cool slightly.
   • Dissolve the instant espresso coffee powder in boiling water in a 2-cup glass measuring jug.
   • Fill the measuring jug with cold water up to the 1 1/2 cup line, then add 1/2 cup of Meyer’s dark rum. Set aside to cool completely.

4. Mix Batter:

   • In a large bowl of an electric mixer, cream the sweet butter. Add vanilla extract and granulated sugar, and beat until smooth.
   • Add eggs one at a time, beating until smooth after each addition.
   • Mix in the melted chocolate until well combined.
   • With the mixer on low speed, alternately add the dry ingredients and the coffee/rum mixture gradually to the batter. Scrape the bowl with a spatula and beat until smooth.

5. Bake:

   • Pour the batter into the prepared pan, smoothing the top to make it level.
   • Bake for 1 hour and 10 minutes, or until a cake tester comes out clean when inserted into the center.

6. Cool and Finish:

   • Allow the cake to cool in the pan for 15 minutes, then transfer it to a rack and invert to remove the pan.
   • Using a pastry brush, generously brush the warm cake with the extra 1/2 cup of Meyer’s dark rum. Allow the cake to absorb the rum completely.
   • Leave the cake on the rack to cool completely.

7. Serving:

   • Serve the Chocolate Rum Cake plain or with a dollop of coffee-flavored whipped cream for an extra decadent treat.

Enjoy!

Indulge in the rich, moist goodness of our Chocolate Rum Cake, perfect for satisfying your sweet cravings any time of the year. Whether you’re celebrating a special occasion or simply craving a delicious dessert, this recipe is sure to impress with its luxurious flavors and tender texture. So go ahead, bake up a batch, and treat yourself to a slice of pure bliss! 🍫🍰🥂