Chocolate Rum Cake Recipe From Scratch

Chocolate Rum Cake Recipe From Scratch

The tastier it gets when the longer it sits. Chocolate rum cake recipe from scratch is a rich and moist cake that everyone will enjoy. Indulge in its chocolate rum syrup that soaks into the cake and maintains the cake tender and soft. In addition to that, dark rum is the dominant flavor in a decadent and dense cake. Because of this, it is best to eat a thin slice at a time since the chocolate rum cake recipe from scratch has a satisfying yet intense flavor. Likewise, you can make the cake even delicious by refrigerating it overnight before eventually serving it. Doing this allows the intense flavors of the cake to mellow. In addition to that, every cake slice tastes a hundred percent better after chilling them for at least an hour.

Although it is not entirely true that all of the alcohol cooks thoroughly, the longer it cooks at a hotter temperature, the greater the percentage of alcohol will evaporate. With that, chocolate rum cake is indeed a delectable dessert for celebrations and holidays. And the best thing about it all is that you can make it for any day of the week you want because it is easy to make. 

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What You Will Need to Make this Chocolate Rum Cake Recipe

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp of baking soda
  • 1 tsp of kosher salt
  • 1/2 cup ginger beer
  • 12 tbsp unsalted butter
  • 3/4 cup unsweetened cocoa
  • 1 tsp of Espresso Powder 
  • 1/2 cup dark rum
  • 2 cups sugar
  • 1/2 cup buttermilk
  • 4 pcs large eggs
  • 1 1/2 tsp of baking powder
  • 1 tbsp of vanilla extract

Equipment

  • Mixing bowl 
  • Measuring cups
  • Measuring spoon 
  • Whisk 
  • Rubber spatula 
  • Saucepan 
  • Bundt pan
  • Parchment paper
  • Wire rack

OXO Good Grips 11-Inch Balloon Whisk

Step by Step Instructions to Make a Chocolate Rum Cake Recipe from Scratch

Step 1 

Preheat oven to 350 degrees Fahrenheit. Afterward, grease and line the Bundt pan with parchment paper.

Step 2 

Then, whisk the flour, baking soda, baking powder, and salt in a large bowl. 

Step 3

After that, in a saucepan heated on medium heat, stir in the butter and ginger beer until the butter dissolves, then remove the saucepan from the heat. 

Step 4

Afterward, place the unsweetened cocoa and sugar in the saucepan and stir until well mixed. 

Unsweetened cocoa in saucepan

Step 5

Then, gradually pour in the rum and mix thoroughly. After that, carefully drop the eggs one at a time; make sure to stir in before adding another egg piece.

Step 6

Next, place buttermilk and vanilla, stir to combine; mix in the flour mixture and whisk until completely incorporated.

Step 7

Afterward, pour the cake batter into the prepared Bundt pan and bake in the oven for 50- 55 minutes, or you can insert a skewer in the center, and if it comes out clean, then it is done.

Step 8

Finally, remove from the oven and place the bundt pan on a wire rack to cool completely. 

Servings and Preparation Time

Servings and Preparation Time - Chocolate Rum Cake Recipe From Scratch

Tips and Tricks to Make Chocolate Rum Cake Recipe

If buttermilk is unavailable, you can make yourself by stirring milk and lemon juice together in a measuring cup or mixing bowl; then allow it to settle for at least 10 minutes. Also, by that time, the milk will curdle and be slightly thick. That is why I recommend using dark rum since it is sweeter and more profound in flavor than regular rum types. 

Moreover, the espresso powder and chocolate share the same taste and characteristics. In addition to that, espresso powder intensifies the chocolate flavor by bringing out the rich chocolate flavor. Ginger beer goes so well to highlight the strong rum flavor. 

Tips and Tricks to Make Chocolate Rum Cake Recipe

A frosted cake can set out in an airtight container for two to three days at room temperature. On the other hand, you can wrap unfrosted cake layers in plastic wrap and store them in the fridge of freshness for about four to five days. Or you can put the wrapped layers in a freezer-safe bag and freeze it for approximately three months of freshness.

Furthermore, if available, make sure to purchase dark chocolate that is about seventy percent cocoa solids because it has many health-boosting antioxidants. In addition to that, make sure to use a pan with a big surface area so that most of the alcohol cooks well when you make the chocolate rum cake sauce. For this reason, a sauce that is boiling or simmering at approximately 172 degrees Fahrenheit for about twenty to thirty seconds ensures that the alcohol evaporated completely.

Chocolate Rum Cake Recipe From Scratch
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Chocolate Rum Cake Recipe From Scratch

The tastier it gets when the longer it sits. Chocolate rum cake recipe from scratch is a rich and moist cake that everyone will enjoy. Indulge in its chocolate rum syrup that soaks into the cake and maintains the cake tender and soft. In addition to that, dark rum is the dominant flavor in a decadent and dense cake. Because of this, it is best to eat a thin slice at a time since the chocolate rum cake recipe from scratch has a satisfying yet intense flavor. Likewise, you can make the cake even delicious by refrigerating it overnight before eventually serving it. Doing this allows the intense flavors of the cake to mellow. In addition to that, every cake slice tastes a hundred percent better after chilling them for at least an hour.
Prep Time25 mins
Cook Time55 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Rum Cake Recipe From Scratch
Servings: 12 slices
Author: cakedecorist.com

Equipment

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 tsp of baking soda
  • 1 tsp of kosher salt
  • 1/2 cup ginger beer
  • 12 tbsp unsalted butter
  • 3/4 cup unsweetened cocoa
  • 1 tsp of Espresso Powder
  • 1/2 cup dark rum
  • 2 cups sugar
  • 1/2 cup buttermilk
  • 4 pcs large eggs
  • 1 1/2 tsp of baking powder
  • 1 tbsp of vanilla extract

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Afterward, grease and line the Bundt pan with parchment paper.
  • Then, whisk the flour, baking soda, baking powder, and salt in a large bowl.
  • After that, in a saucepan heated on medium heat, stir in the butter and ginger beer until the butter dissolves, then remove the saucepan from the heat.
  • Afterward, place the unsweetened cocoa and sugar in the saucepan and stir until well mixed.
  • Then, gradually pour in the rum and mix thoroughly. After that, carefully drop the eggs one at a time; make sure to stir in before adding another egg piece.
  • Next, place buttermilk and vanilla, stir to combine; mix in the flour mixture and whisk until completely incorporated.
  • Afterward, pour the cake batter into the prepared Bundt pan and bake in the oven for 50- 55 minutes, or you can insert a skewer in the center, and if it comes out clean, then it is done.
  • Finally, remove from the oven and place the bundt pan on a wire rack to cool completely.

Notes

If buttermilk is unavailable, you can make yourself by stirring milk and lemon juice together in a measuring cup or mixing bowl; then allow it to settle for at least 10 minutes. Also, by that time, the milk will curdle and be slightly thick. That is why I recommend using dark rum since it is sweeter and more profound in flavor than regular rum types.
Moreover, the espresso powder and chocolate share the same taste and characteristics. In addition to that, espresso powder intensifies the chocolate flavor by bringing out the rich chocolate flavor. Ginger beer goes so well to highlight the strong rum flavor.
A frosted cake can set out in an airtight container for two to three days at room temperature. On the other hand, you can wrap unfrosted cake layers in plastic wrap and store them in the fridge of freshness for about four to five days. Or you can put the wrapped layers in a freezer-safe bag and freeze it for approximately three months of freshness.
Furthermore, if available, make sure to purchase dark chocolate that is about seventy percent cocoa solids because it has many health-boosting antioxidants. In addition to that, make sure to use a pan with a big surface area so that most of the alcohol cooks well when you make the chocolate rum cake sauce. For this reason, a sauce that is boiling or simmering at approximately 172 degrees Fahrenheit for about twenty to thirty seconds ensures that the alcohol evaporated completely.
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