Chocolate Rum Cake Recipe From Scratch
The longer it sits, the tastier it gets, 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 keeps the cake both tender, and soft.
Servings: 12 slices
Equipment
- Measuring cups
- Measuring spoon
- Saucepan
- Bundt pan
- Parchment paper
- Wire rack
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 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 add the eggs one at a time; make sure to stir in before adding another egg.
- Next add place buttermilk and vanilla, stir to combine and mix in the flour mixture. 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. 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 it 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. 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 sit 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 for freshness. They'll keep 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.
- Furthermore, if available, make sure to purchase dark chocolate that is about seventy percent cocoa solids because it has many health-boosting antioxidants.
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