Introduction:
Chocolate Rum Cake is a moist, rich cake with deep chocolate flavor and a touch of rum that adds complexity and depth. Topped with a glossy chocolate glaze, it’s an elegant dessert that’s perfect for celebrations or as a special indulgence.
Ingredients (Makes one 9-inch round cake or 8-inch square cake):
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup dark rum
- 1 cup boiling water
For the Rum Glaze:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup water
- ¼ cup dark rum
For the Chocolate Glaze (optional):
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8-inch square cake pan.
2. Prepare the Cake Batter:
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and
- salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until well combined.
- Stir in the dark rum.
- Gradually mix in the boiling water until the batter is smooth and thin.
3. Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Rum Glaze:
- In a small saucepan, melt the butter over medium heat.
- Stir in the sugar and water, and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.
- Remove from heat and stir in the dark rum. Allow the glaze to cool slightly.
5. Glaze the Cake:
- Once the cake is completely cool, poke holes all over the cake using a toothpick or fork.
- Brush the rum glaze evenly over the cake, allowing it to soak in.
6. (Optional) Make the Chocolate Glaze:
- Heat the heavy cream in a small saucepan until just simmering.
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
- Let the chocolate glaze cool slightly before pouring it over the cake.
7. Serve:
- Allow the chocolate glaze to set before slicing and serving the cake.
Tips for Success:
- Use good-quality chocolate: For the best flavor, use high-quality cocoa powder and chocolate.
- Cool completely before glazing: Ensure the cake is completely cool before applying the glazes to prevent melting.
- Adjust rum to taste: If you prefer a less intense rum flavor, you can reduce the amount of rum in the glaze.
Recommendations:
Chocolate Rum Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for special occasions, holiday gatherings, or simply as an indulgent treat.
Enjoy your rich and decadent Chocolate Rum Cake!
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