Saturday, July 21, 2012

Spiced Rum Chocolate Bundt Cake

This cake right here? A boozy, chocolatey creation like no other.

I hadn't made a cake in quite some time, stupidly thinking I needed an excuse to go through the effort of making one. But bundt cakes can be very simple, and this one is no exception.

This cake went from ingredients to baked in just over an hour. It has the perfect texture, too-- velvety and rich, but overly sweet or overwhelming. Neither the rum nor the coffee were too strong, although if you prefer a more subtle rum flavour, you can replace some of the rum in the recipe with more coffee.

(This is what happens when a 5-year-old and 29-year-old boy help you take pictures...)

Spiced Rum Chocolate Bundt Cake Recipe
adapted from Merry Gourmet

1 cup unsweetened cocoa powder (not Dutch-process), plus extra for dusting pan
1-1/4 cups brewed coffee
3/4 cup spiced rum (I used Captain Morgan’s)
1 cup unsalted butter, cut into 1-inch pieces
2 cups granulated white sugar
2 cups all-purpose flour
1-1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
2 teaspoon vanilla

Preheat oven to 325 degrees. Grease the bundt pan well, either with spray or butter and cocoa powder (instead of flour to avoid white powder on the finished cake).

In a saucepan over medium heat (*cough* microwave *cough*) heat the coffee, spiced rum, butter, and cocoa powder. Whisk until the butter is melted and everything smells delicious. Remove it from the heat and add the sugar, stirring until dissolved. Let cool for several minutes.

In a large bowl, mix together the flour, baking soda, and salt. In another small bowl, mix together the eggs and vanilla, and once the boozy chocolate mixture is reasonably cool, add them together.

Carefully whisk the boozy eggy chocolate mixture into the flour mixture until just combined. It will be somewhat thin—don’t worry!

Pour batter into the greased bundt pan and bake for 40-45 minutes, until a cake tester inserted into the middle of the cake comes out clean.

Let cake cool, then invert over a cake plate or wire rack and turn cake onto it. Let cool completely and glaze.

Simple Chocolate Glaze

1 cup icing sugar
3 tbsp cocoa powder
2-4 tbsp warm water
2 tbsp rum (optional)

Whisk together icing sugar, cocoa powder, rum (if using) and 2 tbsp of water. Slowly add more water to reach desired consistency.

Place a wire rack on top of parchment or wax paper, and place the cooled cake on top. Carefully drizzle the glaze over the cake, ensuring even coverage.



  1. You are as sweet as your cakes! I suppose it's hard not to be sweet when you're made of sugar!

  2. Lovely use of chocolate. It would be super if you linked this post in to Food on Friday : Chocolate

  3. I may go to bakers hell for this, but I did not have rum so i used brandy--it worked great.

  4. Mmm, I love spiced rum and I love chocolate cake - this sounds like a dream come true!

  5. Chocolate cake is my favorite one. The combination with rum is even better!
    Thanks for sharing!

  6. I made this cake and it was AMAZING. Great recipe

  7. I make a classic stollen that involves soaking dried fruit and lemon zest in rum for 24 hours. I was looking for a recipe to "use up" the extra, now infused, rum. I used mini bundt pans that I filled two-thirds of the way full with the batter, and I baked them for 15-17 minutes. Oh. My. Goodness. Delicious! This is now in my must make recipe to go along with the Christmas stollen. Merry Christmas!

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  9. Can I just say I've made this cake a dozen times and every single time I do, I get heaps of compliments about how tasty it is? Thank you for sharing!

  10. This is the best bundt recipe. I lost it and had to search through tastespotting. The relief when I found it! Third time making it thanks for the great recipe.



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