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