Double-Chocolate Rum Cake

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Servings: 10 Difficulty: Advanced
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A rich, moist chocolate bundt cake soaked in raspberry rum glaze and topped with dual chocolate icings.
Double-Chocolate Rum Cake recipe image
Double-Chocolate Rum Cake recipe image
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Double-Chocolate Rum Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 963.2

Description

This decadent Double-Chocolate Rum Cake is a show-stopping dessert that balances intense chocolate flavor with the bright acidity of raspberry preserves. Made with a base of chocolate cake mix and instant pudding for extra moisture, its baked in a bundt pan and generously soaked in a warm rum-raspberry glaze while still warm. The cake is then finished with a drizzle of rich chocolate icing and delicate white chocolate swirls. Its perfect for holiday gatherings, birthday celebrations, or any occasion calling for a truly indulgent treat. The combination of boozy warmth and sweet chocolate makes this a memorable centerpiece that disappears quickly.

Ingredients

Directions

  1. Preheat oven to 350F (175C). Grease a 10-inch tube pan or 12-cup bundt pan with shortening or cooking spray.
  2. In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, eggs, 1/2 cup of the dark rum, 3/4 cup of the water, and vegetable oil.
  3. Beat the mixture on low speed until ingredients are just moistened, then beat on medium speed for 2 minutes until smooth.
  4. Stir in 1 cup of the chocolate chips by hand.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 50 to 60 minutes, or until a wooden toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 15 minutes, then remove from pan and place on a wire rack to cool completely.
  8. While the cake cools, combine the raspberry preserves and remaining 1/2 cup of rum in a small saucepan.
  9. Heat over medium heat, stirring until the preserves are melted and smooth. Strain through a fine-mesh sieve to remove seeds.
  10. Place the cooled cake on a serving plate. Using a skewer or fork, prick the entire surface of the cake deeply.
  11. Brush the warm raspberry-rum glaze evenly over the entire cake, ensuring it soaks into the holes. Use all the glaze.
  12. In a microwave-safe bowl, combine the remaining chocolate chips and shortening.
  13. Microwave on high for 1 minute, or until melted. Stir until smooth to create a chocolate icing.
  14. Drizzle the chocolate icing over the glazed cake.
  15. Let the cake stand for about 15 minutes to allow the chocolate icing to set slightly.
  16. In a small microwave-safe bowl, combine the vanilla baking bar and the remaining 1 teaspoon of water.
  17. Microwave on high for 30 seconds, or until melted. Stir until smooth.
  18. Drizzle the vanilla icing over the chocolate icing in a decorative pattern.
  19. Slice and serve with strong coffee.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 963.2kcal
% Daily Value *
Total Fat 61.5g95%
Saturated Fat 19.4g97%
Cholesterol 188.4mg63%
Sodium 79.5mg4%
Total Carbohydrate 57.1g20%
Dietary Fiber 15.6g63%
Sugars 35.7g
Protein 13.0g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, rum, cake, bundt, raspberry, dessert, pudding, glaze, icing, holiday, party, moist, boozy, chips, baking, classic, indulgent, sweet, make-ahead
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