Chocolate Rum Cake

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Chocolate Rum Cake that is a moist and decadent cake that tastes better the longer it sits. The chocolate rum syrup soaks into the cake and keeps the cake soft and tender. 

I’ve heard that in Germany there is a tradition that each afternoon, you enjoy a cup of coffee and a slice of cake. Kaffee und kuchen. I feel like since I will be living in Germany this summer, I need to start embracing the German way of life as soon as possible. This tradition will begin today and every afternoon henceforth.

It sounds like a perfectly lovely thing to do to, doesn’t it? I like the idea of taking a break in the middle of the workday to refresh and regroup. And it doesn’t hurt that I really like coffee and cake. This is a win-win.

It isn’t a specific cake that is consumed, it can be any cake you like. If you are like me and like a boozy cake, my chocolate rum cake recipe is the one for you. Maybe this is less of a weekday workday cake and more of a lazy weekend cake?

Regardless, this cake is incredible. It is a super moist (sorry, I know that is a polarizing word, but it is what it is) cake that actually gets better after it sits for a day or two.

This recipe is a little different than most cake recipes. You actually let this cake cool completely and put it back in its cake pan. You pour over a chocolate rum syrup and let it soak in overnight. You then turn the cake back out and dust it with powdered sugar before you serve it. It packs a (rum) punch and is an excellent cake to go along with a steamy cup of coffee.

Chocolate Rum Cake

BakedBree

This rum cake has a chocolate twist and is incredibly moist with a nice kick from dark rum. It tastes best when the syrup is left to soak in overnight.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 10 Slices

Ingredients

  

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Cake

• 2 1/3 cups all-purpose flour
• 2 cups Dixie Crystals Extra Fine Granulated Sugar
• 2/3 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup vegetable oil
• 1/4 cup dark rum
• 3/4 cup coffee hot

Chocolate Rum Syrup

• 1/2 cup unsalted butter
• 1/2 cup water
• 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 1 teaspoon salt
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/4 cup dark rum
• 2 tablespoons Dixie Crystals Confectioners Powdered Sugar

Instructions

 

• Preheat oven to 310°F. Butter and flour a 10-inch Bundt cake pan. Set aside.1
• In a large bowl whisk flour, sugar, cocoa, baking soda, and salt. Set aside.2
• In another large bowl, whisk eggs, buttermilk, and vanilla. Add oil and whisk until smooth.3
• Add dry ingredients to egg mixture. Add rum and hot coffee. Mix until combined. Batter will be thin.4
• Pour into prepared cake pan. Bake for 60 to 70 minutes, or until a toothpick comes out with a few crumbs. Let cool in pan for 30 minutes, then turn out and cool on a wire rack.5
• While cake is cooling, begin to make the chocolate rum syrup. Heat butter, water, sugar, salt, and cocoa in a medium saucepan over medium heat. Bring to a boil, then reduce to low. Simmer for 3 minutes. Remove from heat and stir in vanilla and rum.6
• Wash and dry Bundt pan. Place over cooled cake and invert the cake back into pan. Pour syrup over surface of cake. Let soak for 8 hours, or overnight.7
• To serve, turn cake out onto a cake plate and dust with confectioners sugar.

Notes

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Tried this recipe?Let us know how it was!

This post is sponsored by Dixie Crystals Sugar.