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
Ingredients
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.
- In a large bowl whisk flour, sugar, cocoa, baking soda, and salt. Set aside.
- In another large bowl, whisk eggs, buttermilk, and vanilla. Add oil and whisk until smooth.
- Add dry ingredients to egg mixture. Add rum and hot coffee. Mix until combined. Batter will be thin.
- 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.
- 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.
- 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.
- To serve, turn cake out onto a cake plate and dust with confectioners sugar.
I hve made this cake number of times. The cake tastes awesome but I hve never been able to remove the cake whole from the Bundt after baking. Can u help me with that pls… would be helpful if u can the ingredients in grams pls.
Glad you like it. Make sure to grease the pan well with butter and flour (or cocoa). Let the cake cool for 20–30 minutes, then loosen the edges with a knife. Invert onto a plate and tap gently. If it sticks, cover with a warm towel for a few minutes to create steam.
Here’s your recipe in grams for accuracy:
Cake
– 290g flour
– 400g sugar
– 80g cocoa powder
– 10g baking soda
– 5g salt
– 100g eggs
– 250g buttermilk
– 8g vanilla
– 200g oil
– 60g rum
– 180g hot coffee
Chocolate Rum Syrup
– 115g butter
– 120g water
– 150g sugar
– 5g salt
– 25g cocoa powder
– 5g vanilla
– 60g rum
– 15g powdered sugar
Made this cake for Thanksgiving, it was delicious.
Thanks Nicole, so happy you liked it 🙂