Chocolate rum cakes are wickedly delicious. Although they are mostly baked during the holidays, people have them all year round. Chocolate rum cakes not only have that sweet smelling rum flavor (obviously), but the rich dark chocolate frosting makes it simply decadent and leaves you wanting more every time.
What’s best about the chocolate rum cake is that, they are incredible easy to make and hardly needs any time or ingredients. You can bake one within minutes. Here is a recipe of a simple and delicious chocolate rum cake with dark chocolate frosting.
Preparation Time: 15-20 minutes
Cooking Time: 30-40 minutes and more for cooling
2 cups all-purpose flour
2 cups powdered sugar
1 cup cocoa or grated milk chocolate
1 cup softened butter
1 cup hot water
½ cup rum
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon almond extract
½ teaspoon salt
For The Frosting
1 ½ cup double cream
1 cup powdered sugar
1 cup dark chocolate
½ cup rum
Preheat the oven to 350 degree Fahrenheit. Take 2 baking tins, preferably round and line it with butter paper. Grease the tins with butter or oil and keep aside. Prepare the cake batter by sifting in the flour, salt, baking soda and cocoa powder. Take a stand mixer and fit the paddle attachment. Add the butter and beat it until fluffy. Now add the sugar and beat for another 5-6 minutes. The mixture should be light and creamy and the sugar should mix well with the butter.
Enticing Checkerboard Cake Recipe
Scrumptious Carrot Cake Recipe
Delectable Chocolate Lava Cake Recipe
Amazing Coffee Cake Recipe Delicious Mocha Java Cake Recipe
Awesome Eggless Fruit And Nut Cake Recipe
Once you achieve that consistency, add the eggs, one at a time. Beat the eggs and butter mixture until you get a nice creamy and glossy texture. Add the rum. Now, add the sifted flour mix into this creamy butter and sugar mixture. Do this in batches. Add the hot water along with the flour mix. Now add the vanilla and almond extract. Beat till the batter is smooth and glossy.
To bake the cakes, pour the batter into the lined and greased tins. Bake the cakes for 30-40 minutes or until they are completely cooked through. Remove from oven and place them on a cooling rack. Prepare the chocolate frosting. To make the frosting, melt the dark chocolate using a double boiler. In the stand mixer, add the double cream and beat till you achieve stiff peaks. Now add the sugar, rum and chocolate. Mix well till the sugar dissolves and the texture turns creamy and thick.
To assemble the cake, take them out of the tins and put them on a cake stand. Now put some icing on the top of one cake and place the other over it to form a layer. Spread the leftover icing all over the cake including the sides. Put the cake in the refrigerator to cool. Serve cold or at room temperature. You can also add a few berries on the centre for presentation.
If you are preparing the cake for kids as well, it is advisable to cut back on the rum a little. Add just a few tablespoons and replace the rest with hot water. The dark chocolate frosting is so good, you will hardly get the difference.