Decadent Dark Chocolate Rum Delight
Indulge in the rich and velvety flavors of our Decadent Dark Chocolate Rum Delight. This luscious cake combines the deep, intense taste of unsweetened chocolate with the warm allure of Meyer's dark rum, resulting in a dessert that is both deeply satisfying and sophisticated. Perfect for special occasions or a cozy dinner party, this cake pairs beautifully with a dollop of coffee-flavored whipped cream. Whether served plain or adorned with a dollop of cream, each slice promises to be a delightful experience for your taste buds.
N/A
Servings
233
Calories
13
Ingredients
Ingredients
All-purpose flour
2 cups (sifted)
Meyer's dark rum
1/2 cup (for batter)
Baking soda
1 teaspoon
Sweet butter
1/2 lb (softened)
Salt
1/4 teaspoon
Vanilla extract
1 teaspoon
Unsweetened chocolate
5 ounces (melted)
Granulated sugar
2 cups
Instant espresso coffee powder
1/4 cup
Extra large eggs
3
Boiling water
1/2 cup
Cold water
1/2 cup
Meyer's dark rum
1/3 cup (for brushing)
Instructions
1
Preheat your oven to 325°F (163°C) and adjust the rack to one-third up from the bottom.
2
Prepare a 9-inch Bundt pan or any 10-cup capacity turban tube pan by generously buttering the interior and dusting it with fine, dry plain bread crumbs. Shake out any excess crumbs.
3
In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.
4
In a microwave-safe bowl or small double boiler, melt the unsweetened chocolate until smooth. Allow it to cool slightly.
5
In a separate 2-cup glass measuring jug, dissolve the instant espresso coffee powder in boiling water. Add cold water to reach the 1 1/2 cup line and stir in 1/2 cup of dark rum. Let this mixture cool completely.
6
In a large mixing bowl, cream the softened butter with 2 cups of granulated sugar until fluffy. Mix in the vanilla extract.
7
Add the extra-large eggs one at a time, ensuring each is fully incorporated before adding the next. Then, blend in the melted chocolate until well combined.
8
On low speed, gradually add the sifted dry ingredients and the cooled coffee-rum mixture, alternating between them to prevent splashing. Scrape down the sides of the bowl with a spatula as needed, beating until smooth and well mixed.
9
Carefully pour the batter into the prepared Bundt pan, smoothing the top with a spatula to create an even surface.
10
Bake in the preheated oven for about 1 hour and 10 minutes, or until a cake tester or skewer inserted into the center comes out clean.
11
Once done, allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Carefully remove the pan.
12
Brush the top and sides of the warm cake with the additional 1/3 cup of dark rum, allowing it to absorb beautifully.
13
Let the cake cool fully on the rack before slicing. Serve plain, or elevate it further with a generous topping of coffee-flavored whipped cream.
Nutrition Information
11g
Fat
32g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Decadent Dark Chocolate Rum Delight?
This cake features a rich and velvety combination of intense unsweetened chocolate and the warm, sophisticated allure of Meyer's dark rum.
What temperature should I preheat my oven to?
The oven should be preheated to 325 degrees Fahrenheit (163 degrees Celsius).
Where should the oven rack be positioned?
The oven rack should be adjusted to one-third up from the bottom.
What type of pan is recommended for this recipe?
You should use a 9-inch Bundt pan or any turban tube pan with a 10-cup capacity.
How should I prepare the baking pan?
Generously butter the interior and dust it with fine, dry plain bread crumbs, shaking out any excess.
What ingredients are sifted together in the medium bowl?
The all-purpose flour, baking soda, and salt are sifted together.
How is the chocolate prepared before being added to the batter?
The unsweetened chocolate is melted until smooth and allowed to cool slightly.
How is the coffee-rum liquid mixture prepared?
Dissolve instant espresso in boiling water, add cold water to reach 1.5 cups, then stir in 1/2 cup of dark rum and let it cool.
What brand of rum does the recipe specify?
The recipe specifies Meyer's dark rum.
How much butter and sugar are creamed together?
1/2 lb of softened sweet butter is creamed with 2 cups of granulated sugar.
How many eggs are required and what size should they be?
The recipe requires 3 extra-large eggs.
At what speed should the dry ingredients and coffee mixture be added?
They should be added on low speed, alternating between the two to prevent splashing.
How long does the cake need to bake?
The cake takes approximately 1 hour and 10 minutes to bake.
How can I tell if the cake is fully cooked?
A cake tester or skewer inserted into the center should come out clean.
How long should the cake cool in the pan after baking?
Allow the cake to cool in the pan for 15 minutes before inverting it.
Is there an extra step once the cake is removed from the pan?
Yes, brush the top and sides of the warm cake with an additional 1/3 cup of dark rum.
What is the recommended serving suggestion for this cake?
It can be served plain or topped with a dollop of coffee-flavored whipped cream.
How many calories are in a serving of this cake?
There are 233 calories per serving.
What is the fat content per serving?
Each serving contains 11g of fat.
How many carbohydrates are in a serving?
There are 32g of carbohydrates per serving.
How much protein is provided in one serving?
Each serving provides 3g of protein.
Does the recipe include caffeine?
Yes, it uses 1/4 cup of instant espresso coffee powder.
How much unsweetened chocolate is used in total?
The recipe uses 5 ounces of unsweetened chocolate.
How much all-purpose flour is required?
You will need 2 cups of sifted all-purpose flour.
What is the total amount of rum used throughout the recipe?
A total of 5/6 cup of rum is used (1/2 cup for the batter and 1/3 cup for brushing).
Is baking soda or baking powder used for leavening?
The recipe uses 1 teaspoon of baking soda.
Can I use any type of salt?
The recipe calls for 1/4 teaspoon of salt, without specifying a type, though table salt is common for baking.
How much vanilla extract is needed?
The recipe requires 1 teaspoon of vanilla extract.
What are some of the tags associated with this recipe?
Tags include chocolate cake, rum cake, dessert, coffee flavored, and special occasions.
What should I do if the batter splashes while mixing?
To prevent splashing, ensure you add the dry ingredients and liquid on low speed and scrape down the sides of the bowl often.