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Chocolate Rum Cake with a Kick

Chocolate Rum Cake with a Kick

Course: Dessert
Cuisine: American
Prep Time: 1 hour 16 minutes
Cook Time: 50 minutes
Total Time: 2 hours 6 minutes
Servings: 14 servings
Calories: 528kcal
Author: Kara Jane @ I Scream for Buttercream
This Chocolate Rum Cake has rum mixed in the batter and the glaze, then a chocolate drizzle on top. The kick is a touch of cayenne pepper in the cake batter. It's not hot, but just adds a touch of spice.
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Ingredients

For the cake:

  • 2 cups all purpose flour
  • ¾ cup cocoa powder (can use up to 1 cup)
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper powder can use up to 1 tsp
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup spiced rum (I used Captain Morgan)
  • ¾ cup hot coffee or hot water

For the rum glaze:

  • ¼ cup unsalted butter
  • ½ cup spiced rum

For the chocolate drizzle:

  • 2 cups semi-sweet chocolate chips
  • ¼ cup milk or cream

Instructions

For the cake:

  • Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside. (I used cocoa powder to dust my pan after I greased it.)
  • In a mixing bowl, mix the dry ingredients (flour, cocoa powder, sugars, baking soda, baking powder, salt, cinnamon and cayenne pepper powder. Whisk up well.
  • In a separate bowl, mix together the liquid ingredients (eggs, oil, extract and rum.) Whisk up well.
  • Pour the liquid mixture into the dry mixture. Mix until incorporated.
  • Add in the hot coffee or hot water and mix until incorporated. Scrape down the sides of the bowl and mix again.
  • Pour into a bundt pan and bake at 325 for about 45-50 minutes.
  • One baked, cool on a rack for about 20 minutes, then invert onto a rack or a plate to cool completely while you make the glaze and drizzle.

For the rum glaze:

  • In a saucepan, melt a ¼ cup of butter. Take it off the heat and add in ½ cup rum. You can add it back to the burner to make sure everything is melted together. Take off the heat and let cool down just a bit.
  • Once your cake is cooled for about half an hour, brush on the rum glaze. While it's soaking in, work on your chocolate drizzle.

For the chocolate drizzle:

  • In a saucepan, add two cups semi-sweet chocolate, ¼ cup cream or milk and melt. You may need to add in a little more milk to get the correct drizzle consistency.
  • Once it's melted, drizzle onto your cake.

Video

Notes

This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 528kcal | Carbohydrates: 60g | Protein: 5g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 50mg | Sodium: 154mg | Potassium: 318mg | Fiber: 4g | Sugar: 39g | Vitamin A: 205IU | Calcium: 66mg | Iron: 3.4mg