I never thought there was a thing as too much rum until I made this chocolate rum cake.
I love chocolate cake. And I like rum. And someone suggested I make a rum cake for the holidays. So I went trolling around the internet and came across this one from The Food in My Beard. The pictures looked amazing. The commenters were drooling. I was giddy. I had to had to had to had to make it for New Year’s Eve! It was going to be absolutely delicious!
And so I eagerly got out all the ingredients while vacationing at the in-laws. I whipped up the chocolate batter, which included one cup of rum. That’s a lot, I thought, but baking it will bake off some of the alcohol. So bake it I did. And it smelled heavenly right out of the oven. And following the recipe to the button, I also made the extra butter/rum sauce — which consisted of almost another cup of rum — and half of it was straight up. No cooking. No boiling. Just straight rum.
Hmmmmmmmmmmmmm. I thought. This is going to be a really, really strong cake. In fact, this has the potential to make you drunk just by eating it.
Right before I poured the butter-rum over the cake to let it soak, I hesitated for half a second. Buttttt the recipe says so. So regardless of the consequences, I’m doing this.
And in the rum went. I let it sit overnight and after a beautiful dinner of Cornish hens, asparagus, and roasted potatoes, me and my husband’s family eagerly dug into the sugar-coated, drunken chocolate rum cake…
…And were instantly HIT in the face with booze.
It shouldn’t have been a surprise. But I’ve had desserts with alcohol in them, and usually it’s a little hint of it. A nice finishing taste.
Nope. Not so with this cake. It was like taking a shot of chocolate rum. And we all had a hard time finishing our slices. My brother-in-law actually was dividing his piece into “shots” of cake.
Sure enough, I was a little tipsy after eating it…
SO the moral of the story is to follow your instincts and not add that extra uncooked rum to this cake. The cake itself was delicious and moist and dense and perfect. But in a world where I thought there could never be too much rum….there was.
- 6 oz semi-sweet chocolate
- 1 stick butter
- 1 cup dark rum
- 4 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup cocoa powder
- 1/2 tsp salt
And if you so dare… an additional:
- 1/2 stick butter
- 1/4 cup dark rum
- 1/4 cup sugar
- 1/2 cup dark rum (OPTIONAL — do NOT add this if you want to taste something other than rum when you eat this. If your goal is to get drunk off of cake, though, do add it.)
- Preheat oven to 350 degrees F. Grease and flour a bundt pan. (I used cocoa powder to flour mine, so that there is no white residue on the chocolate cake.)
- In a large bowl, sift together the flour, salt, baking soda, baking powder, and cocoa powder. Set aside.
- Place the chocolate, butter, and 1 cup of rum in a large microwavable bowl and microwave in 30 second intervals, stirring each time until it is smooth and the chocolate is completely melted. This should take 3-4 rounds of microwaving.
- Add half of the dry ingredients to the chocolate/butter/rum mixture. Stir until incorporated. Then add the other half of the dry ingredients and mix until incorporated.
- Pour the batter into the bundt pan and bake in the preheated oven for 50-60 minutes or until the cake is slightly pulling away from the pan and a toothpick inserted comes out clean. (NOTE: At this point, the cake will be delicious on its own. You can stop here, let it cool, make your own frosting, and it’ll be dandy and delightful that way. If you are more daring, make the butter/rum sauce with 1/4 cup of rum ONLY and continue on with the directions. If you are even MORE daring, pour in that other 1/2 cup of rum, too.)
- Meanwhile, make the butter/rum mixture. Bring the butter, 1/4 cup rum, and 1/4 cup sugar to a boil in a saucepan. Let it gently boil for 3 minutes. Then whisk in the additional 1/2 cup of rum.
- When the cake is done, let it rest for 10 minutes. Do not take it out of the pan. Instead, pour the butter/rum mixture over the cake and let it rest at room temperature for about an hour until the rum has completely absorbed. Then let cake rest for another hour on a cooling rack. And finally, for optimal rum absorption, cover the cake and let it rest overnight.
- Dust with powdered sugar or top, serve with whipped cream, or frost it!
- Serve to adults only, please.
My Two Cents: I pretty much covered it above, I think. The cake was good, but way, way, way too strong with the extra rum. No exaggerations when I say it was like taking a shot of rum. Next time I make this, I will skip the butter/rum addition and make a nice frosting or some whipped cream to go along with it.
Enjoy — if you dare!