Total Time
1hr 50mins
Prep 30 mins
Cook 1 hr 20 mins

very dark, moist and well flavoured.

Ingredients Nutrition

Directions

  1. Generously grease and flour a 12 cup bundt or tube pan.
  2. On top of double boiler, over simmering water heat rum and coffee for 5 minutes.
  3. Add chocolate and butter, stir until just melted.
  4. Remove from heat.
  5. Add sugar and stir until dissolved.
  6. Pour into a large bowl and cool 10 minutes.
  7. Preheat oven to 275F.
  8. Sift flour, baking soda and salt otn a small bowl.
  9. With electric mixer, beat flour into chocolate mixture 1/2 cup at a time.
  10. Beat 1 minute a med.
  11. speed.
  12. Add eggs and vanilla, beat 1/2 minute more.
  13. Pour into prepared pan, and bake 1 hour and 20 minutes.
  14. Cool one hour in pan.
  15. For best flavour, cover cake and mellow for one day before serving.
  16. Prepare chocolate rum glaze.
  17. and spoon slowly over cake.
  18. Garnish with coconut and cherries.
  19. Chocolate Rum Glaze Place chocolate and butter in saucepan over very low heat; stir until smooth.
  20. Stir in rum.
  21. Cool two minutes.
  22. Gradually add icing sugar, beating until smooth.

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