Chocolate Rum Cake

Recipe by Steve P.
READY IN: 1hr 40mins
SERVES: 10-12




  • Adjust rack one-third up from the bottom of the oven and preheat to 325°F.
  • Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity).
  • Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
  • Shake out any excess crumbs and set aside.
  • Sift together the flour, baking soda and salt, set aside.
  • Melt chocolate in a small double boiler or microwave on low setting.
  • Set aside to cool slightly.
  • In a 2 cup glass measuring jug dissolve the coffee in the boiling water.
  • Add cold water to the 1 1/2 cup line.
  • Add 1/2 cup of dark rum. Set aside to cool completely.
  • In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
  • Add the eggs one at a time, beating until smooth.
  • Add chocolate and beat to mix well.
  • Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
  • Scrape the bowl with a spatula, and beat until smooth.
  • Pour into pan, smooth the top to make level.
  • Bake for 1 hour 10 minutes.
  • Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
  • Cool in the pan for 15 minutes, then cover with a rack and invert.
  • Remove the pan.
  • Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
  • Leave the cake on the rack to cool.
  • The cake can be served plain, or it is delicious with coffee flavored whipped cream.