Yum Yum Chocolate Rum Cake

Nickole Smith-Palacios

By
@DarlingNicky

It's chocolate... it's rum...IT'S YUM! Don't be intimidated by the prep time, most of that is just the resting period. If the sauce is too much chocolate for you feel free to sprinkle w/ a dusting of powdered sugar instead before serving.


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Prep:

2 Hr 20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 box
(18.25 ounce) package chocolate cake mix
1 box
(4 ounce) instant pudding, chocolate
4
eggs
1/2 c
water
1/2 c
vegetable oil
1/2 c
light rum
1/2 c
chopped walnuts

GLAZE

1 stick
butter, room temperature
1/2 c
sugar
1/4 c
light rum
1/8 c
water

GANACHE (OPTIONAL)

9 oz
bittersweet chocolate chips
1 c
heavy cream
1 Tbsp
dark rum

Directions Step-By-Step

1
Preheat oven to 325 degrees. Grease and flour one 10 inch Bundt pan. Sprinkle walnuts over the bottom of the pan.
2
beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter Bundt pan over the top of the chopped nuts.
3
Bake at 325 degrees F for 50 to 60 minutes. Remove cake from oven once done LEAVE IN PAN! Poke holes into the cake so the glaze can soak in and set aside.
4
To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Allow cake to rest in pan AT LEAST 2 hrs before inverting.
5
Flip Cake out onto a wire rack. (Put wax paper under rack to make for easy clean up after you pour the ganache!)
6
GANACHE
Place chocolate in a medium bowl.
Heat cream over medium heat in a small sauce pan. Bring it to just a boil, watch carefully because if it boils for a few seconds, it will boil over! Cut off heat and whisk in rum. Pour over chocolate, whisk until smooth.
Allow ganache to cool slightly before pouring over the cake. Start at the center of the cake and move out.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy