Where has all the rum gone? Straight to this cake. I’m not personally much of a rum girl, but this cake is tasty and MOIST (for all the lovers of that word). Over the last couple of years I’ve made a couple of versions of this cake, but I think this one has definitely come out the best and I’ve used it twice. Once with the extra rum soaked in and once with just the rum icing to top it off. Both were tasty and will go straight to the head if you’re heavy handed like I am. But I got the following recipe from Aunt Isabelle’s. I cut the recipe in half from what they have on their page and like always I have removed the salt from the recipe. But please enjoy, and visit their page!
- 1/2 cup unsweetened cocoa powder
- 1/2 cup freshly brewed coffee
- 1/2 cup dark rum
- 1/2 cup (1 stick) of butter, chopped into small pieces
- 1 cup sugar
- 1 cup all-purpose flour
- 3/4 tsp baking soda
- 1 large egg
- 1/4 cup buttermilk
- 1/2 tsp vanilla
Preheat oven to 325 degrees. Grease medium cake pan and set aside. Warm coffee, dark rum, butter, and cocoa powder over medium heat and stir until butter is melted. Remove from heat and add sugar. Stir gently until sugar is dissolved. Set aside to cool. In a separate bowl combine dry ingredients. In another bowl combine the egg, buttermilk, and vanilla. Once chocolate mixture is cool add to the egg mixture. Then add the flour mixture slowly until well combined.
Bake: 40 minutes or until a toothpick come out clean
- 1/3 cup semi-sweet chocolate chips
- 1 Tbs butter
- 1 Tbs half and half
- 2 Tbs dark rum
Over medium heat melt chocolate chips, then add butter and rum. Simmer: 5 minutes. Add half and half or rum to thin sauce. Cool slightly and drizzle over cake.