The cake is very easy and quick to make and uses cocoa powder for its chocolate hit. The chocolate cake is made richer with coffee and then even richer still with a good glug of rum.
Add in a simple chocolate glaze with a little more rum and you’re well on your way to Chocolate Rum Cake heaven.
I find this rum cake recipe to be perfectly balanced. Neither the chocolate, coffee or rum flavours are too strong. Some rum cakes are just too overpowering for me. I feel like I’m eating shots of rum (although for some people this is the appeal of a good rum cake). Not so with this recipe, but you can of course, adjust the quantities of rum to suit your own tastes.
Use a spiced rum here for the best results. Something with hints of vanilla, caramel and aromatic spices like cinnamon will add subtle warmth to the cake.
- 1 cup unsweetened cocoa powder (not Dutch-process), plus extra for dusting pan
- 1-1/4 cups brewed coffee
- ¾ cup spiced rum
- 1 cup unsalted butter, cut into 1-inch pieces
- 2 cups granulated white sugar
- 2 cups all-purpose flour
- 1-1/4 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 2 teaspoon vanilla
- 1 cup icing sugar
- 3 tbsp cocoa powder
- 2-4 tbsp warm water
- 2 tbsp rum (optional)
- For the full recipe visit: Chocolate Rum Cake.