Chocolate Rum Cake

Rich, decadent, and utterly irresistible, this Chocolate Rum Cake is the ultimate treat for anyone with a sweet tooth. With the deep flavors of dark brown sugar, dark rum, and melted chocolate, this cake is a masterclass in indulgent baking – perfect for special occasions or just because.

Ingredients

• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk, at room temperature
• 1/2 cup dark rum
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup chopped walnuts (optional)

Instructions

Preheat your oven to 325°F (165°C).

Grease two 8-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

In a large mixing bowl, use an electric mixer to cream together the dark brown sugar, granulated sugar, and butter until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

In a small bowl, whisk together the milk and dark rum until well combined.

Add this mixture to the cake batter and mix until smooth.

Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Allow the chocolate to cool slightly, then fold it into the cake batter until well combined.

If using walnuts, fold them into the batter at this stage.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.

Notes

Use high-quality dark brown sugar for the best flavor.

Make sure to soften the butter to room temperature for a lighter cake.

If you don’t have pure vanilla extract, you can substitute with a high-quality vanilla essence.

Don’t overmix the batter, as it can result in a dense cake.

If you’re not using walnuts, simply omit them or substitute with another nut of your choice.

To ensure the cakes are evenly baked, rotate the pans halfway through the baking time.

Let the cakes cool completely before frosting to prevent it from melting.

You can store the cakes in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

For a stronger rum flavor, you can increase the amount to 3/4 cup, but be careful not to overpower the chocolate.

Nutrional Value

• Calories: 540
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 350mg
• Total Carbohydrates: 70g
• Dietary Fiber: 2g
• Sugars: 40g
• Protein: 6g