The great thing about chocolate (besides the fact that it’s chocolate), is that it marries well with a whole variety of ingredients: from spices to fruits, nuts to alcohol. And for today we’ll pick the most fun of the lot: alcohol. A magical combination of rum and chocolate along with a generous portion of strongly brewed coffee makes this cake irresistible.
Changes and variations: If I told you the cake has only a hint of rum, I’d be lying because I upped the amount of the liquor to 1/2 cup and reduced the coffee by a fourth. Other than that, I recommend no changes at all. For the frosting I didn’t use a traditional sugar glaze but went ahead with melted chocolate laced with butter and rum. I always find frosting bundt cakes difficult for the most part, I feel there is no real method but to just pour the glaze on top. However, the gorgeous shape needed its own moment in the sun so I served the cake with the warm chocolate glaze separately. It’s up to you of course, if you don’t want to serve it with a chocolate glaze you could simply dust it with sugar or serve with a dollop of creme fraiche and tart berries.
Over to the recipe: Elegant, rich, absolutely decadent: the strong aroma of coffee and rum accented with the sweetness of chocolate that will make you go weak in the knees.
- cocoa powder for dusting
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- ¾ pound (12 oz) fine-quality bittersweet chocolate (not unsweetened), chopped
- 3 sticks (1½ cups) unsalted butter, cut into pieces
- ½ cup dark rum
- 13/4 cups strong brewed coffee
- 2¼ cups granulated sugar
- 3 large eggs, beaten lightly
- 1½ teaspoons vanilla extract
- ¼ cup butter
- ½ cup semi sweet chocolate chips
- 2 tablespoons rum
- 1 teaspoon light corn syrup
- Preheat oven to 300°F. Butter a 4½-inch-deep (12-cup) Kugelhupf or bundt pan and dust with cocoa powder, knocking out excess.
- In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, ½ cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into prepared pan.
- Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes. Let cake cool completely in pan on a rack and turn it out onto rack. Cake may be made 3 days in advance and kept wrapped well and chilled.
- for the glaze: In a heavy bottom pan, on low heat melt the butter, chocolate and corn syrup till everything has melted and no traces of the chocolate can be seen. Remove from heat and add in the rum.
- Pour glaze over cake and serve warm.
And finally, with much humility I’d like to announce that Baker Street has been presented with five awards and I would like to thank my co-bloggers for these.
Balvinder (Neetu) from Gluten Free Food for the Fabulous Blog Award.
Chandra fromThe Plaid and Paisley Kitchen for Liebster Blog Award.
Lacy from NYCityEats for Kreativ Blogger Award.
The Wimpy Vegetarian for Liebster Blog Award.
Jules from Bananamondaes for The Versatile Blogger Award.
Happy Baking!
Oh, man, does this look incredible…that chocolate sauce is heavenly!!! Beautiful cake, my friend…you are a baking wizard!
This bundt cake looks exquisite – love the flavours running throughout :D
YUM!
Cheers
Choc Chip Uru
chocolate and rum-count me in! Bundt cakes do rate in my book and your picture here is amazing. The moist tight cake crumb and the drippy chocolate is really calling my name. Sadly this is at your place instead of mine. Delicious post.
My grandmother used to make a dessert with rum… I can guarantee she would have swooned over this!
I’m saying yes to this recipe! I’ve found it challenging to make a bundt cake look really interesting, but you have nailed it. Fantastic pictures!
I have to agree with you that chocs goes well with most ingredients especially for baking. I am all in for desserts with alcohol and love this with rum added inside. Looks perfect after the baking. I am in love with the last pic.
Hi – this recipe looks delicious, but I never bake with liquor. Any suggestions on subbing something for the 1/2 cup rum? Thanks!
Hi. Thanks. You could replace it with 1/2 cup coffee if you’d like to skip the rum.
Mocha + rum + bundt = happiness!
What a delicious looking cake. I love the photography too!
btw.. I think you’re supposed to answer questions with those awards :) Inquiring minds want to know. lol
Heh Heh. I’m already answering a whole lot of questions for you. ;)
So true chocolate marries with many flavors. This bundt cake came out super perfect. I didn;t expect that richness and then I saw that slice! Mmmm declicious. Now I wish for couple slices I bet the boys here back from college would appreciate it.
Yummy! I finally bought a bundt cake pan, can you believe it? It only took me 20 years to do so. This looks so delicious and moist! I love that you added espresso to it!
Wow! I’m sure you’ll put it to great use.
Woo-hoo! I definitely like the sound of the rum version. Congrats on all the awards!
Yum!! The chocolate glaze pushes this over the top, so decadent!
You are a woman after my own booze loving heart! One of my favorite cakes is a bundt cake with a rum and butter glaze that gets pored into holes poked into the bottom of the cake when it comes out of the oven. Now I think I might have to add a bit of mocha…altogether some of my favorite ingredients in cake form. Yum.
Wow, that’s a decadent cake. I would love a slice right about now!
This is beyond gorgeous!! especially the second shot with the chocolate glaze being poured on top of a slice of the cake…
Love this cake! There’s no better combo than booze and chocolate. :)
OMG, this looks divine!!!
What a beautiful bundt! I just grabbed mocha from a coffee shop and I sip while looking at this cake. You are right – chocolate goes well with a lot of things, and adding dark rum just makes it even better. And your chocolate syrup… slurp! So good! Great shot of the pouring syrup! Yum!
I love rum in a bundt cake–and making it mocha too is inspired. Buzzed!
The gorgeous photo of your mocha rum bundt cake tells me this is something I should try! Would love it with the chocolate glaze.
Congratulations on all the well deserved awards!
Thanks Tina.
Oh Yea..This looks really rich. Give me TWO pieces. On my to do list. Regina
Rich and decadent!
What a beautiful cake! I love coffee in baking and would adore a slice. Well done, as always beyond seductive!
Everything tastes better in Bundt form. That glaze sounds heavenly…
Bundt cakes make me happy!! They just look so springy and festive!! This looks great and I bet the rum in both the cake and the sauce was out of this world good. :)
If that bundt didn’t look beautiful all by itself, adding that amazing looking chocolate drizzle just took it over the edge of delicious!
You absolutely deserve that award!! :) Look at this delicious cake! Chocolate, rum & coffee sounds incredible! And then you top it off with a buttery rum chocolate glaze – this sounds like pure heaven! Seriously!!
i somehow don’t like rum as such but i once ate this rum cake and it was so yum. It had all dried cherries and some other dried fruit. I don’t even remember the detail. But looking at this cake it brought back some memories :)
You are right chocolate it good in and of itself but also is wonderful with so many other options. This looks great! Adding coffee and run is sure to leave you with one moist cake.
Oh what a simply perfect cake! Chocolate really is enhanced by coffee and the rum must add a sweet and spicy kick! And don’t even get me started on the pic of the fudge sauce being poured on top! This is simply spectacular! : )
This bundt sounds amazing! Iove the rum, and the glaze makes it divine! I would love a large piece!
Congrats on the wonderful and deserved awards, An:)Your bundt looks wonderful. Coffee and rum are a winning combination for a moist and delicious cake:)
I think Bundt cakes are just gorgeous! I love this one too… so pretty! And the flavors sound great! Beautiful post :)
What a beautiful bundt cake!!
Congrats on the awards, truly well deserved.
Now how did you know I was dying to use some more of my rum? And mocha to boot … one of my many weakness. My eyes are popping out looking at the luscious dark color of the inside of the cake. I love chocolate cakes that are dark and gooey.
Thanks Ping. :)
I don’t like the flavour of rum, but rum cake? I love it. Gorgeous pictures and great recipe!
Firstly, CONGRATS on the awards!!! I really love looking at bundt cakes. Just don’t know why.. possibly because of it’s vivacious curves.. oooh la la!! This is probably one of my weakness and I really could use a slice of your mocha rum cake. Gosh, I am dying from just looking at the chocolatey sauce.. Just sent me to heaven.. and now I am back.. darn!! cheers, Jo
Thanks Joanna.
Oh my goodness – this looks incredible! Congrats on the awards – well deserved not I just need a spoon to scoop up the sauce!
ohh.. that looks amazing delicious bundt, I love coffee and chocolate combination, i put this recipe to my bookmark wall :)
cheers
Congrats for the awards..what a decadent treat to celebrate with!
Thanks S!
Hehe I like the changes that you made! And congratulations on your many awards too! :D
Thanks Lorraine. :)
This cake looks absolutely heavenly. And I love that you increased the rum in this! :)
Thanks Chung-Ah. Increasing the rum was really a great decision. It pairs so well with chocolate.
I’d like an entire cake delivered please! lol OMG looks to DIE FOR!
So glad you chose the alcohol because this cake looks AMAZING!
I love the moistness of a Bunt cake. And chocolate only makes it 100 times better! Your cake looks perfect!
I love bundt cakes and this one with chocolate, mocha, and rum – wowzas! Just gorgeous.
Would love to have this. I have this recipe bookmarked, but never got around to do it,what a shame
O.O my eyes popped out! Looks so awesome yummy! Choco is so versatile as ingredient, I agree. thanks for the recipe.
Oh my! Absolutely sinful and exactly the way I like it. I second all the changes you made to the cake. You can never have too much chocolate or booze or both ;)
wow. wow is all I can say….this just looks and sounds amazingly delicious. Chocolate and rum sounds so good with this cake…and then to drizzle more chocolate and rum…a huge WOW. looks delicious!
Oh wow, I am speechless……..this cake looks amazing, can I just drink the sauce????
You had me at “upped the amount of the liquor.” I love the idea of glaze on the side. Beautiful.
Rum, coffee and chocolate…oh heavens YES!
It looks to die for! I absolutely love bundt cakes so can’t wait to try this recipe. *Archived!*
Oh my! Your cake looks and sounds amazing! I am going to have to give this one a try!!
OMG this sounds deadly! And the sauce that you’re pouring over the cake made me drool. What a combination of ingredients – WOW. I can’t wait to make this.
Oh my goodness!! This looks heavenly! Especially that glaze!
I think I like the chocolate sauce most on the side because I’m ready to dip just about every food in my mouse in it. Love, love love!
What a beauty! I guess I am motivated enough to try this.
I’ve baked something very similar and really a fabulous combo of flavors. Next time though I must add the chocolate sauce!
This will be a must in my recipe book…!!!
Yum. Such a tempting combination of flavors!
I have yet to try the coffee addition to my chocolate recipes. I really must take the plunge – it sounds fantastic!
Oh yum!!! Rum AND Coffee…I am so in:-) Hugs, Terra
Ohhhhhhhh, I’ve been looking for this. Thanks!
I feel like I come here so often I am not sure if I commented on this or not. If I already have…sorrrriiiesss…If not, mocha and rum?!! Hell-to-the-yea. Where do I sign up?
YAY love mochas :) So it’s even better in a cake hehe ~ delicious! And I agree love chocolate because it goes with So many things lol i swear chocolate makes the world go round hahaha
Yep, you had me at rum and chocolate! Buzz buzz!
Hi. what is the shelf life of this rum cake if stored in the ref? also, if i serve it to my guests straight from the ref, the cake will be kinda hard and it wouldnt be moist anymore? what is the remedy? Thanks
Hi Alexis,
I think the cake will keep for 2 to 3 days in the refrigerator. If it becomes a little hard, all you need to microwave it for 15 to 20 seconds before you serve it. Hope this helps.
Happy Baking!
A