Prepare to embark on a culinary journey that will transform your dessert game forever! This Bacardi Double Chocolate Rum Cake isn't just a recipe—it's a slice of indulgent paradise that combines the rich depth of chocolate with the bold kick of rum. Imagine a moist, tender cake that's so luxurious it practically melts in your mouth, leaving behind a tantalizing hint of Caribbean-inspired flavor. Whether you're hosting a dinner party or simply treating yourself to an extraordinary dessert, this cake promises to be the showstopper that will have everyone begging for your secret recipe.
Prep Time: 25 mins
Cook Time: 55 mins
Total Time: 80 mins
Cuisine: Cuban
Serves: 10 servings
Ingredients
- 1 box devil's food cake mix
- 1 cup Bacardi rum
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup chocolate pudding mix
- 1 cup semi-sweet chocolate chips
- 1 cup powdered sugar
- 1/2 cup butter
- 1/4 cup water
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, combine the devil's food cake mix, chocolate pudding mix, vegetable oil, Bacardi rum, and eggs. Use an electric mixer to blend ingredients on medium speed for approximately 2 minutes until smooth and well incorporated.
- Fold in the semi-sweet chocolate chips gently, distributing them evenly throughout the cake batter using a rubber spatula.
- Pour the batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula.
- Place the pan in the preheated oven and bake for 50-55 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- While the cake is baking, prepare the rum glaze. In a saucepan, melt butter over medium heat. Add powdered sugar, water, and additional Bacardi rum, whisking until smooth and fully combined.
- Once the cake is baked, remove from oven and let cool in the pan for 10 minutes.
- Carefully invert the cake onto a serving plate. While still warm, slowly pour the rum glaze over the entire cake, allowing it to seep into the cake's surface.
- Let the cake cool completely at room temperature, allowing the glaze to set and flavors to meld.
- Optional: Dust with additional powdered sugar or garnish with chocolate shavings before serving.
Tips
- Room Temperature Matters: Ensure eggs and other refrigerated ingredients are at room temperature for a more uniform cake texture.
- Don't Overmix: When combining cake ingredients, mix just until incorporated to prevent a tough cake.
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan to ensure easy cake release.
- Check Cake Doneness Carefully: Use the toothpick test, but remove the cake when a few moist crumbs still cling to it to maintain moisture.
- Glaze While Warm: Pour the rum glaze over the cake while it's still warm to help it absorb maximum flavor.
- Storage Tip: This cake actually tastes better the next day, as the flavors continue to develop. Store at room temperature, covered.
- Alcohol Consideration: The baking process reduces alcohol content, but you can use rum extract for a non-alcoholic version if preferred.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 5g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
