Are you craving a rich, moist, and intensely flavorful dessert that's surprisingly easy to make? Then look no further! This chocolate rum cake recipe is your answer. Forget those complicated bakery recipes; this homemade version is perfect for beginner bakers and seasoned cooks alike. It's the ideal recipe for impressing guests or simply indulging in a sweet treat on a cozy night in. Get ready to experience the ultimate combination of moist chocolate cake, a hint of boozy rum, and a delightful frosting – all from the comfort of your own kitchen! This easy recipe is perfect for those looking for quick dinner ideas or simply a delicious addition to any meal.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup strong brewed coffee, cooled
- ½ cup dark rum (optional, can substitute with strong coffee for a non-alcoholic version)
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup dark rum (optional, can substitute with milk or coffee)
- 2-4 tablespoons milk or coffee (for desired consistency)
Instructions:
Making the Cake:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round baking pans. This simple step ensures your cake will release easily from the pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Thoroughly combining the dry ingredients prevents clumps in your batter.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Overmixing can lead to a tough cake, so be gentle!
- Slowly pour in the cooled coffee and rum (if using), mixing until the batter is smooth.
- Divide the batter evenly between the prepared baking pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Always check for doneness to prevent overbaking.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Frosting:
- In a large bowl, beat the softened butter until light and fluffy. This is crucial for a smooth and creamy frosting.
- Gradually add the powdered sugar and cocoa powder, alternating with the rum (or milk/coffee), beating until smooth and creamy. Adjust the consistency by adding more milk or coffee as needed.
Assembly:
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting.
- Carefully place the second cake layer on top and frost the entire cake.
Tips for the Best Chocolate Rum Cake:
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for optimal mixing and a smoother batter.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Check for Doneness: Use a wooden skewer to check if the cake is done. If it comes out clean, it's ready!
- Cool Completely: Let the cakes cool completely before frosting to prevent the frosting from melting.
Variations:
- Nuts: Add chopped walnuts or pecans to the batter for added texture and flavor.
- Chocolate Chips: Fold in semi-sweet or dark chocolate chips for an extra chocolatey kick.
- Different Rum: Experiment with different types of rum for varying flavor profiles.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Fat: 20-25g
- Saturated Fat: 10-15g
- Sugar: 50-60g
- Protein: 4-5g
This delicious chocolate rum cake is perfect for any occasion. Enjoy!