Italian Chocolate Rum Cake

5 from 2 votes

This Chocolate Rum Cake combines rich, decadent chocolate with the sweet flavor of rum! This boozy fudgy bundt cake recipe is easy to make, incredibly moist and perfect for the holidays!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert, Snack

Cuisine: Italian

Servings: servings

Calories: 475kcal

Author: Rosemary Molloy

Ingredients

2 cups + 3 tablespoons cake flour (275 grams total, if you double the recipe then double this amount)
¼ cup unsweetened dutch processed cocoa
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt*
2 large eggs (room temperature)
1 large egg yolk (room temperature)
1¼-1½ cups granulated sugar
1 cup yogurt (plain full fat) room temperature
¼ cup vegetable oil or melted butter (I use corn or sunflower oil)
¼ cup rum (I used light rum)
1 teaspoon vanilla extract
2 tablespoons milk (I used 2% milk)

*If using melted salted butter then add a pinch of salt.

GLAZE

3½ ounces dark chocolate
2 tablespoons butter
1-2 tablespoons rum
2-3 tablespoons chopped nuts (walnuts, hazelnuts or almonds)

US Customary - Metric

Instructions

Pre-heat oven to 350F / 180 C. Grease and flour or spray a 10 inch / 25cm bundt pan.
In a large bowl sift together the flour, cocoa, baking powder, baking soda and salt.
In a large bowl or stand mixer beat the eggs, yolk and sugar for 3-4 minutes, add the yogurt, oil, rum and vanilla beat to combine, about one minute.
Add the dry ingredients to the wet ingredients and beat on low to combine. Pour the batter into the prepared pan and bake for 45-50 minutes. Let cool 20 minutes in the pan then move to a wire rack to cool completely. Pour the glaze over the cake and sprinkle with the chopped nuts before serving. Enjoy!

GLAZE

Melt together the chocolate and butter either bain-marie or microwave, let cool then stir in the rum.

Notes

To make your own cake flour for every cup of flour called for simply replace 2 Tablespoons of all-purpose flour with 2 Tablespoons of cornstarch.

Which rum is best to use?

The one you have on hand! Same with wine, the adage is if you like to drink it you can also cook with it. It really comes down to preference! Dark rum will add a more alcohol flavor to the cake while light rum will yield a sweet, subtle flavor. Spiced rum will add additional warm flavors.

How to store homemade chocolate rum cake?

Store leftover chocolate rum cake in an airtight container at room temperature for up to 5 days. You can also store it in the refrigerator for up to a week. Cold rum cake is delicious, even more moist and the flavors more pronounced in my opinion!

Can I freeze rum cake?

Yes! Freeze rum cake either in slices or as a whole cake for up to 2 months. Cool completely then wrap cake tightly in plastic wrap then foil. When you are ready to enjoy it, thaw at room temperature or in the refrigerator.

Nutrition