Grandpa's Chocolate-Rum Cake

Dark chocolate and rum are the predominant flavors in this dense and decadent cake. Because the flavors are so intense, you need only a thin slice to be perfectly satisfied.

Yield: 12 to 15 servings
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1/2 cup dark rum
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup hot water
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Mousse Frosting
  • Garnish: chocolate shavings

Preparation

  1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add rum; beat until blended.
  2. Combine flour and next 5 ingredients; add to sugar mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed until blended after each addition; stir in flavorings.
  3. Pour batter into 2 greased and floured 9-inch round cakepans.
  4. Bake at 350° for 27 minutes (cake will not test quite done). Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire racks.
  5. Spread 1 cup Mousse Frosting between layers. Frost top and sides of cake with remaining frosting. Garnish, if desired. Cover and chill 8 hours. Store in refrigerator.
Note:

The cake slices well after chilling 1 hour, but plan to refrigerate it overnight before serving to allow the flavors to mellow.

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