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.
How to Make It
Step 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.
Step 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.
Step 3
Pour batter into 2 greased and floured 9-inch round cakepans.
Step 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.
Step 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.
Chef's Notes
The cake slices well after chilling 1 hour, but plan to refrigerate it overnight before serving to allow the flavors to mellow.
Southern Living Cook-Off Cookbook
KathrynLanier's Review
The strong flavor of this cake requires something light and fruity to contrast it. Instead of the suggested rum mousse frosting (which is very rummy) I mashed up strawberries with sugar and drizzled it over each cake slice. It was the perfect compliment!
Cactusflower's Review
I love this cake and so has everyone I served it to except 1 person who does not like rum. It is moist and so very flavorful. My only problem was I added the rum all at once to the frosting and it was a bit runny. In future I added it slowly so as not to put in too much. Plus, I thought the frosting could use a tad more sugar. This is one of my favorite cakes and I have had many requests for the recipe. I used Hershy's cocoa
Soft & yummy!
Being first time baker i wanted to try small potions. Hence i took half of all measurements & bing! It worked well! I didnt hv walnuts so i used raisins. I pre-heated my micro in convec mode @230° (thats max temp in my micro) for 10 min & then baked @200° for 30 min. It had a crust & was soft inside. Thank you for a perfect recipe.
Wow Delicious Rum Chocolate Cake.