Yield
12 to 15 servings

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

Ratings & Reviews

Wow Delicious Rum Chocolate Cake.

Kanchi
December 12, 2017
This is truly yummy looking. It is splashing and joyable for memorable moments. I will prepare a cake with Indian food recipes and other stuff. Thank you!www.cakesclubcom

KathrynLanier's Review

Cactusflower
December 14, 2011
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

muskan
November 06, 2009
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!

KathrynLanier
June 13, 2016
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.