Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

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.

Juan Bostwick, Atlanta, Georgia
Recipe by Oxmoor House July 2010

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Recipe Summary

Yield:
12 to 15 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Pour batter into 2 greased and floured 9-inch round cakepans.

  • 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.

  • 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.

Source

Southern Living Cook-Off Cookbook

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