Best Chocolate Butter Cake With Rum Cream Sauce Recipes

CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
• With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
• Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
• To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

CHOCOLATE BUTTER RUM CAKE

Steps:

• 1. preheat oven to 325*
• 2. use cooking spray to fully coat pans. the cake can either be layered or bundt.
• 3. sift cake flour. set aside.
• 4. cream butter and gradually add brown sugar.
• 5. add each egg, mixing well after each one.
• 6. add vanilla, butter rum oil, chocolate, baking soda, and salt.
• 7. add flour, alternating with sour cream.
• 8. pour in hot coffee. Mix on medium until well blended.
• 9. pour into prepared pans. Bake approx 35 minutes until tester comes out clean. Cool in pan about 10 minutes.
• 10. Let cool before icing. See Chocolate Rum Butter Cream Icing

CHOCOLATE RUM CAKE

Steps:

• Adjust rack one-third up from the bottom of the oven and preheat to 325°F.
• Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity).
• Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
• Shake out any excess crumbs and set aside.
• Sift together the flour, baking soda and salt, set aside.
• Melt chocolate in a small double boiler or microwave on low setting.
• Set aside to cool slightly.
• In a 2 cup glass measuring jug dissolve the coffee in the boiling water.
• Add cold water to the 1 1/2 cup line.
• Add 1/2 cup of dark rum. Set aside to cool completely.
• In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
• Add the eggs one at a time, beating until smooth.
• Add chocolate and beat to mix well.
• Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
• Scrape the bowl with a spatula, and beat until smooth.
• Pour into pan, smooth the top to make level.
• Bake for 1 hour 10 minutes.
• Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
• Cool in the pan for 15 minutes, then cover with a rack and invert.
• Remove the pan.
• Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
• Leave the cake on the rack to cool.
• The cake can be served plain, or it is delicious with coffee flavored whipped cream.

CHOCOLATE BUTTER CAKE WITH RUM CREAM SAUCE RECIPE

Steps:

• Preheat oven to 375°F. To prepare batter: In a large mixing bowl, combine all the dry ingredients. Add the eggs and mix well, stirring with a wooden spoon. Add the melted butter and the milk, and keep stirring until they are incorporated. Fold in the chocolate. Pour the bater into a 9" non-stick or well greased springform pan, place on a cookie sheet and bake for 30 to 35 minutes. Let the cake rest for at least 10 - 15 minutes. Loosen the sides of the cake with a butter knife and then invert it onto a serving dish. Make the Rum Cream Sauce right before serving. To prepare the rum cream sauce: Place all the sauce ingredients in a nonstick saucepan and cook over medium heat until the sauce starts to thicken, about 5 - 6 minutes. Cut the cake into serving slices and serve with a spoonful of sauce on top of each.