Best Chocolate Prune Rum Cake 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 PRUNE CAKE

Steps:

• Preheat oven to 350°F.
• Prepare bundt pan.
• Sprinkle soda on prunes.
• Pour boiling water over and allow to cool.
• Cream butter and sugar in food processor.
• Add eggs.
• Add prune mixture and process for 15 seconds.
• Gradually add flour sifted with cocoa.
• Mix until blended with on/off motion.
• Pour into pan.
• Bake 45-55 minutes.
• When cool, turn out.
• Sprinkle with powdered sugar.

CHOCOLATE, PRUNE & RUM CAKE RECIPE - (3.9/5)

Steps:

• 1. Heat the oven to 325 degrees F with a rack in the middle position. Coat the bottom and sides of a 9" spring-form pan evenly with the 1 T softened butter). 2. In a 2-cup microwave-safe liquid measuring cup, combine the prunes, rum and molasses. Microwave until the rum is bubbling, 45 to 60 seconds. Let sit for 15 minutes, stirring occasionally. 3. In a medium saucepan over medium heat, melt the remaining 8 tablespoons of butter. Remove from the heat and immediately add the chocolate, then whisk until melted and completely smooth. In a large bowl, whisk together the egg yolks and 1/3 cup of sugar until pale and glossy, about 30 seconds. Slowly add the melted chocolate mixture and continue whisking until smooth. Stir in the prune mixture. 4. Using a stand mixer with a whisk attachment, whip the egg whites and salt on medium-high speed until light and foamy, about 1 minute. With the mixer running, slowly sprinkle in the remaining 1/4 cup of sugar and continue to whip until the whites are thick and glossy and hold soft peaks, about 1 minute. 5. Whisk 1/3 of the whipped egg whites into the chocolate mixture to lighten it. Gently fold in the remaining whites with a rubber spatula until the batter is marbled but not fully blended. 6. Pour the batter into the prepared pan. If needed, smooth the top with a spatula. Bake until the edges of the cake are firm and cracked, 35 to 40 minutes. DO NOT OVER-BAKE. The center will be just set but will jiggle. Cool the cake in the pan on a wire rack for at least 1 hour before serving (the cake will settle and sink as it cools).