Best Chocolate 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.

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING

Steps:

• For filling and topping:
• Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
• For syrup:
• Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
• For cake:
• Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
• Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
• Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
• Cut cake into 16 squares and serve.

COCONUT-RUM CAKE WITH LEMON CURD AND WHITE CHOCOLATE GANACHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour three 9-inch metal cake pans.
• Sift cake flour, baking powder, and salt for cake into a bowl and set aside. Whisk eggs, coconut milk, heavy cream, and vanilla extract together in a small bowl until well combined.
• Cream sugar and butter together in a large bowl until light and fluffy, scraping down as needed. Add 1/3 of the flour mixture and mix on low speed until incorporated. Add 1/2 of the milk mixture and mix on low until evenly incorporated. Repeat, ending with remaining flour mixture, scraping down the bowl after each addition and mixing at medium speed until well incorporated, about 1 minute. Evenly split batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and cakes are starting to pull away from the sides of the pans, 30 to 40 minutes. Allow to cool in the pans for 5 to 10 minutes; invert onto a cooling rack to cool completely, about 30 minutes.
• While cakes cool, make lemon curd. Mix sugar and cornstarch well in a small bowl and set aside. Whisk whole eggs and egg yolks together in a small bowl and set aside.
• Heat lemon juice and zest in a small saucepan over medium-low heat until hot. Add sugar and cornstarch mixture all at once. Bring back to a simmer, stirring constantly. Whisk some of the hot lemon mixture into the eggs to temper them. Pour back into the saucepan. Cook, stirring constantly, until thick, 5 to 10 minutes.
• Remove curd from heat and add butter. Mix until smooth. Strain curd if necessary and place in a small bowl. Press plastic wrap against the surface and chill, at least 20 minutes.
• Meanwhile, make pastry cream. Mix sugar and cornstarch together in a small bowl. Whisk egg and egg yolk together in a small bowl until well mixed.
• Heat coconut milk in a small saucepan until simmering. Add sugar-cornstarch mixture and whisk until smooth and sugar is melted. Whisk some of the hot milk into the eggs to temper them. Pour back into the saucepan and cook, stirring constantly, until thickened, 3 to 5 minutes.
• Remove pastry cream from heat and stir in butter and coconut rum; mix until smooth. Strain if necessary, cover with plastic wrap, and refrigerate until cold, about 20 minutes.
• For the simple syrup, bring sugar, water, and rum to a boil in a medium saucepan. Boil for 1 minute. Remove from heat and allow to cool, 15 to 20 minutes.
• For the ganache, combine heavy cream, butter, corn syrup, and rum in a small saucepan. Bring to a simmer. Pour hot cream mixture over chocolate and let sit for 5 to 10 minutes. Mix until smooth. Allow to cool to lukewarm, 5 to 10 minutes.
• Trim tops of cake layers to be flat, if needed. Place 1 cooled cake layer onto a serving plate. Brush with 1/2 of the simple syrup. Cover with 1/2 of the pastry cream. Drop spoonfuls of lemon curd on top and smooth out carefully. Repeat with a second layer and remaining syrup, pastry cream, and curd. Carefully place the third cake layer on top. Frost the entire cake with ganache and sprinkle toasted coconut over the sides and top.

BACARDI DOUBLE-CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 350°F.
• Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
• Using an electric mixer, beat at low speed until moistened.
• Beat at medium speed for 2 minutes.
• Stir in 1 cup of chocolate pieces.
• Pour batter into a greased 12-cup Bundt pan.
• Bake 50 to 60 minutes or until cake tests done.
• Cool in pan for 15 minutes.
• Remove from pan and cool on a wire rack.
• Heat raspberry preserves and remaining 1/2 cup of rum.
• Strain through a sieve to remove seeds.
• Place cake on a serving platter.
• Prick surface of cake with a fork.
• Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
• Repeat until all the glaze has been absorbed.
• Combine remaining 1 cup of chocolate pieces and shortening.
• Microwave on high for 1 minute or until melted. Stir until smooth.
• Spoon chocolate icing over cake. Let stand 10 minutes.
• Combine vanilla baking bar and 1 tsp water.
• Microwave on high for 30 seconds or until melted.
• Drizzle on top of icing.

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING

Steps:

• For filling and topping: Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer.
• Remove from heat.
• Add 20 ounces chocolate; whisk until melted and smooth.
• Whisk in rum and vanilla.
• Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping.
• Cover; let stand at room temperature.
• Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
• For syrup: Stir water and sugar in small saucepan over low heat just until sugar dissolves.
• Remove from heat; mix in rum.
• Cover and let stand up to 1 day.
• For cake: Preheat oven to 350°F.
• Butter 9x9x2-inch metal baking pan.
• Line bottom with waxed paper; butter paper.
• Combine vanilla and coffee powder in cup; swirl to dissolve coffee.
• Sift flour, cocoa, and baking soda into small bowl.
• Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes.
• Beat in vanilla-coffee mixture.
• Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form.
• Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
• Fold 1/3 of whites into yolk mixture.
• Fold in half of flour mixture.
• Fold in half of remaining whites, then remaining flour mixture, then remaining whites.
• Transfer batter to prepared pan; gently spread to even thickness.
• Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes.
• Cool in pan on rack (cake may shrink slightly).
• Cut around pan to loosen cake.
• Turn out onto work surface; peel off paper.
• Using long serrated knife, cut cake horizontally in half.
• Place 1 half, cut side up, on platter.
• Drizzle half of syrup (about 3 1/2 Tablespoons) over cake.
• Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute.
• Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick).
• Drizzle remaining syrup over cut side of second cake layer.
• Place second layer, syrup side down, atop filling; press to adhere.
• Rewarm topping over low heat just until pourable.
• Pour topping onto top center of cake.
• Using small spatula, spread topping to edges, being careful to keep it from spilling over.
• Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours of chilling.
• Cut cake into 16 squares and serve.

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 RUM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 30 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
• In chilled large bowl, beat 1 cup whipping cream, 2 tablespoons rum and the vanilla on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with coconut and pecans. Store covered in refrigerator.

PINEAPPLE-COCONUT SHEET CAKE WITH RUM AND CHOCOLATE GLAZE

Steps:

• Cream butter with sugar.
• Blend in eggs. Beat well.
• Add flour, sifted with salt and baking soda.
• Fold in pineapple, nuts, and coconut.
• Spread on greased 10" x 15" x 1" baking pan.
• Bake at 350 degrees F. for 25 to 30 minutes.
• Remove from oven and glaze while hot with confectioners sugar mixed with enough rum to thin to heavy pouring consistency.
• Quickly spread over entire cake.
• When glaze is dry, drizzle the melted chocolate chips over the cake.

ZUCCHINI CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in Zucchini and 1/3 cup rum.
• In a separate bowl, mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and cinnamon. Stir flour mixture and milk into egg mixture until well blended.
• Spread Batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until toothpick inserted into center of cake comes out clean. Let cake cool in pan for 15 minutes, then invert onto wire rack and cool completely. Drizzle with rum glaze.
• Rum Glaze: In a medium bowl, combine confectioners sugar with 3 tablespoons rum. Mix until smooth.

SOUR CREAM FUDGE LAYER CAKE WITH CHOCOLATE RUM FROSTING

Steps:

• Preheat oven to 350°F (180°C). Line two 9-inch round cake pans with parchment paper. Butter pans well and dust with cocoa powder, shaking out excess.
• Combine coffee and chopped chocolate in a large glass bowl and microwave at high for 1 to 2 minutes or until piping hot and chocolate is melted. Whisk in rum until smooth. Let cool to room temperature.
• Place sour cream in a bowl and stir in baking soda and salt.
• Cream butter and sugar in a large bowl using an electric mixer until fluffy. Beat in eggs, one at a time, until incorporated. Beat in chocolate mixture until smooth. Beat in half the flour alternately with half the sour cream mixture, beat in remaining flour and sour cream mixture to make a smooth batter. Spread evenly in prepared pans.
• Bake on rack in middle of oven for 35 to 40 minutes or until cake feels firm in the centre and edges begin to pull away from sides. Leave in pans for 5 minutes, then turn out onto wire racks to cool. Cake layers can be wrapped well in plastic wrap, then foil and frozen for up to 1 month.
• For frosting, sift icing sugar and cocoa powder together through a fine sieve into a large bowl. Beat in butter and rum using an electric mixer, starting at a slow speed, until smooth. Beat in enough sour cream to make a smooth spreadable frosting.
• Arrange one cake layer on a large plate and spread with some of the frosting. Top with second cake and spread tops and sides with remaining frosting.

RUM MOCHA CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch pans. Sift together the flour, baking powder, and salt. Set aside. Mix together 4 teaspoons instant coffee, 1/2 cup cocoa powder, and 3/4 cup boiling water; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons rum. Mix the milk into cooled cocoa mixture, then beat into the batter alternately with the flour mixture. Pour batter into prepared pans.
• Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make Mocha Chocolate Frosting: Sift together confectioners' sugar and 5 tablespoons cocoa powder; set aside. Dissolve 2 teaspoons instant coffee with 1/3 cup boiling water; set aside. In a medium bowl, cream butter until smooth. Beat in sugar/cocoa mixture. Mix in the vanilla extract and rum. Beat until smooth and creamy. Spread between layers of cooled cake.

CRUZAN DOUBLE CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 10" tube pan, a 12-cup Bundt pan, or two mini-Bundt pans (mine has 6 wells which each hold 1 cup).
• Whisk together dry cake mix, dry pudding mix and cinnamon. In another bowl, whisk together milk, oil, rum, eggs, and almond extract. Pour wet ingredients into dry and whisk together until just incorporated; do not over mix. Fold in chocolate bits and optional nuts. Pour into pan, or divide evenly into mini-Bundt wells.
• Bake large cakes 55-65 minutes, mini-Bundts 35-45 minutes, until a toothpick inserted halfway across comes out clean. Cool in pan 10 minutes, then remove to a rack until completely cool.
• Meanwhile, combine butter and water in a small saucepan. Heat over medium heat until butter melts. Add sugar and bring to a boil, stirring often. Boil 5 minutes. Off heat, add rum and almond extract and stir to combine.
• Poke top of cake with a skewer at frequent intervals. Spoon glaze over cake; repeat if moister cake is desired.

DOUBLE CHOCOLATE RUM CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan, 10 inch tube pan or a 10 inch springform pan. Combine cake mix, pudding mix, eggs, 1/2 cup rum, water and oil in a large mixing bowl. Using an electric mixer, beat on low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup of the chocolate chips. Pour batter into the prepared pan. Bake for 50 minutes or until a skewer inserted in the cake comes out clean. Cool in pan for 15 minutes. Remove from pan and let cool on a rack. 2. In a small saucepan, heat preserves and remaining 1/2 cup rum. Strain through a sieve to remove seeds. Place cake on a serving plate. Prick surface of cake with fork. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all the glaze has been absorbed. 3. In a glass bowl, combine remaining chocolate chips and shortening. Microwave on medium-high heat until melted, about 1 minute. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 minutes. Melt white chocolate and drizzle on top of chocolate icing. Let stand 10 more minutes; Serve and enjoy.

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 PARTY CAKE WITH MOCHA RUM ICING

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the butter, confectioners' sugar, cocoa, creamer, extract and enough coffee to achieve desired drizzling consistency. Drizzle over cake. Garnish with pecans if desired.

YUM YUM CHOCOLATE RUM CAKE

Steps:

• 1. Preheat oven to 325 degrees. Grease and flour one 10 inch Bundt pan. Sprinkle walnuts over the bottom of the pan.
• 2. 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 Bundt pan over the top of the chopped nuts.
• 3. Bake at 325 degrees F for 50 to 60 minutes. Remove cake from oven once done LEAVE IN PAN! Poke holes into the cake so the glaze can soak in and set aside.
• 4. 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. Allow cake to rest in pan AT LEAST 2 hrs before inverting.
• 5. Flip Cake out onto a wire rack. (Put wax paper under rack to make for easy clean up after you pour the ganache!)
• 6. GANACHE Place chocolate in a medium bowl. Heat cream over medium heat in a small sauce pan. Bring it to just a boil, watch carefully because if it boils for a few seconds, it will boil over! Cut off heat and whisk in rum. Pour over chocolate, whisk until smooth. Allow ganache to cool slightly before pouring over the cake. Start at the center of the cake and move out.

CHOCOLATE COCONUT RUM CAKE

Steps:

• In a baking dish toast 2/3 cup of the coconut in the middle of a preheated 350°F. oven until it just begins to color, transfer it to a small bowl, and let it cool.
• In a metal bowl set over a saucepan of simmering water melt the chocolate and the butter with the rum, stirring, until the mixture is smooth and remove the bowl from the heat. In a bowl whisk together the yolks, 2 tablespoons of the sugar, the flour, and the salt until the mixture is smooth and whisk in the chocolate mixture and the remaining (untoasted) 1/3 cup coconut. In another bowl with an electric mixer beat the whites until they hold soft peaks and beat in the remaining 2 tablespoons sugar until the whites just hold stiff peaks. Stir half the whites into the chocolate mixture and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 7- or 8-inch springform pan, bake the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until it is set and the top is puffed and cracked, and let it cool in the pan on a rack. (The cake will fall as it cools.)
• Remove the side of the pan from the cake and spread the frosting on the side of the cake. Holding the cake in one hand over the bowl of toasted coconut, with the other hand press the coconut onto the frosting, letting the excess fall back into the bowl.
• The cake may be made 1 day in advance and kept covered loosely and chilled.
• Make the frosting while the cake is cooling:
• In a bowl with an electric mixer cream the butter, add the rum, the salt, and the confectioners' sugar, and beat the frosting until it is light and fluffy.

SOUR CREAM FUDGE LAYER CAKE WITH CHOCOLATE RUM FROSTING

Steps:

• Preheat oven to 350.
• Two 9 inch round pans; line bottoms with parchment paper. Butter pans well and dust with cocoa powder; shake out excess.
• CAKE.
• Combine coffee with chocolate in large glass bowl and microwave on high 1-2 min until very hot and chocolate has melted.
• Whisk in rum until smooth.
• Cool to room temperature.
• Place sour cream in smaller bowl and add soda and salt, stir.
• Cream butter and sugar in a large bowl until fluffy.
• Beat in eggs one at a time.
• Beat in chocolate mixture until smooth.
• Beat in 1/2 flour, 1/2 sour cream; repeat. Make a smooth batter.
• Spread evenly in prepared pans.
• Bake on middle rack for 35-40 minutes or until cake feels firm in the centre and the edges begin to pull away from the sides.
• Cool on racks for 5 minutes, turn out onto wire racks to cool.
• Cakes can be plastic wrapped and frozen for 1 month at this stage or continue on with frosting.
• FROSTING.
• Sift sugar and cocoa into a large bowl.
• Beat in butter and rum, start at low speed, until smooth.
• Beat in enough milk or sour cream to make a spreadable frosting.
• Frost top of one cake, then top with other cake. Frost sides and then the top of the cake. Decorate with chocolate curls or raspberries or eat it just as it is!
• Enjoy!

CHOCOLATE RUM RASPBERRY CAKE ROLL

Steps:

• Simple Raspberry Sauce: Purée thawed raspberries in food processor or blender until smooth.
• Strain to remove seeds.
• At this point (before liqueur is added), remove 1/4 cup of the purée and reserve for filling.
• Stir liqueur into remaining purée.
• Refrigerate until ready to serve.
• (Best if made 24 hours ahead.).
• Cake Roll: Preheat oven to 375°F.
• Prepare baking pan by greasing sides and placing parchment or wax paper in bottom of pan.
• Stir together dry ingredients except coffee and sugar.
• Set aside.
• Place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature.
• Separate eggs.
• In small narrow bowl, blend together yolks, rum flavoring and coffee granules.
• Gradually add 1/4 cup sugar and beat on high speed until thick, about 5 minutes.
• Set aside.
• Clean beaters well in preparation for next step.
• In larger bowl, beat egg whites on medium speed until foamy.
• Gradually add remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
• Briefly fold yolks into whites without being too thorough.
• Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated.
• Turn into prepared pan, and smooth to edges with as few strokes as possible.
• Bake for 12 to 15 minutes, until top springs back when gently pressed with finger.
• Do not overbake.
• As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners' sugar.
• As cake is removed from oven, immediately turn cake out onto prepared cloth.
• Gently remove parchment or wax paper from bottom.
• Grasping cake from the shortest side, (the 10" side), roll cake and towel together, so that towel remains inside the cake roll.
• Set aside to cool, seam side down.
• Filling: Combine cold water and 1 tablespoon liqueur.
• Sprinkle gelatin over and allow to soften for 2-3 minutes.
• Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved.
• Combine reserved purée with gelatin mixture.
• Refrigerate until syrupy.
• (If it gels too quickly, simply warm again.).
• Whip cream with sugar and vanilla until stiff.
• Fold purée/gelatin mixture into sweetened whipped cream.
• Refrigerate until ready to use.
• Stir remaining 1 tablespoon liqueur into jam.
• Carefully unroll cake, remove towel and spread jam over unrolled cake.
• Top with mousse, sprinkle with fresh raspberries, if available.
• Roll up again, seam side down.
• Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth.
• Brush all crumbs from surface of cake roll.
• Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface.
• Refrigerate cake for 10 minutes.
• Reheat glaze so that it pours easily.
• (A small amount of half and half or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum.
• Refrigerate until ready to serve.
• To Serve: Remove from refrigerator 15- 20 minutes before serving.
• Place 2-3 tablespoons raspberry sauce on each dessert plate.
• Slice with a clean knife dipped in warm water and place a slice on each plate.
• Pass raspberry sauce around the table.

EASY CHOCOLATE STOUT CAKE WITH RUM FUDGE FROSTING

Steps:

• Prepare and cook the cake according to the package's directions, allow to cool and refrigerate long enough to allow the cake to solidify somewhat, 1-2 hours. This step makes it much easier to handle and slice prior to icing it.
• Empty the can of frosting into a bowl large enough to give you some elbow room to stir the rum in, and add rum and whisk a little at a time. I'm only estimating, but I think I ended up adding about 4 ounces, and it produce a really smooth, creamy, easy to spread frosting.
• Frost the cake per your liking. I took the step of slicing it across so I could have a layer of frosting in the middle. Enjoy!