Chocolate Butter Rum Cake Food

HAZELNUT CHOCOLATE RUM CAKE - MASTERFUL MIX OF TEXTURE

Steps:

• Preheat oven to 425 F.
• Place the chopped chocolate and 1/4 cup unsalted butter in a bowl set over a pan of gently simmering water,
• ensuring the bowl doesn't touch the water.
• Stir it gently until the last lumps have disappeared.
• Add 1/2 TBSP rum and stir. Set aside.
• Mix 1/8 cup AP flour, 1/4 cup icing sugar and 1/4 tsp salt. Set aside.
• Whisk 1 large egg and 1 egg yolk in another bowl.
• Now add flour and egg mixture into melted chocolate and butter.
• Slowly stir everything together.
• Add 1/4 cup chopped hazelnut and mix all ingredients together. (THIS STEP IS OPTIONAL)
• Spoon chocolate batter into prepared ramekins.
• Bake at 425 F for 12 minutes.
• Allow to cool for 1 minute.
• Cover each ramekin with an inverted plate and turn over.

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.

HOT BUTTERED RUM CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
• Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
• Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
• Add the dry ingredients and mix until combined. (It will look like crumb topping.)
• Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
• Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
• Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
• Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
• For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
• Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
• Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)

BUTTERED RUM CHRISTMAS CAKE

Steps:

• Start with the fruit. Pour the apple juice into a saucepan and bring to a simmer. Add the butter, let it melt, then take off the heat and add the syrup and rum. Put the mixed fruit and cranberries into a large bowl, pour over the hot rum mix, then cover tightly with cling film and leave overnight.
• The next day, heat oven to 160C/140C fan/gas 3. Grease and double-line a 20cm round, deep cake tin with non-stick baking parchment. Beat the butter and sugar together until creamy and pale, then gradually beat in the eggs until light and fluffy. If the mix starts to split or look lumpy, add 1 tbsp of the flour and keep beating. Sift in the flour, spices and ¼ tsp salt, and fold in using a large spoon. Fold in the orange zest, nuts, soaked fruit and soaking liquid.
• Spoon the batter into the tin, level the top, then make a slight dimple in the middle using the back of the spoon. Bake for 1 hr 30 mins, then reduce oven to 140C/120C fan/gas 1 and bake for a further 1 hr 45 mins or until it has risen, is a dark golden colour and a skewer inserted into the middle of the cake comes out clean. Put the tin on a cooling rack and leave until warm.
• To feed the cake the first time, use a cocktail stick to poke all over the top of the warm cake. Stir together the rum and maple syrup, then slowly spoon over the cake. Cool completely, then remove the baking parchment, wrap loosely in clean baking parchment and store in an airtight tin. Feed the cake every week to 10 days until you decorate it.
• To cover, ice and decorate your cake, see 'goes well with' for instructions on how to make our Midwinter candle cake, Sparkly bauble cake or Sparkling snowfetti cake.

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.

RUM CAKE - SEMI-HOMEMAKER RECIPE

Steps:

• For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
• For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
• Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

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.

BUTTERED RUM CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour a bundt pan or liberally spray with baking spray. Sprinkle pecans evenly on bottom. Set aside.
• Using an electric mix, cream together butter, sugar and vanilla on medium-high for 2 minutes, or until creamy. Add eggs one at a time beating well after each addition.
• In a separate bowl, sift together flour, pudding mix, baking powder, baking soda and salt. A whisk works perfectly.
• Whisk together buttermilk and rum.
• With the mixer on low speed gradually add dry ingredients alternately with wet ingredients beginning and ending with flour. After all is added, beat just until fully combined stopping to scrape the sides of the bowl occasionally.
• Bake for 50-60 minutes or until a cake tester inserted into the center of the cake comes back clean.
• About 10 minutes before the cake is finished baking, make the buttered rum glaze.
• To make the glaze: In a medium saucepan, melt the butter over medium-high heat. Add the sugar, water and pumpkin pie spice. Bring to a boil, then lower to medium cooking for 3 minutes, whisking occasionally. Remove from heat and add rum. Be careful the mixture may foam up. Continue to stir until foam dies down, placing back onto the stovetop with the heat turned off. Cook for 1 minute then set aside.
• When cake is finished baking, remove from the oven. Use a long thin skewer to poke holes over the bottom of the cake. Slowly pour 1/2 buttered rum glaze over bottom of cake allowing it to soak in between pours. Let cake sit for 1 hour to cool in the pan.
• Carefully turn cake onto a platter or stand. Use the same skewer to poke holes in the top of the cake. Try to poke between the pecans. Slowly pour remaining glaze into holes on top of cake. Be patient this will take several minutes. The slower you go, the more glaze goes into the cake and doesn't pool on platter. (It may be necessary to warm the glaze slightly before pouring onto the top.)
• Once cooled, cover and chill for at least 1 day. The rum flavor mellows the longer this cake proofs.

BUTTER RUM CAKE ( FROM SCRATCH)

Steps:

• I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
• Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
• Rum Syrup.
• Boil together all Ingredients --
• Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
• When using a disposable tin just ladle syrup on to baked 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

MOCHA RUM CAKE

Steps:

• Preheat oven to 300°F. Butter a 4 1/2-inch-deep (12-cup) Kugelhupf or bundt pan and dust with cocoa powder, knocking out excess.
• In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into prepared pan.
• Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes. Let cake cool completely in pan on a rack and turn it out onto rack. Cake may be made 3 days in advance and kept wrapped well and chilled.
• Dust cake with confectioners' sugar and serve with whipped cream.

CARIBBEAN CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 325°F. Lightly grease a 9-inch bundt cake pan, then dust the inside with a mixture of flour and cocoa powder. Turn the pan to coat it evenly and shake out any excess. Set aside.
• In a small saucepan, stir the milk and chocolate chips over low heat until it is melted and the mixture is smooth. Set aside and allow the chocolate mixture to cool (but not get cold).
• In a mixing bowl, beat the butter and sugar together until well combined.
• In a separate bowl, whisk together the flour, cocoa powder, cornstarch, milk powder, baking powder, and salt. Then slowly add the dry ingredients into the creamed butter and sugar. Beat all ingredients together while occasionally scraping the bowl until well combined. It will look sandy.
• Pour the vegetable oil into the batter and mix. Then add the eggs one at a time. Continue to scrape the bowl. Next, slowly add the spiced rum and vanilla extract. Followed by the melted chocolate mixture. Continue to mix the batter until it is smooth with no lumps.
• Pour the batter into the prepared bundt pan and bake for 45 to 60 minutes, or until you insert a cake tester and it comes out clean. Let the cake cool in the pan on a cooling rack.
• In a small saucepan, mix together the butter, sugar, water, cocoa powder, and salt. Bring this to a quick boil. Then turn the heat down and simmer, frequently stirring, for about 5 minutes, or until the syrup has slightly thickened. Remove from the heat and stir in the spiced rum and vanilla extract.
• While the cake is still inside the pan, poke holes into the bottom of the cake with a toothpick or skewer. Make sure you poke the holes at least 3/4 of the way down. Pour 1/4 of the rum syrup over the cake. Once the cake absorbs the syrup, pour more, but reserve some syrup for glazing the top. Invert the cake onto a rack. For easy cleanup, place a sheet of parchment paper underneath the rack. Pour the remaining syrup over the top of the cake. Note: you do not need to use all the syrup if you do not desire it.
• Let the Chocolate Rum Cake sit for one hour before slicing and serving.