Double Chocolate Rum Cake Food

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.

DOUBLE CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 350°. Spray non-stick cooking spray into two 9″ cake pans or use liners for 12 over-sized cupcakes.
• Mix the espresso powder into the rum until dissolved. Combine all ingredients together except chocolate chips. Mix thoroughly and then add chocolate chips.
• Divide batter evenly into prepared containers. Bake for 25-30 minutes for 9" rounds or 20-25 minutes for over-sized cupcakes. The cake is done when a toothpick comes out clean. Keep an eye on it and don't overbake it. Cool 10 minutes and then transfer to separate cake plates. Let cool completely and then put in the refrigerator overnight.
• About 15 minutes prior to serving, make the ganache. Heat cream in a sauce pan over medium heat until bubbling at the edges but not boiling. Remove from heat and pour over chocolate. Let sit for 5 minutes and then whisk until smooth. Add salt and rum and whisk again. Let cool until thick but still pourable.
• Top cake with ganache. Garnish with berries or mint leaves.
• Keep leftovers in the refrigerator in a sealed container. Will stay good for up to 2 weeks.

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:

• 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.

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 CAKE

Steps:

• Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
• Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
• Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
• In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
• In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
• Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
• Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.

DOUBLE RUM CAKE

Steps:

• Preheat oven to 325.
• Liberally spray a non-stick 2 quart Bundt pan with vegetable oil cooking spray.
• Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 c water.
• Add the eggs one at a time, beating well after each addition.
• Evenly distribute the pecans in the bottom of prepared bundt pan.
• Pour the batter on top of the pecans.
• Bake 50-55 minutes until a knife inserted an inch from the center comes out clean.
• Do not remove the cake from pan.
• Make the rum syrup:.
• In a small saucepan, bring the sugar, margarine, rum and 1/4 c water to a boil and cook for 3 minutes.
• With a fork, make holes in the top of the cake.
• Pour the syrup over the cake and let sit for 30 minutes while the syrup is absorbed.
• Invert the pan onto a serving plate.
• Allow it to sit for several minutes.
• The cake will loosen from the pan.

DOUBLE CHOCOLATE CAKE II

Steps:

• Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.

DOUBLE CHOCOLATE BUNDT CAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves.