As an Amazon Associate we earn from qualifying purchases. Check out our privacy policy disclosure for more information.
Reinventing the Famous Barcardi Rum Cake…
WITH CHOCOLATE!
This recipe uses a chocolate cake mix which makes it a quick and easy Bundt cake. You will have this dessert ready and in the oven in no time. Adding in a few extra ingredients like Dark Rum and chocolate chips take a plain boxed cake mix to another level. The box of pudding adds a rich and moist taste and texture.
This cake would be great for Christmas or Thanksgiving (PIN for later)…or just any day when you are craving CHOCOLATE. I’ve noticed most of my dessert recipes I’ve added so far have some form of chocolate:
Chocolate Bourbon Cake,
Blueberry, Dark Chocolate Muffins with a Crumble Topping
Chocolate Cayenne Banana Bread
Chocolate Glazed Chocolate Tart
We Love our Chocolate!
Customer Favorites: Home Improvement
The inspiration for this cakes comes from the original, vintage Famous Rum Cake recipe that goes back many years. My mother has made Rum Cake for holidays since I was young. It’s always been a hit and you can make it in advance and it gets better and better after it sits for a few days. The cake really takes on the flavor of the rum and gets more moist.
Don’t worry if you are not a fan of rum or rum drinks. This cake doesn’t taste like alcohol. The alcohol in the cake batter and the glaze cooks so you are not actually going to get a ‘buzz’ while eating this cake.
In this Chocolate Rum Cake recipe, I added the rum to the glaze while it was boiling.
But you can add the rum to the glaze after you have boiled and cooked it for 2 minutes and removed from heat. This method will make it have a bit more rum flavor and you can actually smell the rum while you are eating the cake!
I used Barcardi Dark Rum in this recipe. If all you have on hand or can find at the store is Light Barcardi Rum it will work just fine for the recipe.
We visited San Juan, Puerto Rico last year where the Bacardi Rum Factory is. We were just a few miles from the factory and had every intention of visiting and taking the tour, but we had so many things on our t0-do list, that it got pushed aside. Maybe next time! San Juan is a wonderful destination with plenty to do. (Read our post about our trip HERE.)
You’ve got to try this recipe! Delicious!
Chocolate Rum Bundt Cake
Ingredients
Cake Ingredients
- 1 box Chocolate cake mix (I used Betty Crocker Devil's Food)
- 1 2.1 oz box Chocolate pudding (I used Jell-o sugar free, fat free)
- 4 Eggs
- 1/2 cup Vegetable oil
- 1/2 cup Water
- 1/2 cup Dark Rum
- 3/4 cup Dark chocolate chips
- 3/4 cup Walnuts, chopped
Glaze Ingredients
- 1/2 stick Butter
- 1/2 cup Sugar
- 1/3 cup Water
- 2 tbs Dark Cocoa (I used Hershey's Special Dark)
- 1/2 cup Dark Rum
Instructions
Cake Instructions
- Preheat oven to 325 degrees and spray a bundt pan with cooking spray.
- In a bowl of a stand mixer, mix boxed cake, pudding, eggs, oil, water and rum on medium to high speed for 2 minutes.
- Sprinkle chocolate chips and walnuts in bottom of Bundt pan. Then pour cake batter over the top of the chocolate chips and walnuts.
- Bake at 325 degrees for 50 minutes. (Keep a close eye and don't overcook, Everyone's oven cooks differently and you don't want to overcook it and dry the cake out. )
- Remove cake from oven and while it is still in the Bundt pan, poke a few holes (in bottom of cake) with a knife. Pour glaze onto hot cake.
Glaze Instructions
- In a small saucepan, melt butter, sugar, water and cocoa. Bring to a boil and add dark rum. Cook on medium for 2 minutes, stirring.
- Pour 1/2 of hot glaze over hot cake while still in pan (as mentioned above).
- Let cake cool in Bundt pan for about 5-10 minutes. Remove onto cake stand or plate. Carefully prick cake with a toothpick and drizzle/brush remainder of glaze over top and sides of cake.
Dixie
