Bacardi Rum Chocolate Cake

Four layers of chocolate. Rum in the batter AND the filling. You’re welcome.

This cake builds on a chocolate mix boosted with instant chocolate pudding and dark rum, baking up dense and fudgy with optional slivered almonds for crunch.

The real star is the filling: cold milk, more dark rum, chocolate pudding mix, and whipped topping beaten until airy and mousse-like, then spread thick between all four split layers and over the top.

It needs to stay chilled, which actually works in your favor. Make it a day ahead and let the flavors meld in the fridge overnight.

Kitchen Tips

• Beat the filling for a full 4 minutes at high speed. Under-whipping leaves it dense and pudding-like instead of light and fluffy.
• Use a sharp serrated knife to split each cake layer horizontally. Chill the layers first for cleaner, more even cuts.
• Spread exactly one cup of filling between each layer and on top. This keeps the proportions balanced and prevents the layers from sliding.
• Keep the finished cake refrigerated until ready to serve. The rum-pudding filling softens quickly at room temperature and the layers will shift.