Bacardi Double-Chocolate Rum Cake
Submitted by pegway91249
This Bacardi Double-Chocolate Rum Cake is a loaded Bundt with chocolate chips baked in, a rum-raspberry glaze soaked through, semi-sweet chocolate icing, and white chocolate drizzle on top. Triple-threat decadence.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
2 hrsOne layer of chocolate wasn’t enough. Neither was two.
This Bundt cake starts with chocolate cake mix and chocolate pudding mix in the batter, plus a full cup of semi-sweet chocolate pieces stirred in for melty pockets throughout.
After baking, the cake gets pricked all over and brushed with a warm raspberry-rum glaze that soaks deep into every crumb, adding boozy fruit flavor to the chocolate base.
Then comes the semi-sweet chocolate icing poured over the top, followed by a final drizzle of melted white vanilla baking bar for that bakery-window finish.
Pro Tips
- Use a full cup of rum split between the batter and the glaze. Don’t reduce it unless you genuinely want a milder cake.
- Prick the cooled cake generously with a fork before brushing on the raspberry glaze. More holes mean more absorption and a moister cake.
- Strain the raspberry preserves through a sieve after heating. The seeds look messy and get stuck in the fork holes.
- Let the chocolate icing set for 10 full minutes before adding the white chocolate drizzle. Rushing creates muddy streaks instead of clean contrast.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Combine cake mix, pudding, eggs, ½ 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 until cake tests done.
Cool in pan for 15 minutes.
Remove from pan and cool on a wire rack.
Heat raspberry preserves and remaining ½ 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 ts. water.
Microwave on high for 30 seconds or until melted.
Drizzle on top of icing.
Comments
