Double Chocolate Rum Cake
This is one my go-to cakes. It's filled with chocolate chips and rum and actually gets better with age. Plus it's so easy you can whip it up in no time.
Ingredients
CAKE
- 1 box Devil's food cake mix
- 1 pkg. instant chocolate pudding small size
- 4 eggs
- ¼ cup butter melted
- ¾ cup rum
- 2 tbsp. espresso powder
- 16 oz sour cream
- 2 cups semi-sweet chocolate chips
RUM GANACHE
- 1 cup heavy cream
- 1 cup bittersweet chocolate coarsely chopped
- ¼ tsp. salt
- 2 tbsp. rum
Instructions
- 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.