Prepare to be spellbound by the most decadent and dangerously delicious dessert that's strictly for grown-ups only! This Haunted Souse Cake is not just a recipe, it's an experience that will transport you to a realm of rich, boozy bliss. With a sinfully dark chocolate base and a generous splash of dark rum, this cake is guaranteed to bewitch your senses and leave you craving more. Warning: This dessert is so intoxicatingly good, it might just haunt your culinary dreams!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup dark rum
- 3 eggs
- 1 cup milk
- 1/2 cup butter
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan thoroughly, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, sift together the flour, sugar, and unsweetened cocoa powder. Create a well in the center of the dry ingredients.
- In a separate bowl, whisk together the eggs, milk, and melted butter until well combined and smooth.
- Pour the wet ingredients into the dry ingredients, mixing gently with a wooden spoon or spatula until just combined. Be careful not to overmix the batter.
- Slowly incorporate the dark rum into the batter, stirring continuously to ensure even distribution. The batter will become slightly darker and have a rich, boozy aroma.
- Transfer the batter to the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
- Place the pan in the preheated oven and bake for 45-50 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Optional: While the cake is still warm, you can brush additional rum over the top to intensify the flavor and create a moist, boozy finish.
- Once completely cooled, dust the cake with powdered sugar or serve with a dollop of whipped cream. Best enjoyed by adults due to the high rum content.
Tips
- Rum Selection Matters: Choose a high-quality dark rum to elevate the cake's flavor profile. The better the rum, the more magical the result.
- Room Temperature Ingredients: Ensure eggs, milk, and butter are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Mix the batter gently to keep the cake tender. Overmixing can lead to a tough, dense texture.
- Pan Preparation is Key: Thoroughly grease and flour the bundt pan to ensure a perfect cake release.
- Rum Brushing Technique: For an extra boozy kick, brush warm rum over the cake while it's still hot to maximize flavor absorption.
- Cooling is Crucial: Allow the cake to cool completely before serving to let the flavors meld and the texture set.
- Adult-Only Warning: Always serve with a clear warning about the high alcohol content, especially if children are present.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 8g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 110mg
