Prepare to embark on a culinary journey that will transport your taste buds to a world of pure indulgence! This Chocolate Chunk Rum Cake isn't just another dessert—it's a show-stopping, jaw-dropping masterpiece that combines the rich warmth of dark rum with luxurious chocolate chunks in a moist, irresistible bundt cake. Whether you're hosting a dinner party or craving a sophisticated treat, this recipe promises to elevate your baking game and leave your guests begging for more.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup milk
- 1 cup dark rum
- 1 cup chocolate chunks
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next, which helps create a smooth, uniform batter.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This helps remove any lumps and ensures even distribution of leavening agents.
- Gradually alternate adding the dry ingredients and milk to the butter mixture, mixing on low speed. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
- Fold in the vanilla extract and dark rum, stirring gently to distribute evenly throughout the batter.
- Carefully fold in the chocolate chunks, ensuring they are evenly distributed throughout the batter without sinking to the bottom.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 55-60 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then, carefully invert onto a wire rack to cool completely.
- Optional: While cooling, you can brush additional rum over the cake's surface for extra moisture and flavor intensity.
- Once completely cooled, dust with powdered sugar or drizzle with a rum glaze before serving. Slice and serve at room temperature.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough, dense result.
- Chocolate Chunk Distribution: Toss chocolate chunks in a little flour before adding to the batter to prevent them from sinking during baking.
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan to ensure easy cake release and a beautiful presentation.
- Rum Intensity: Adjust rum quantity to taste. For a more pronounced rum flavor, brush extra rum on the warm cake after baking.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent experience.
Nutrition Facts
Calories: 370kcal
Carbohydrates: 65g
Protein: g
Fat: g
Saturated Fat: 13g
Cholesterol: mg
