Double Chocolate Rum Cake
December 29: National Chocolate Day
Two consecutive days in December are dedicated to chocolate! So baking a double chocolate rum cake to celebrate National Chocolate Day is twice as nice. The cake contains chocolate powder and chocolate chips; its sweetness is balanced by the booze (rum). It is frosted with a basic chocolate buttercream and decorated with drizzles. There is both chocolate in the batter itself and, with the use of chocolate buttercream and chocolate ganache, the ingredients make for a doubly delightful rum cake! We added chocolate dipped strawberries with a white chocolate decoration as well for more more more chocolate! Chocoholics like us like our chocolate cakes this way to celebrate National Chocolate Day!
(Adapted from The Cake Mix Doctor by Anne Byrn)
For the double chocolate rum cake
- 1 package (18.25 ounces) devil’s food or chocolate cake mix (we used Duncan Hines brand)
- 1 package (3.9 ounces) chocolate instant pudding mix
- ½ cup rum (we used Bacardi brand gold rum)
- ¾ cup water
- ½ cup vegetable oil
- 4 eggs
- 1 cup semi-sweet chocolate chips
Line two 8-inch round pans with wax paper and mist the bottom and sides with cooking spray. Set aside. In a large mixing bowl, combine the cake and pudding mixes. Pour in the rum, water and oil.
Add the eggs. Mix well until the batter is smooth. Fold in the chocolate chips. Divide the batter between the two prepared pans. Bake in a preheated oven at 350 degrees F for 50-55 minutes, testing for doneness with a toothpick. Remove from the oven and cool the cakes in the pan over a wire rack for about half an hour. Transfer one layer to a cake board or platter. Set aside the other cake layer.
For the chocolate buttercream frosting
- 1 stick (½ cup/8 tablespoons) unsalted butter, softened
- 2/3 cup unsweetened cocoa ppowder
- 3+ cups powdered sugar
- 1/3 cup whole milk
- 2 teaspoons vanilla
- ¼ teaspoon salt
In a large mixing bowl, cream the butter with the cocoa powder. Gradually add the powdered sugar with the milk, vanilla and salt. Beat until fluffy, thinning with a little milk as necessary until the frosting is of spreadable consistency.
Spread the frosting on top of the first layer of the cake. Place the second layer of the cake on top. Add more frosting and smooth it out on the top and sides until covered.
For the chocolate ganache drizzle
- 4 ounces/squares semi-sweet chocolate (we used Baker’s brand)
- ½ cup heavy whipping cream
In a microwave-safe bowl, place the chocolate with the whipping cream. Heat on high for about a minute. Remove from the microwave and stir. Heat again in 15-30 second intervals until the chocolate is melted. Mix well. Cool for five minutes.
Fill a pastry/plastic bag with the ganache. Use a small round tip (tip 4 or 5) or cut a small hole in the plastic bag and squeeze the ganache from the edge of the cake. Allow the ganache to drizzle down on the sides. Let cool completely.
For the chocolate-covered strawberries
- 3-4 whole strawberries, washed and dried, room temperature
- leftover chocolate ganache or melted semi-sweet chocolate
- ¼ cup white candy melts/wafer or melted white chocolate
Dip the bottom and side of a strawberry in semi-sweet chocolate. Place on wax paper to set. Continue dipping other strawberries. When set, fill a pastry/plastic bag with melted white chocolate. Use a small round tip (tip 2 or 3) or cut a small hole in the plastic bag and drizzle the white chocolate back and forth over the chocolate-covered strawberries. Let cool to set. Garnish the top of the cake. Chill until ready to serve. Slice into wedges and indulge.
- Search our blog for more chocolate recipes.