Moist Chocolate Rum Cake

Makes 12 (10 x 13-inch pan)



2 cups all-purpose flour

½ cup unsweetened cocoa powder

2 cups granulated sugar

1 tsp baking powder

2 tsp baking soda

2 eggs

1 cup buttermilk

1 cup hot black coffee

1 cup vegetable oil

1 tsp rum


Rum Chocolate Ganache

9 oz semi sweet milk chocolate chips

1 cup heavy cream

1 tbsp rum



For Cake

  1. Preheat oven to 325 F.
  2. Mix flour, cocoa powder, sugar, baking powder, and baking soda in a medium size bowl. Mix until incorporated.
  3. Add coffee, oil, buttermilk, eggs and rum, mix with hand mixer for 2 minute or until just combined. Do not overmix.
  4. Pour batter to the greased aluminum foil pan or cake pan. Bake for 15-25 minutes or until toothpick comes out clean. Remove from oven.
  5. Let cool in pans before removing. Sliced to 12 pieces.


For Ganache

  1. Heat heavy cream in microwave for 1 ½ minutes. Take out from microwave, add in chocolate chip and rum. Stir consistently until chocolate is completely dissolved. Let it cool for 30-40 minutes or until thick, whip it with hand mixer until fluffy and light. Spread Ganache on top of chocolate cake.

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