Description

This rich and decadent Chocolate Rum Cake combines the deep flavor of cocoa with a hint of dark rum for an elegant, moist dessert. Baked in a classic Bundt pan and finished with a dusting of powdered sugar, it’s perfect for holidays, celebrations, or a sophisticated twist on chocolate cake.

Ingredients

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1/4 cup dark rum
Powdered sugar (for garnish)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and dark rum to the dry ingredients. Mix until smooth and well combined.
Pour the batter evenly into the prepared Bundt pan.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
Once cooled, dust with powdered sugar and serve.

Notes

For an extra rum kick, brush the warm cake with a bit more dark rum before dusting with sugar.
Delicious with whipped cream, berries, or a drizzle of chocolate sauce.