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Chocolate Swirl Rum Cake recipe

A decadent, butter rum syrup-soaked marbledyellow cake with swirls of chocolate cake, chocolate chips andnuts, topped with a drizzle of a chocolate glaze.

Recipe: Chocolate Swirl RumCake

Cake:1 cup butter, softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3/4 cup miniature semisweet chocolate chips
1/2 cup finely chopped nuts
Butter Rum Syrup:1/2 cup granulated sugar2 tablespoons butter2 tablespoons water1/4 cup rum or 1 teaspoon rum extractplus water to equal 1/4 cup
Chocolate Glaze:1/4 cup water3 tablespoons granulated sugar1 cup miniature semisweet chocolate chips1/2 teaspoon vanilla extract

  • Heat oven to 350°F (175°C). Greaseand flour 10-inch tube pan or 12-cup Bundt pan.
  • For Cake: In a medium bowl, combine flour,baking powder and salt; set aside.
  • In a large bowl, beat butter, sugar andvanilla until light and fluffy. Add eggs, one at a time, beatingwell after each addition.
  • Add flour mixture alternately with milkto butter mixture, beating until smooth.
  • Remove 2 cups batter; set aside. Pourremaining batter into prepared pan.
  • Combine mini chocolate chips and nutsand sprinkle evenly over batter in pan.
  • Spoon reserved batter over chip-nut mixture;carefully spread with spatula to cover.
  • Bake 65 to 75 minutes or until woodenpick inserted in center of cake comes out clean. Cool 10 minutes;remove cake from pan to wire rack.
  • For Butter Rum Syrup: In small saucepan,stir together sugar, butter and water. Cook over medium heat,stirring occasionally, until mixture comes to full rolling boil;boil 2 minutes. Remove from heat; stir in rum or rum extractplus water.
  • With fork, carefully pierce top and sidesof warm cake. Gradually spoon or brush syrup onto cake. Allowsyrup to dry and cake to cool completely.
  • For Chocolate Glaze: In small saucepan,combine water and sugar. Cook over low heat, stirring constantly,until mixture boils and sugar is dissolved. Remove from heat;stir in chocolate chips and vanilla. Beat with wooden spoon orwhisk until well blended. Cool 5 minutes or to spreading consistencyand spoon glaze onto cake.

    Makes 12 servings.

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