I love rum cakes! I love chocolates! Combine the two, and you’re bound to have an awesome treat. I love it most especially because it’s spiked, and the richness of chocolate just feels like heaven in my mouth.
Rum Cake per se is a rich and moist cake that ages well. Sometimes, it is called blackcake. You can keep it, freeze it, and even mail it because the rum acts as a preservative. Rum cake has been a source of joy for quite a stretch of time now.
Here’s a recipe that has the scrumptiousness of chocolate along with the flavor and kick of rum.
Rum Chocolate Cake
Preheat oven 350°. Grease and flour two 9-inch layer cake pans. Combine all cake ingredients together in a large bowl. Blend well; beat at medium speed for 2 minutes. Turn into prepared pans. Bake for 30 minutes or until cake tests done. Do not under bake. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks.