Sometimes, I just feel like baking a cake. Luckily I keep a pretty stocked pantry so whenever this happens… Voilà! Cake! And that’s exactly how I stumbled upon making this deliciously moist chocolate cake last night. With an added touch of rum, it was the perfect dessert and night cap combo.
I was actually craving to bake cupcakes but when I went to get the trays I remembered that I just bought a new bundt cake tray that I haven’t even used yet. I used to make a variety of bundt cakes every week in college when I hosted Tuesday Night Dinners at my apartment. Back then I would have just used a cake mix from a box. I’ve thankfully evolved and honed my baking skills since then. This chocolate cake recipe is super easy. No more box mixes!
If you’d prefer a non-alcoholic version of the glaze, just eliminate that ingredient. The glaze will come out just fine without it. Although, the hint of rum does add something special to the flavor… and it’s the perfect night cap at 2 AM.
2 cups of cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 3/4 cup granulated sugar
1 stick of butter, room temp
1/3 cup of vegetable oil
1 1/2 teaspoon of vanilla extract
1 cup of milk
1/2 cup of coffee, cooled to room temp
2/3 cup of semi-sweet chocolate chunks (about 4 oz.)
2 tablespoons of milk
2 tablespoons of rum or bourbon
2 tablespoons fo butter
1 tablespoon of fresh squeezed orange juice
Preheat oven to 350°F or 180°C
Step 1: The Dry Stuff!
In a large bowl, sift in the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Step 2: Mix it!
Using the paddle attachment on low speed, beat the soft butter until light and fluffy. Scoop in the dry mixture one ladle at a time until it turns into a coarse meal. It’s going to look like sand but smells yummy. Add in the vanilla extract, vegetable oil, milk and coffee until well combined…. about 3 minutes on medium speed. Make sure to stop and scrape down the sides halfway.
Step 3: Eggs!
Now add in the eggs one at a time. Mix after adding each one until well combined. The batter should be very watery at this point. Make sure you scrape and mix! Beat until well combined and we’re ready to bake.
Step 4: Bake!
Butter your bundt cake baking tray and pour in the batter. Place it in the center of your oven and bake for 45 minutes. Use a toothpick or wooden skewer to test the cake. If it comes out clean, it’s ready! Flip the cake out of the tray onto a cooling rack and let it cool for about 20-30 minutes.
Step 5: Glaze!
Once your cake has cooled, it’s time to glaze. In a small saucepan over low heat, combine chocolate chunks, milk, rum or bourbon, butter and orange juice. Once everything has melted, let that simmer on very low heat for about 5 minutes. Set aside and let that cool for about 20 minutes, stirring occasionally. You should be able to stick your finger in there for a taste test without burning yourself! Once cooled, pour over your cake on the rack and let it set for another 15 minutes before serving.
I served mine with some fresh blueberries and vanilla ice cream. A big dollop of whipped cream would be nice too. Or add M&Ms and sprinkles. This cake is so perfect for any occasion, you could really dress it up with whatever you have laying around. My all time favorite is ice cream. Any time, any day.