1 cup unsweetened cocoa powder, plus more for dusting
1 cup freshly brewed coffee
½ cup dark rum
1 cup unsalted butter, cut into small pieces
2 cups sugar
2 cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
2 large eggs
½ cup buttermilk
1 teaspoon vanilla
Chocolate Rum Icing
2/3 cup semisweet chocolate chips
2 tablespoons butter
2 tablespoons half and half
2 tablespoons dark rum
Preheat the oven to 325 degrees.
Grease a large Bundt pan; dust with cocoa powder.
Warm coffee, dark rum, butter, and cocoa powder over medium heat and stir gently until the butter is melted.
Remove from heat and add sugar, stirring until dissolved.
Set aside to cool.
Combine dry ingredients.
In another bowl combine eggs, buttermilk and vanilla.
When the chocolate mixture is cool, stir in egg mixture.
Add flour mixture a little at a time until well combined.
Pour batter into the prepared pan and bake 40 minutes or until a toothpick comes out clean.
Cool on wire rack.
Prepare the chocolate rum icing by melting chocolate, then adding butter and rum; simmer 5 minutes.
Add milk or rum to thin the sauce.
Remove the sauce from the heat and cool slightly.
When cake has cooled, invert it onto a wire rack placed over parchment or wax paper.
Drizzle with chocolate rum icing.
Dust with confectioner’s sugar, if desired.
Recipe adapted from bookclubcookbook.com
Makes 12 to 14 servings.
© Souders Studios 2024