Triple Chocolate Rum Cake
Indulge in the decadent layers of flavor with this Triple Chocolate Rum Cake, the ultimate dessert for chocolate lovers with a grown-up twist. Made with a trio of dark, milk, and white chocolate chips, each bite delivers a symphony of smooth, velvety textures and rich chocolatey goodness. Enhanced by a splash of dark rum in both the batter and a luscious buttery glaze, this bundt-style cake strikes the perfect balance between sweet and sophisticated. Its moist, tender crumb is achieved with simple pantry staples like cocoa powder, boiling water, and milk, while the rum glaze infuses every bite with a warm, indulgent finish. Perfect for parties, holidays, or any celebration, this show-stopping dessert will impress guests and satisfy the most intense chocolate cravings.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 0.5 cup dark rum
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup dark chocolate chips
- 0.5 cup milk chocolate chips
- 0.5 cup white chocolate chips
- 0.5 cup powdered sugar
- 4 tablespoons butter (unsalted)
- 2 tablespoons dark rum (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 10-cup bundt pan or standard cake pan.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, dark rum, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Slowly pour in the boiling water, stirring constantly. The batter will be thin—this is normal.
Fold in the dark chocolate chips, milk chocolate chips, and white chocolate chips evenly into the batter.
Pour the batter into the prepared bundt pan or cake pan. Smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
While the cake is baking, prepare the rum glaze. In a small saucepan, melt the butter over medium heat. Stir in the powdered sugar and 2 tablespoons of dark rum until smooth. Remove from heat and set aside.
Once the cake is done, let it cool in the pan for 15 minutes before inverting it onto a wire rack.
Using a skewer, poke small holes all over the surface of the cake. Slowly pour the rum glaze over the cake, letting it absorb.
Allow the cake to cool completely before serving, about 1 hour. Optionally, garnish with additional white chocolate shavings or powdered sugar.
Serve and enjoy this rich, triple-chocolate delight with a hint of rum!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 443 mg | 19% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 52.7 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
