Schokoladen Rum Kuchen

Ich liebe shokoladen rum kuchen. Es ist rum, schokolade und kuchen, was gibt es nicht zu lieben.

For those who’s command on the German language is as poor as mine or worse, don’t worry about it – chocolate rum cake is life, and that’s all that matters. If you’ve never had a rum cake before, this schokoladen rum kuchen will give you a new lease on life.

One of my favorite and it seems a bit obscure desserts, is rum cake. They’re really hard to find (good ones I should say), and even the recipes online are hit or miss. Then you add in chocolate to a rum cake search, and you’re s.o.l. This recipe is fast, easy, and will keep you coming back for more. I can’t help but think of the cliche, “Easy and coming back for more, but fast, I ain’t”…or is it easy? These are the questions I don’t want answers to. Instead I say, “Give me cake”.

There’s many things I love about this chocolate rum cake, but my two favorites are: 1. It’s perfect to make for the holidays. 2. The mais mehl, or cornmeal. It helps to soak up the rum syrup while stopping the cake from turning into a mushy dense mess. I’m not one for terribly sweet desserts. So, this one is perfect with a cup of ginger tea, coffee, or even an espresso.

I normally end up sprinkling a bit of sugar over the top of the cake to make the cut slices better looking. If for some reason schokoladen rum kuchen isn’t your thing, or you’re on a bundt rampage, check out our coffee cake.

Love bhindi as much as we do? Try these:

Schokoladen Rum Kuchen

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Course: DessertCuisine: GermanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Ingredients

• Cake:

• 12.5 tbsp 12.5 unsalted butter, softened

• 1 cup 1 sugar

• 5 eggs

• 5 tbsp 5 spiced rum

• 2 tsp 2 tangerine zest

• 2 tbsp 2 fresh tangerine juice

• 1 3/4 cup 1 3/4 all purpose flour

• 1/2 cup 1/2 cornmeal

• 2 tsp 2 baking powder

• 1 cup 1 unsweetened cocoa powder

• Glaze:

• 1 cup 1 sugar

• 1/2 cup 1/2 water

• 1/4 tsp 1/4 salt

• 1/2 cup 1/2 spiced rum

• 1 tbsp 1 fresh tangerine juice

• 1/2 tsp 1/2 vanilla

Directions

• Cake:
• Preheat oven to 350 degrees
• Grease bundt pan and set aside.
• In your stand mixer bowl, combine eggs and butter till the mix is smooth and creamy.
• Add in the eggs one at a time blending for one minute in between each egg.
• Mix in rum, tangerine zest, and tangerine juice.
• In a small bowl combine the flour, cornmeal, cocoa powder, and baking powder.
• Slowly add the flour mix to the stand mixer bowl. Continue mixing till you have a smooth batter.
• Pour batter into greased pan and spread it out to make sure it’s even.
• Bake for 40 minutes or until cooked through. The easiest way to tell if it’s cooked through is to insert a knife into the center and if it pulls out clean, your cake is done.
• Remove the cake from the oven and leave it to cool in the bundt pan for 10 minutes.
• Glaze:
• In small sauce pan, add the sugar, water, salt, rum, and tangerine juice. bring to a boil while stirring occasionally.
• Lower the temperature to bring the mixture back to a simmer. Add in vanilla and cook for 5 more minutes.
• Assembly:
• With a skewer or knife poke holes in the cake.
• Pour the rum sauce over the cake. Cover and let soak for a minimum of 6 hours, preferably overnight.
• Serving:
• Remove cake from bundt pan and serve. I like to sprinkle a bit of powdered sugar on top for aesthetics usually.

Notes

• If the bundt doesn’t want to release because of the syrup, it’s easier to pop it back in the oven for 10 minutes to heat up the syrup and loosen the cake.

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