In every airport and hotel gift shop in the Caribbean, you are bound to find a display of bright yellow Tortuga Rum Cake boxes. These moist little cakes come in a variety of flavors. The Chocolate Rum Cake is my favorite. Every once in awhile I get a craving for these devilish little cakes. So, I was quite happy when I found a copy cat recipe online. I don’t think you can get any closer to the real thing than this recipe. And, its just in time for Christmas. I think this Chocolate Rum Cake would be a heavenly addition to any holiday sweet table.
Chocolate Rum Cake Recipe
For the Cake
½ to 1 cup* Walnuts, chopped
1 ¾ cups Granulated Sugar
½ cup (1 stick) Butter, softened
3 tablespoons + 1/2 cup Vegetable Oil, divided
1 ¾ cups Cake Flour
1/3 cup Dry Milk Powder
1/3 cup Corn Flour (Corn Starch)
¼ cup Unsweetened Cocoa Powder (not Dutch Process)
1 tablespoon Baking Powder
1 ½ teaspoon Salt
¾ cup Whole Milk
¼ cup Bittersweet Chocolate Chips
¾ cup Dark Rum
1 tablespoon Pure Vanilla Extract
3 extra large eggs
For the Rum Glaze
½ cup (1 stick) Butter
½ cup Water
¾ cup Granulated Sugar
½ teaspoon Kosher Salt
¼ cup Cocoa Powder
½ cup Dark Rum
A few tablespoons Icing Snow (Powdered Sugar) for garnish
10 – Cup Bundt Pan – This recipes works perfectly in a 10 cup Bundt pan. If you have a smaller Bundt pan, you will probably need to make two cakes in two different pans. I am not sure the baking soda will last if you attempt to make two back to back cakes in the same pan. Also, if you use a smaller cake pan, you will need to reduce your cooking time.
Preheat oven to 162 °C (325 °F) degrees. Butter your Bundt pan. Then lightly dust with flour and tap out the excess. Then drop the chopped walnuts evenly around the bottom of the pan. Set aside.
Sift the flour, dry milk powder, corn flour (corn starch), cocoa powder, baking powder, and salt. Mix well. Set aside.
In a small saucepan, combine the whole (liquid) milk and chocolate chips and stir over low heat until the chocolate is melted. Set aside to cool slightly.
Add butter and sugar to the bowl of a stand mixer. Mix light and creamy. Add 3 tablespoons vegetable oil. Mix until well blended.
In a separate bowl, whisk the remaining 1/2 cup oil, rum, eggs and vanilla. Then add the cooled chocolate mixture and whisk all together.
Pour liquid ingredients into the dry ingredients and mix well. Be sure to scrape the sides and the bottom, then mix again. Flour cakes on the bottom of the Kitchen Aid so you need to make sure you scrape all that up and mix it in. The batter will be fairly thin.
Pour batter into the prepared bundt pan and bake 50 to 60 minutes, or until a tester inserted in the cake comes out clean.
While the cake is baking, prepare the rum sauce. In a tall saucepan, combine the butter, water, granulated sugar, salt, and cocoa powder. Cook over medium heat until the butter is completely melted and the sugar is dissolved. Let reduce slightly, keeping an eye on it so it doesn’t boil over. Remove from the heat and stir in the rum. Be careful when adding the rum as it may bubble and splatter.
Take the cake out of the oven. Let cool in pan for 10 minutes, then invert onto a rack. Let cool for 20-30 minutes.
Wash and dry the bundt pan. You will want to put the cake back into the bundt pan by lowering the pan over the cake and flipping it over. Pour the hot rum syrup over the cake and let soak overnight. Before serving, invert the cake onto a serving platter. Keeps covered for 1 week at room temperature.
Variation: This can also be made in mini bundt pans; bake at the same temp about 17-20 minutes, depending on how mini your pans are.
Recipe Adapted from Always Order Dessert Chocolate Rum Cake.