Friday, January 17, 2020


I love a mug of Hot Chocolate Buttered Rum on a cold rainy day. For the past few years I've posted a recipe  for Hot Chocolate Buttered Rum on January 17 for National Hot Buttered Rum Day. This year I thought I'd post a great recipe I found a few years ago at the CrumbyKitchen for Hot Chocolate Buttered Rum Bundt Cake! It's a very dense spiced chocolate bundt cake and amazingly boozy!You're going to love it. And, you can always have a Chocolate Hot Buttered rum with it!

Hot Chocolate Buttered Rum Bundt Cake


3 cups all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 sticks unsalted butter
1 1/2 cups buttermilk
1 cup strong coffee
1/2 cup rum
1 1/2 cups plus
3 Tablespoons cocoa powder, divided
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 3/4 cups brown sugar
1/2 cup granulated sugar
3 eggs, room temperature
2 teaspoons pure vanilla extract

Buttered Rum Glaze 
1/2 cup brown sugar
1/2 cup heavy cream
1/2 cup rum
2 Tablespoons unsalted butter


Preheat oven to 326 degrees F. Spray a 15-cup bundt pan with baking spray, then dust with 3 Tablespoons cocoa powder; set aside

Whisk flour, baking soda and powder, and salt together in medium bowl; set aside.

In large saucepan set over medium heat, combine butter, buttermilk, coffee, rum, cocoa powder, and spices and stir. Heat until butter melts and all ingredients come together, then whisk in sugars, stirring until dissolved. Cool mixture for 5 minutes, then transfer to large mixing bowl.

In small bowl, whisk together eggs and vanilla extract, and add to cooled chocolate rum mixture, stirring until combined.

Add flour mixture and stir until just combined – batter will be rather thin but slightly lumpy/bubbly.

Pour batter into prepared bundt pan. Bake for 50-60 minutes, or until a skewer inserted to the bottom comes out clean. Remove from oven and cool for 20-30 minutes while you make glaze.

Buttered Rum Glaze

In small saucepan, dissolve brown sugar into cream over medium-low heat. When combined, add rum and set heat to low. Allow to simmer until liquid is reduced and thickens. Add butter and stir to melt, then remove from heat.

Using skewer, poke multiple holes across bottom of cake. Spoon or brush buttered rum glaze on  cake, and allow to soak 5-10 minutes, then repeat with more glaze two more times. Let cake soak & cool 20-30 minutes.

When cake cools, turnonto cake plate. Brush top and sides of cake with remaining glaze until all used up.

Top with whipped cream or ice cream.

No comments: