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 Cocoa 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!
CHOCOLATE HOT BUTTERED RUM BUNDT CAKE
Ingredients
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
Directions
Cake
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.
