Recipe For Chocolate Rum Bundt Cake

Craving a rich and indulgent dessert that is perfect for any cozy gathering or celebration? Look no further than our delightful Chocolate Rum Bundt Cake recipe. Decadent and moist, this cake is infused with a hint of rum that elevates the chocolatey goodness to a whole new level. Whether you’re hosting a dinner party or simply want to treat yourself to something special, this recipe is sure to be a crowd-pleaser.

**Chocolate Rum Bundt Cake**

**Ingredients:**
– 2 cups all-purpose flour
– 1 cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 4 large eggs
– 1 cup sour cream
– ½ cup dark rum
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips

**Instructions:**

1. Preheat your oven to 350°F (175°C) and generously grease a 10-inch bundt pan with butter or non-stick cooking spray. Make sure to coat the pan thoroughly to prevent the cake from sticking.

2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 3-4 minutes using a hand mixer or stand mixer on medium speed.

4. Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is fully incorporated.

5. Mix in the sour cream, dark rum, and vanilla extract until smooth and well combined. The batter may look slightly curdled at this stage due to the addition of the acidic sour cream – don’t worry, this is normal.

6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense cake.

7. Gently fold in the chocolate chips until evenly distributed throughout the batter.

8. Pour the batter into the prepared bundt pan and smooth the top with a spatula to create an even surface.

9. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cooking time may vary slightly, so keep an eye on the oven starting at the 50-minute mark.

10. Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

11. For an extra touch of elegance, you can dust the cooled cake with powdered sugar or drizzle with a simple rum glaze made with confectioners’ sugar and rum.

Enjoy a slice of this luscious Chocolate Rum Bundt Cake with a cup of coffee or a dollop of whipped cream for a truly indulgent treat. Whether you’re serving it at a special occasion or just to brighten up a regular day, this cake is sure to delight your taste buds and impress your guests. Happy baking!