Chocolate Rum Cake

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Ingredients

Adjust Servings:
Dry Ingredients
2.5 cups All-Purpose Flour
1 cup Cocoa Powder
1.5 teaspoons Baking Powder
1.5 teaspoons Baking Soda
1 teaspoon Sea Salt
Wet Ingredients
2 cups Coconut Sugar
0.5 cup Avocado Oil
3 extra large Eggs
2 teaspoons Pure Vanilla Extract
You'll Also Need
1 cup Full Fat Coconut Milk
0.5 cup (hot/warm) Coffee
3 ounces Dark Rum
Chocolate Rum Frosting
1 cup Palm and Coconut Shortening
3 cups Organic Powdered Sugar
0.5 cup Cocoa Powder
3 Tablespoons Full Fat Coconut Milk
2 Tablespoons Dark Rum

Chocolate Rum Cake

  • 2 hours
  • Serves 8
  • Medium

Ingredients

  • Dry Ingredients

  • Wet Ingredients

  • You'll Also Need

  • Chocolate Rum Frosting

Directions

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A boozy chocolate and rum cake for any occasion!

As I am writing this recipe post, it’s January which is my birthday month!

Every year, I like creating a cake recipe and other than berry, chocolate is my favorite.

A classic chocolate cake never goes out of style but how about an adult chocolate cake with rum?

This recipe was inspired by my love for chocolate as well as a giant bottle of rum that was gifted to us over the holidays.

If you don’t like rum or alcohol, you do not have to add it but I highly recommend that you do!

 

 

 

This recipe is not sponsored.

Steps

1
Done

Preheat The Oven

First, preheat your oven to 350°F (or 340°F if you have a hot oven).

Next, get all of your ingredients out.

2
Done

Make The Cake Batter

Get a large bowl and whisk together the dry ingredients. Set aside.

In a second large bowl or your standing mixer with the paddle attachment, add the coconut sugar, avocado oil, eggs, and vanilla extract. Mix well.

Next, add 1 cup of the dry ingredients to the wet along with 1/3 cup of the coconut milk.

Mix then add another cup of the dry ingredients, 1/3 cup of the coconut milk and mix again.

Add the remainder of the dry ingredients and the rest of the coconut milk and give it one quick mix.

Lastly, add the coffee and rum and mix one more time until combined. Do not over mix.

3
Done

Prepare Cake Tins & Bake

Lightly grease two equal size cake pans with some avocado oil and add parchment paper to the bottom of the cake pans.

You can also lightly dust the pans with some cocoa powder to make sure the cakes will come out easily.

Divide the cake batter by two and pour into your prepared cake pans.

Bake the cakes on the middle rack in your preheated oven for 20-25 minutes then allow them cool in the cake pans for 10-15 minutes before turning them out onto a cooling rack to cool completely.

4
Done

Make The Frosting

After your cakes are completely cooled, it's time to make the rum chocolate frosting.

Add the palm and coconut shortening to a large bowl or standing mixer with the paddle attachment and mix on medium speed for about 1 minute.

Next, sift the powdered sugar and cocoa powder into the bowl and also add the coconut milk and rum.

Mix on medium high speed for 3-4 minutes then give the bowl a good scrape on all sides and the bottom of the bowl with a spatula and mix again for a couple of minutes.

If the frosting looks a bit thick, add another 1/2 tablespoon of coconut milk then mix again.

5
Done

Frost The Cake

Add about half of the frosting to one of the cakes then place it on a large plate or your cake stand.

Carefully place the second cake on top of the frosted cake then use the rest of the frosting to decorate however you like!

6
Done

Serve

Serve immediately or lightly cover the cake with plastic wrap to keep it moist and store on your kitchen counter for up to 4 days.

7
Done

Happy Birthday!

This cake makes an excellent adult birthday cake!

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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