Name: Chocolate Rum Cake
Total time: 2 h
Yield: 8 Servings
Ingredients: All-Purpose Flour: 2.5 cups; Cocoa Powder: 1 cup; Baking Powder: 1.5 teaspoons; Baking Soda: 1.5 teaspoons; Sea Salt: 1 teaspoon; Coconut Sugar: 2 cups; Avocado Oil: 0.5 cup; Eggs: 3 extra large; Pure Vanilla Extract: 2 teaspoons; Full Fat Coconut Milk: 1 cup; Coffee: 0.5 cup (hot/warm); Dark Rum: 3 ounces; Palm and Coconut Shortening: 1 cup; Organic Powdered Sugar: 3 cups; Cocoa Powder: 0.5 cup; Full Fat Coconut Milk: 3 Tablespoons; Dark Rum: 2 Tablespoons

Ingredients

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

Directions

A boozy chocolate 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!

Adding alcohol can give flavor and moisture to your cake. It also adds a tender crumb to your baked goods.

Culinary historians believe that what is today known as “Caribbean rum cake” originated as a steamed pudding, brought to the Islands by English settlers in the mid-seventeenth century and modified by the African slave cooks.

As with more cake recipes, decorating it with a luscious frosting is so fun.

To amp up the chocolate flavor, this recipe calls for a homemade chocolate rum frosting which is very easy to make.

You can pipe on the frosting or keep it rustic like I am with an off-set spatula.

I am keeping this cake naked but feel free to add more edible decorations in form of fruit, chocolate shavings or nuts.

I would love to see your chocolate rum cake recreations!

Send me an image via social media.

Leave your review below in the comment section and pin this recipe!

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!