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How To make Double Chocolate Rum Cake
1 pk Chocolate cakemix (18 1/2oz)
1 pk Instant chocolate pudding
4 Eggs
1 c Dark rum
3/4 c Water plus 1 teaspoon
1/2 c Vegetable oil
1 pk Chocolate chips
1 Jar Raspberry prserves 10 o
2 tb Shortening
1 oz Vanilla baking bar
My Grandmother's recipe calls for greasing a 10 in tube pan. I use a 12-cup bundt pan with excellent results. 1.Combine cake mix, pudding mix,
eggs, 1/2 c of the rum, 3/4 c of the water and the oil in a large mixing bowl. Beat at low speed until ingrediants are moistened. Then two minutes at medium speed. Stir in 1 cup of the chocolate chips. Pout batter into prepared pan. Bake 50 to 60 minutes. Cool in pan 15 minutes. Remove from pan, finish cooling on a wire rack. 2.In a small saucepan, heat preserves and remaining 1/2 c rum to make glaze. Strain through sieve to remove seeds. Place cake on serving plate. Prick the surface of the cake with a fork, or a tooth pick. (I use this time to vent frustations) Brush the raspberry glaze evenly over the cake. Use all the glaze. It does take a few minutes to do this. Just make sure its evenly applied. 3.In a bowl, combine remaining 1 c of chocolate chips and shortening. Microwave on high 1 minute. (I know, my Grandma never had a Microwave, I just updated the recipe, because in this case the technology makes this process painless and quick, and I'm less likely to burn the chocolate.) Stir to make a smooth icing. Drizzle chocolate icing over the cake. Let stand about 15 minutes. 4.In a small bowl, combine vanilla baking bar and remaining 1 teaspoon of
water. Microwave on high 30 seconds (or until melted). Drizzle vanilla icing over the chocolate icing. Grandma always served this tasty morsel with very strong coffee.
How To make Double Chocolate Rum Cake's Videos
Christmas Chocolate Cookies - Double Chocolate Rum Cookies
These Double Chocolate Rum Cookies are one of the best chocolate cookies you can prepare for Christmas and New Years Eve. With their soft and chewy texture, with bits of chocolate, rum flavored and sprinkled with flaky sea salt, it's hard not to fall in love with them. The recipe for these Christmas chocolate cookies is really easy and quick to prepare. You can consider making them in advance as the cookies can freeze really well.
To print the recipe check the full recipe on my blog:
#christmacookies #chocolatecookies #doublechocolaterumcookies
0:00 - Intro
0:20 - Melting chocolate with butter
0:40 - Whisking dry ingredients
0:55 - Mixing eggs with sugars
1:49 - Folding dry ingredients
2:05 - Adding chocolate chips
2:27 - Scoop the cookies
2:53 - Baking time
3:22 - Enjoying the cookies
Ingredients
Makes about 25 cookies
3.5 oz (100g) semisweet chocolate (55-70% cocoa), for melting
1/2 cup (113g) unsalted butter
1/4 cup (50g) sugar
3/4 cup (150g) light brown sugar
2 2 large eggs
1 tbsp (15ml) rum
1 tsp (5ml) rum essence
1/2 tsp (3g) salt
1 cup (125g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1 tsp (4g) baking powder
3.5 oz (100g) semisweet chocolate chips or chunks (55-70% cocoa)
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My husband hates CHOCOLATE CAKE but LOVED this one!
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If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
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Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Thanks for watching!
Kek Marble Red Velvet Double Coklat Yang Moist | Red Velvet Cake | MyDapur Panas
Bahan bahan
250gm mentega / marjerin
150gm gula halus
5 biji kuning telur gred A
1 sudu kecil esen vanila
3 sudu besar susu pekat
2 sudu besar susu tepung -pilihan
250gm tepung naik sendiri (self raising) -Boleh guna tepung gandum tambah 1 sudu kecil baking powder
5 biji putih telur gred A
50gm gula halus
2 sudu besar yogurt biasa
1 sudu kecil serbuk koko
1 sudu kecil pewarna merah
2 sudu besar serbuk koko
1 sudu kecil coklat emulco
Loyang 8 inci
Panaskan oven 160°C dan bakar selama 70 minint (1jam 10minit) Ikut pada kesesuaian oven masing2
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Ingredients
250gm butter / margarine
150gm of refined sugar
5 grade A egg yolks
1 teaspoon vanilla essence
3 tablespoons condensed milk
2 tablespoons powdered milk -optional
250gm self-raising flour (Self raising) -Can use wheat flour add 1 teaspoon baking powder
5 grade A egg whites
50gm of refined sugar
2 tablespoons plain yogurt
1 teaspoon cocoa powder
1 teaspoon red colour
2 tablespoons cocoa powder
1 teaspoon chocolate emulco
8-inch pan
Preheat the oven to 160 ° C and bake for 70 minutes (1 hour 10 minutes).
Chocolate Ganache Recipe | All My Tips and Tricks!
This rich, silky Chocolate Ganache is beyond easy to make and perfect for chocolate glazes, filling cakes, and even making truffles! You don't have to just use cream either, in this post, we go over some of the many delicious flavors you can add to make a ganache to suit almost any dessert! This video shows you how to make everything from a thin ganache perfect for pouring to a thick ganache great for drip cakes and truffles.
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Chocolate Rum Cake
Chocolate + Rum = A Freakin Good Time!
Mini Chocolate Rum Cake Recipe | How to Make Black Russian Cake ? | Elevated Comfort Ep. 2
In this video, you'll learn How to make Mini Chocolate Rum cakes? These chocolate rum cakes are so delicious and irresistible, they will satisfy any crowd or picky eater. Traditionally referred to as Black Russian Cake, you will be addicted after your first bite!
If you try the recipe post it with the hashtag #ElevatedComfort so I can see all of your recreations!
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#RumCakeRecipe #RumCake #RussianBlackCake