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Chocolate Rum Cake
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Chocolate Rum Cake
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A chocolate twist on the classic rum cake. This cake is incredibly moist and has just enough kick from dark rum. This cake tastes best when the syrup is left to soak in overnight.
Prep time
Bake/Cook time
0:60 to 0:70
Plan for

Soak overnight

8-10 slices
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Chocolate Rum Cake
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:60 to 0:70
Plan For

Soak overnight

Yield :
8-10 slices



  • 2 1/3 cups all-purpose flour*
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2/3 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup vegetable oil
  • 1/4 cup dark rum
  • 3/4 cup coffee, hot

Chocolate Rum Syrup

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 310°F. Butter and flour a 10-inch Bundt cake pan. Set aside.
  2. In a large bowl whisk flour, sugar, cocoa, baking soda, and salt. Set aside.
  3. In another large bowl, whisk eggs, buttermilk, and vanilla. Add oil and whisk until smooth.
  4. Add dry ingredients to egg mixture. Add rum and hot coffee. Mix until combined. Batter will be thin.
  5. Pour into prepared cake pan. Bake for 60 to 70 minutes, or until a toothpick comes out with a few crumbs. Let cool in pan for 30 minutes, then turn out and cool on a wire rack.
  6. While cake is cooling, begin to make the chocolate rum syrup. Heat butter, water, sugar, salt, and cocoa in a medium saucepan over medium heat. Bring to a boil, then reduce to low. Simmer for 3 minutes. Remove from heat and stir in vanilla and rum.
  7. Wash and dry Bundt pan. Place over cooled cake and invert the cake back into pan. Pour syrup over surface of cake. Let soak for 8 hours, or overnight.
  8. To serve, turn cake out onto a cake plate and dust with confectioners sugar.


Recipe developed for Imperial Sugar by Bree Hester

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