I had such an urge to bake a chocolate bundt cake this morning. I was planning to bake shortbread but some invisible force was telling me to create a cake with chocolate and rum that I thought – who am I to argue with the Jedi-minefield that is permeating my kitchen?
I have written previously of my love for a bundt cake. A bundt tin is a decorative pan that may include swirls, whorls, zig zags or other shapes to give the cake a pretty finish.
Their elegant shape means icing or frosting is often not necessary – a dusting of icing sugar (confectioner’s sugar) is all these cakes need.
Having said that, I did top this cake with a tiara of dark chocolate ganache because too much is never enough.
I was completely happy with how this cake turned out – it was so moist and rich, but not overly heavy. The rum isn’t too strong but adds certain notes that make the cake so delectable.
GATHER:
225 grams unsalted butter, diced
1/3 cup cocoa powder
5 tablespoons rum
1 cup water
2 cups self-raising flour
3/4 cups granulated sugar
2 eggs
1/2 cup plain Greek yogurt – please don’t use the low fat version.
LET’S GET TO IT:
In a medium saucepan combine the butter, rum, water and cocoa. Place on a low heat and stir frequently, ensuring everything is melted and mixed together. Remove from heat and set aside for 10 minutes.
Preheat oven to 180C and thoroughly grease a bundt pan with non-stick cooking spray, ensuring you get into all the crevices.
In bowl of electric mixer on low speed mix sugar and flour until combined. Pour in the liquid chocolate/butter mix and beat until combined.
Add eggs, one at a time, then the yogurt.
Beat until combined – it is a very liquid, runny batter.
Pour into prepared bundt tin and bake for 40-ish minutes.
Sit in pan for 15 minutes before removing to a wire rack to cool completely.
the hungry mum 
I really need to get a bundt tin!
Yes! Please do – you won’t regret it – plus I have a heap of bundt recipes on my blog 🙂
The perfect excuse! 🙂
Yup, I too need to acquire a bundt tin. Had one a while ago and it carked it. Like the idea of a dash of rum. Tops.
It died?! Oooh no! I would have a little ceremony of my fav bundt pan died x
This cake looks lovely! I’ve been looking for a good choco bundt recipe. Thanks for sharing 🙂
Cheers Anita, I will be making this very often #Winner
Very sweet of you! 🙂
Mmm chocolate rum cake. It’s so gorgeous!!
Thanks Beth 🙂 It was super delicious.
Looks delicious and you make pulling it off sound so easy!
Ta! Trust me, it is so easy! If in doubt, add more rum 🙂
Im with A Cookbook Collection, I really need to get me a bundt tin.
You SO do – I love my tins and want to get more! I use my bundt tins all the time #worthwhileInvestment
This cake sounds like it has a really balanced texture to it! 😀 Mmm chocolate and rum!!
Chocolate and rum should get married and have lush, rich, delicious little babies 🙂
These cakes always remind me of ‘My Big Fat Greek Wedding’ and how it was presented with flowers to fill the hole! I don’t own a bundt tin – must fix that. What a beautiful cake and I do like the combination of chocolate with rum – much better than shortbread! xx
I know – I love that scene! And that movie! Please buy a bundt tin so you can play along at home!
Chocolate! Rum! That mould! You did good, kid 😉
Aww, I aim to please x
Fortyish minutes! Made me laugh, almost as much as the thought of keeping a bottle of rum intact till I get a chance (har, har) to ladle some into the batter. Now, if you’d have said Gin…
I have a bund tin, but till now I’ve only made a marble cake with it in the past. If I can get someone else to mind the rum for me till the time comes, I might have a go at that chocolate rum cake. Sounds yummy.
PS. Joking aside, I think cooks should adopt the ‘ish’ method. I mean you may say 40 minutes but if your stove is hotter/cooler than someone else’s, or your batter hasn’t quite come out as you’d wanted it, ish gives the reader permission to experiment. So, well done, Hungry Mum.
Your comment made me laugh! I am all about the -ish! A spoon-ish of sugar in my coffee, 30ish minutes to bake a cake 🙂 I’m a writer, not a numbers gals! You need to make this cake! I haven’t tried baking with gin, maybe I should give it a go. Rum is my drug of baking choice – and tequila. Mmmm, tequila…
Two magical ingredients meet and, Voila!, deliciousness ensues. What a beauty this is!
xoxo,
Kath
Awww, what fab words! Thanks so much x
I actually have 4 bundt tins that I don’t use nearly often enough! I’ll take this as my wake up call 🙂
Looks delicious 🙂
Thank you _ i do love boozy baking recipes 😉