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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.
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How to make The Best Chocolate Rum Filling For Cakes
SUBTITLES AVAILABLE***ENGLISH***ROMANIAN***
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Chocolate Rum Filling recipe
Ingredients:
-600 ml double cream
-250g chocolate chips( 51% cocoa)
-150 ml condensed milk ( sweetened)
-20 ml rum essence
Method:
-Add 200 ml double cream to the chocolate chips and microwave for 1 min.
-Let it sit until you whip the remaining of cream.
- Add the rum and the condensed milk to the chocolate and whisk until you get a glossy liquid ( If after mixing you still have some chocolate chips you can microwave for further 30 sec)
-Fold the whipped cream to the chocolate gradually.( Do not add the whipped cream if the chocolate is to warm, it will split your cream. Let the chocolate for about 5 min to cool down)
-I recommend using it straight away but you can refrigerate until use and when ready to use let it sit at room temp for a couple of minutes..
Enjoy :)
Rum And Raisin Chocolate Mousse Cake 朗姆葡萄巧克力慕斯蛋糕
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Ingredients for sponge cake (海绵蛋糕):
4 eggs - grade A (鸡蛋)
90g caster sugar (细砂糖)
100g plain flour(普通面粉)
20g cocoa powder (可可粉)
50g Melted butter (溶化牛油)
50ml milk(牛奶)
Dark Chocolate Mousse (黑巧克力慕斯):
100ml milk (牛奶)
2 egg yolks (蛋黄)
40g caster sugar (细砂糖)
160g dark chocolate (黑巧克力)
3 tsp gelatine(鱼胶粉)
60ml water(水)
300g dairy whipping cream (动物性鲜奶油)
80g raisins (葡萄干)
40ml Rum (朗姆酒)
Syrup (糖浆):
1 tbsp caster sugar (细砂糖)
1 1/2 tbsp hot water (热水)
25ml Rum (朗姆酒)
Chocolate Rum Cake
Chocolate + Rum = A Freakin Good Time!
2 MINUTE RUM & DOUBLE CHOCOLATE MICROWAVE CAKE RECIPE
#30DaysOfCooking #DAY15 #NairobiKitchen30DaysOfCooking
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How to make a coffee, chocolate and rum cake
James Martin demonstrates how to make this wonderfully rich cake in this clip from James Martin's United Cakes of America. For all the cake recipes from the series and more on the show go to goodfoodchannel.co.uk/cakesofamerica