A couple of days ago I spotted a recipe from the folks at Kōloa Rum for a Triple Chocolate Rum Cake. Having just returned from a week in the islands drinking rum and enjoying some great food, I was actually thinking I should cut back for a few days on rum…and chocolate…and food in general, but what the heck, the recipe sounded really good – and I still had some Kaua`i Dark, Kōloa Rum.
I assembled a shopping list and quickly realized that this cake HAD to be good. It contained cake mix, pudding mix, and although it called for one cup of semi-sweet chocolate chip morsels, Kōloa said to use the whole bag!!! I ran to the store and purchased what I needed and started mixing the cake together.
One of us, and I won’t name names, but it’s not me :), is an absolute chocoholic and upon tasting the Triple Chocolate Rum Cake, declared it a HUGE success. In fact, he said it should be re-named Death By Rum and Chocolate! Hmmm – what a way to go….
Triple Chocolate Rum Cake
Cake
1 Box Chocolate Fudge Cake Mix (18.25 oz)
1 Box Chocolate Fudge Instant Pudding (2.8 oz)
1 Cup Kōloa Rum, Kaua`i Dark
4 Eggs
1/2 c. Milk
1/2 c. Canola Oil
1 c. Semi Sweet Chocolate Chips (we used the whole bag per Kōloa’s recommendation)
Glaze
4 Tbsp. Butter
1/2 c. Sugar
1/2 c. Kōloa Rum, Kaua`i Dark
1/3 tsp. Vanilla Extract
Powdered Sugar (optional)
Whipped Cream (optional)
Raspberries (optional)
Preheat the over to 350. Spray and flour bundt pan. Take a large bowl and add pudding mix, cake mix, eggs, rum, mild and oil. Beat it with an electric mixer on low speed for about 1 minute and then increase speed and blend for an additional 2 minutes. Stir in chocolate chips. Pour blended mixture into the prepared pan. Bake for about 45 minutes in the preheated oven. Let the cake cool on a wire rack. Meanwhile for glaze, add sugar, butter, and 1/2 cup rum, to a small pot and bring it to a boil. Remove from heat; add vanilla, set the rum cake glaze aside. Prick holes all over the cake while it is hot, then pour the glaze all over the cake. Let the glaze soak completely in the cake. When done, remove the cake from the pan, dust it with powdered sugar and whipped cream and serve.
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I just made this with Cruzan Raspberry Rum (couldn’t find the Koloa Rum anywhere nearby). Its super moist and so decadent …and with Raspberries, powdered sugar & glaze, this cake is very beautiful, sure to be a crowd pleaser!
Melinda – sounds wonderful! I’m going to have to make it again using Cruzan Raspberry Rum – just happen to have a bottle :)
My Triple Chocolate Raspberry Rum cake was a HUGE HIT!!! VERY DELICIOUS!!! SO MOIST!!! I am IN LOVE!!! Thank you for posting this recipe!!!
Yes this sounds delicious. I’m going to try it. Koloa rum is hard to find though. I first had it on Kauai last year, when I got back to Seattle I had to special order it from the liquor store. By the way …it is very good. I like the gold best but the dark is really tasty.