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A decadent, butter rum
syrup-soaked marbled yellow cake with swirls of chocolate cake,
chocolate chips and nuts, topped with a drizzle of a chocolate
glaze.
Chocolate
Swirl Rum Cake
- Cake:
- 1 cup butter, softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3/4 cup miniature semisweet chocolate chips
1/2 cup finely chopped nuts
Butter Rum Syrup:
- 1/2 cup granulated sugar
- 2 tablespoons butter
- 2 tablespoons water
- 1/4 cup rum or 1 teaspoon
rum extract plus water to equal 1/4 cup
Chocolate Glaze:
- 1/4 cup water
- 3 tablespoons granulated
sugar
- 1 cup miniature semisweet
chocolate chips
- 1/2 teaspoon vanilla extract
- Heat oven to 350°F
(175°C). Grease and flour 10-inch tube pan or 12-cup Bundt
pan.
- For Cake: In a medium
bowl, combine flour, baking powder and salt; set aside.
- In a large bowl, beat
butter, sugar and vanilla until light and fluffy. Add eggs, one
at a time, beating well after each addition.
- Add flour mixture alternately
with milk to butter mixture, beating until smooth.
- Remove 2 cups batter;
set aside. Pour remaining batter into prepared pan.
- Combine mini chocolate
chips and nuts and sprinkle evenly over batter in pan.
- Spoon reserved batter
over chip-nut mixture; carefully spread with spatula to cover.
- Bake 65 to 75 minutes
or until wooden pick inserted in center of cake comes out clean.
Cool 10 minutes; remove cake from pan to wire rack.
- For Butter Rum Syrup:
In small saucepan, stir together sugar, butter and water. Cook
over medium heat, stirring occasionally, until mixture comes
to full rolling boil; boil 2 minutes. Remove from heat; stir
in rum or rum extract plus water.
- With fork, carefully pierce
top and sides of warm cake. Gradually spoon or brush syrup onto
cake. Allow syrup to dry and cake to cool completely.
- For Chocolate Glaze: In
small saucepan, combine water and sugar. Cook over low heat,
stirring constantly, until mixture boils and sugar is dissolved.
Remove from heat; stir in chocolate chips and vanilla. Beat with
wooden spoon or whisk until well blended. Cool 5 minutes or to
spreading consistency and spoon glaze onto cake.
Makes 12 servings.
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