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Triple Chocolate Rum Cake

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“Starting with a cake mix, this is an excellent all-occasion cake that looks like it took you hours to make. Fresh raspberries, whipped cream and a dusting of powdered sugar completes this decadent dessert.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Spray and flour a bundt pan. (As always, I highly recommend Kittencal's recipe #78579 ).
  2. Mix all cake ingredients *except chocolate chips* in a large bowl. Mix with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes.
  3. Pour batter into prepared pan. Sprinkle the top with chocolate chips and gently swirl them into the batter.
  4. Bake the cake for 45 minutes or until done when tested with a toothpick.
  5. Pull cake from oven and set it aside on a wire rack.
  6. Immediately make the glaze by bringing butter, rum, and sugar, to a boil. Remove from heat, stir in vanilla.
  7. Using a toothpick, poke holes all over the bottom of the hot cake. Slowly pour glaze over the bottom of the cake and let soak in and cool completely.
  8. Invert cake from pan, dust with powdered sugar and serve with raspberries and whipped cream.

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