Chocolate Rum Marble Cake
Chocolate Rum Marble Cake finished off with sweet vanilla and chocolate glaze. Your holiday table will not be complete without this cake! Made completely from scratch.
Yes, I love rum, can’t deny it! But you know what? It doesn’t reciprocate my love…story of my life; all the things I love are the ones that are not good for me. A meager tablespoon of it, in ANYTHING puts me to sleep.
But I’m hopeful that things are going to change, not giving up yet. And during this holiday season, I’m betting on using a lot more than usual. Hoping this will be the year my tolerance increases.
Rum reminds everyone of Christmas, myself included. Growing up that’s the only time I ever came close to rum, during holiday baking. A tablespoon here and there always takes me back to those fond memories.
Originally intending to make a chocolate bundt cake for thanksgiving, I found myself eager to try something a little new. While I love this rum cake here, I wanted to tweak it a little bit, to render it moist and festive for the holidays.
So I fortified it with cream cheese, added a little bit more butter, and glazed it up with frosting – chocolate and vanilla! Just can’t begin to tell you how sumptuous this is. Brought this cake and another to an event and everyone wanted the recipe. Here it is guys! Hope you give it a try!
Do make the icing to go with it – it really adds some oomph to this cake. And if icing is not your thing then make the rum sauce to to pour over it. If you’re still not interested then forget about all the adornments and serve it plain. Either way it’s delicious.
Notes
- I have provided three ways to top the cake. You can use either one or two( like I did).
- Not everyone one likes dark chocolate, so I always do a mixture of both. But for a more pronounced chocolate flavor, go with dark.
- Be sure to let the cake cool for about 5-10 minutes before removing from the pan. And proceed with the next steps.
Enjoy!!!!
Chocolate Rum Marble Cake
Ingredients
Chocolate Marble Rum Syrup
- 10 ounce 283gram unsalted butter
- 2 Cups granulated sugar
- 5 Large eggs
- 4 ounce 115gram cream cheese room temperature
- 2 1/2 Cups flour
- 1 Tablespoon baking powder.
- ¼ cup Dark Rum
- 1 teaspoon ground nutmeg
- 1 teaspoon almond extract
- 6 ounce 120grams dark or milk chocolate
- Frosting
Vanilla glaze
- 2 ¼ -2 1/2 cups 260-300 g powdered or Confectioners sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract or rum
Chocolate glaze
- 1 cup 120 g confections’ (powdered) sugar
- 2 tablespoons cocoa powder (natural
- 2 tablespoons whole milk
Butter Rum Syrup
- 1 cup 8 oz. butter
- ½ cup sugar
- ¼ cup water
- 3 Tablespoon dark rum
Instructions
- Pre-heat the oven to 160°C/325°F. Grease a 10 inch tube pan generously with cooking spray and set aside.
- Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 4-5 minutes, add cream cheese and mix for another minute.
- Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the, nutmeg, vanilla and rum
- Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
- Melt chocolate in a small bowl in the microwave, stirring frequently every 20-30 seconds. So that is doesn’t scorch or burn. It usually takes about 2 minutes.
- Fold in the melted chocolate with about ⅓ of the cake batter. Mix well until fully incorporated.
- Alternating spoon vanilla and chocolate layers into prepared pan to simulate a checkerboard.
- With a large spoon, cut and twist through batters to obtain marbled effect. Tap the pan firmly to remove air pockets.
- Bake cake until a tester inserted into the center comes out clean, 45–50minutes . Transfer to a wire rack. Let cake cool in pan for 10 minutes. Then remove and transfer to a wire rack.
Butter Rum Syrup
- In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.
- Poke little holes into the cake with a toothpick. Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature. Pour the remaining glaze over the cake.
Vanilla and Chocolate Glaze
- While cake is baking you may start preparing the glaze
- Sift confectioners’ sugar into a medium bowl. Add the milk and vanilla extract and or rum stir with a fork. If glaze is too thin, add a tablespoon of confectioners sugar, at a time. If the glaze is too thick, add more milk a teaspoon at a time. Set aside or drizzle over cake once cake has cooled down.
- In the same bowl or using another bowl sift in confectioners sugar and cocoa powder then add milk. Adjust thickness consistency with milk or confectioner sugar
- Drizzle the chocolate glaze over the vanilla glaze and let set before serving.
Tips & Notes:
- I have provided three ways to top the cake. You can use either one or do two like I did.
- Not everyone one likes dark chocolate, so I always do a mixture of both. But for a more pronounced chocolate flavor go with dark.
- Be sure to let the cake cool for about 5-10 minutes before removing from the pan. And proceeding with the next steps.
Nutrition Information:
Tried this recipe for Christmas. It was a hit! My parents and brother devoured the whole thing. I made a few modifications. I noticed that the cake batter did not call for any salt so I added 1 tsp. Also, the butter rum glaze tasted a bit too buttery and not “rummy” enough so I added more rum and reduced the butter. I also took one tablespoon of dark rum and sprinkled it over the cake for an extra kick. Also, I found the baking temperature a bit low – took too long at 325 (well over an hour). I think 350 would work better next time. Otherwise, it was spot on. Thanks so much for sharing. Your blog is awesome.
WOW!Alicia love all the changes you made to this cake. And thank you so much for taking the time to provide feedback. Wishing you all the best this year.
This really looks Immaculate dear Imma 🙂 I have never done marbled anything but now you have given me major cravings! I love rum too!! Perfect in desserts and brownies 🙂
Swayam! Glad you are a fan of rum too!
This looks absolutely phenomenal. I love the taste of everything rum — but I’m with you, it totally puts me to sleep!
Oh erm yes, oh yes to 3-4 slices. Especially with the 2 different frosting please.
This cake looks absolutely stunning! I bet it’s just as delicious as it looks!
Beautiful cake, Imma! I love there are two frostings too! Everyone would love a little goose in their dessert during holidays, right? 😀
This is just so beautiful. I don’t drink myself, but the other topping options are perfect. Love the marbled effect!
Thanks Kevin!
This is stunning! So pretty!
Thanks Kathleen, am over on your blog drooling over your tuna sashimi and you are here. I have to make them.
Oh my, Immaculate – this is a gorgeous cake! I must say, you had me at ‘rum’ 😉 Of course the chocolate is right up there too. This would not last long in my house.
I’m not a fan of rum to drink but I love it in recipes! Can’t wait to give this a go, it looks spectacular…
Same here Cristie!. Love it in recipes
Would love to try this ,but still need to find some ingredients. anyway thanks for the recipe
You’re welcome. Please do let me know how it turns for you. Can’t wait for you to try it. Enjoy!
Such a festive cake and what a showstopper it is going to be on the holiday table! 🙂
It sure is Christine!
Absolutely stunning cake! The marbling is to die for.
Thanks Dorothy!
This looks delicious. I wonder how rich and decadent this cake would be if I saturated with the rum sauce first and then add the vanilla and chocolate glaze. Oh the possibilities. Hope to be making this for Christmas! Great recipe Imma!
Thanks Trey! I know what you mean…. do tell how it all works out!
Imma,
I will definitely have to try this cake for the holiday! Can cocoa powder be used instead of milk chocolate?
You sure can. So excited you want to give this a try Cassandra. Here is how you can go about it .
To make the equivalent of one ounce of chocolate ,Combine 1 tablespoon cocoa powder 3 1/2 tsp sugar, and 2 teaspoons butter or vegetable oil then multiply by 4 or 6 . Do let know if you have any other questions.
Thanks Imma!