Halloween has come and gone and even after all that candy I’ve been enjoying, I still had an overwhelming craving for chocolate cake. Something you can sink your teeth into. Unfortunately, I was out of the kind of chocolate my favorite recipe called for (quality chocolate), so I began to search for a back up. While flipping through some books, I remembered the Magnolia Bakery cookbook’s recipe for a chocolate bundt that I made once before. Luckily, I had all required ingredients on hand… almost.
Some minor modifications to ingredients yielded a perfectly moist, chocolatey cake that was more than satisfying. A slice of this cake right out of the oven was delicious on its own and at room temperature with softly whipped cream. And, it also made an excellent breakfast with some strong coffee.
Rum Chocolate Ring
adapted from Magnolia Bakery Cookbook
Yield: 1, 10″ cake
2 cups all purpose flour
1 tsp baking soda
1 tsp sea salt
2 sticks butter, unsalted and softened
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs, room temperature
6 oz semi sweet chocolate, melted
1 cup milk
3 tsp almond extract
1 tsp vanilla extract
4 tbsp dark rum
Melt in a double boiler and set aside
Preheat oven to 350 degrees.
Butter and flour a 10″ tube pan
In a medium bowl, combine flour, baking soda, and sea salt. Whisk and set aside.
In the bowl of a stand mixer, cream butter and sugars until fluffy, about 3 minutes. Add the eggs, one at a time, mix well after each addition, scrape down sides of bowl. Add the chocolate and mix until incorporated. Add the dry ingredients in thirds, alternating with the milk and extracts, beating after each addition until smooth. Add the rum and mix well. Pour the batter into the tube pan and bake for 45 minutes or until a wooden skewer comes out clean. Cool cake in pan for 15 minutes and remove to a wire rack.