Barbados Chocolate Rum Cake

Barbados Chocolate Rum Cake Recipe - Delicious Chocolate Cake with a Rum Twist

Region / culture: Barbados | Preparation time: 15 minutes | Cooking time: 50-60 minutes | Servings: 10-12

Introduction

The Barbados Chocolate Rum Cake is a decadent dessert that combines the rich flavors of chocolate and rum in a moist, delicious cake. This recipe is perfect for special occasions, holidays, or any time you want to treat yourself to a luxurious dessert. With its origins in the Caribbean, this cake brings a taste of island life to your kitchen. Follow this recipe to create a dessert that's sure to impress your guests and satisfy your sweet tooth.

History

The tradition of rum cake in the Caribbean dates back to the colonial era, when the islands were a hub for sugar cane production and rum distillation. Over time, locals began incorporating rum into their baking, leading to the creation of the rum cake. The Barbados Chocolate Rum Cake is a variation of this traditional dessert, adding chocolate to the mix for an even richer flavor. This recipe has evolved over the years, becoming a beloved treat in Barbados and beyond.

Ingredients

1 box of chocolate cake mix
1 package of instant chocolate pudding mix
4 eggs
0.5 cup of water
0.5 cup of light olive oil
0.5 cup of dark rum
0.25 cup of dark sugar

Glaze

0.5 cup of butter
0.75 cup of white sugar
0.25 cup of white rum
0.25 cup of water

How to prepare

Grease or spray a 10-inch bundt pan.
In a mixer, beat the cake mix, pudding mix, eggs, olive oil, water, rum, and sugar on high speed for 2-3 minutes.
Pour the batter into the bundt pan and place it in a preheated 325°F oven for 50 minutes to an hour, or until a toothpick comes out clean.
While the cake is baking, combine butter, white sugar, white rum, and water in a saucepan. Bring it to a boil and cook for 3-5 minutes.
Once the rum cake is out of the oven, flip it over onto a rack set on a cookie sheet. Immediately pour the glaze over the warm cake.

Variations

For a twist on the traditional recipe, try using coconut rum instead of dark rum for a tropical flavor. You can also add chopped nuts or chocolate chips to the batter for added texture.

Cooking Tips & Tricks

To ensure your Barbados Chocolate Rum Cake turns out perfectly, consider the following tips:

- Use high-quality dark rum for the best flavor.

- For a moister cake, add an extra tablespoon of rum to the batter.

- Ensure all ingredients are at room temperature before mixing to achieve a smooth batter.

- Do not overmix the batter to avoid a dense cake.

- Allow the cake to cool slightly before applying the glaze so it absorbs better.

Serving Suggestions

Serve the Barbados Chocolate Rum Cake with a dollop of whipped cream or a scoop of vanilla ice cream to complement its rich flavors. A cup of coffee or a glass of milk also pairs well with this dessert.

Cooking Techniques

Baking the cake at a moderate temperature (325°F) ensures it cooks evenly without becoming too dry. The glaze should be boiled just until the sugar dissolves to prevent it from crystallizing when poured over the cake.

Ingredient Substitutions

If you don't have light olive oil, you can use vegetable oil or melted coconut oil as a substitute. For a non-alcoholic version, replace the rum with rum extract mixed with water.

Make Ahead Tips

This cake tastes even better the next day, as the flavors have time to meld. You can bake the cake and apply the glaze a day in advance, then cover and store it at room temperature until ready to serve.

Presentation Ideas

For an elegant presentation, dust the glazed cake with powdered sugar or cocoa powder. Garnish with fresh berries or mint leaves for a pop of color.

Pairing Recommendations

Pair the Barbados Chocolate Rum Cake with a dessert wine, such as a Port or a sweet Riesling, to enhance its rich flavors. A dark rum or a coffee liqueur also makes an excellent accompaniment.

Storage and Reheating Instructions

Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To serve, bring the cake to room temperature or gently warm individual slices in the microwave.

Nutrition Information

Calories per serving

A serving of Barbados Chocolate Rum Cake contains approximately 480 calories. The majority of these calories come from the carbohydrates and fats in the cake.

Carbohydrates

A single serving of Barbados Chocolate Rum Cake contains approximately 58 grams of carbohydrates. This includes sugars from the cake mix, pudding mix, and added sugars in both the cake and glaze.

Fats

This dessert is rich in fats, with about 22 grams per serving. The fats come from the olive oil, eggs, and butter used in the recipe.

Proteins

Each serving of Barbados Chocolate Rum Cake provides around 5 grams of protein, mainly from the eggs and to a lesser extent from the cake and pudding mixes.

Vitamins and minerals

While this cake is not a significant source of vitamins and minerals, it does contain small amounts of calcium and iron from the ingredients used.

Alergens

This recipe contains common allergens such as gluten (from the cake mix), eggs, and dairy (from the butter). Individuals with allergies to these ingredients should avoid this dessert.

Summary

The Barbados Chocolate Rum Cake is a high-calorie dessert rich in carbohydrates and fats. While it offers some protein, it is not a significant source of vitamins and minerals and contains common allergens.

Summary

The Barbados Chocolate Rum Cake is a luxurious dessert that combines the rich flavors of chocolate and rum in a moist, delicious cake. Perfect for special occasions or as a treat for yourself, this cake is sure to impress. Follow the tips and variations provided to make this recipe your own, and enjoy the taste of the Caribbean in your home.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer afternoon and I was visiting my friend Evelyn in Barbados. We were sitting on her porch, sipping on some freshly brewed coffee when she mentioned she was going to make her famous Chocolate Rum Cake.

I had never heard of such a decadent dessert before and my curiosity got the best of me. Evelyn laughed at my excitement and invited me into her kitchen to watch her work her magic.

As she gathered the ingredients, she began to tell me the story behind the recipe. She explained that the cake was a traditional Barbadian dessert that had been passed down through generations in her family. Each generation had added their own twist to the recipe, making it a truly unique and special treat.

Evelyn started by creaming together butter and sugar, then adding in eggs one at a time. She then sifted in flour, baking powder, and cocoa powder, creating a rich and velvety chocolate batter. Next, she added in a generous splash of dark rum, giving the cake a subtle warmth and depth of flavor.

As the cake baked in the oven, the sweet aroma of chocolate and rum filled the air. I couldn't wait to taste the finished product. When the cake was finally done, Evelyn pulled it out of the oven and let it cool on the counter.

Once the cake had cooled, Evelyn drizzled a rich chocolate ganache over the top, letting it cascade down the sides in a decadent waterfall. The cake was then sprinkled with chopped walnuts and a dusting of powdered sugar, adding a crunchy texture and a hint of sweetness.

Finally, it was time to taste the Barbados Chocolate Rum Cake. The first bite was pure bliss. The cake was moist and tender, with a rich chocolate flavor that was perfectly balanced by the warmth of the rum. The walnuts added a delicious crunch, while the ganache was smooth and velvety.

As I savored each bite, I knew I had to learn how to make this incredible dessert for myself. Evelyn was kind enough to share her recipe with me, along with some tips and tricks she had learned over the years.

I spent the next few weeks perfecting my own version of the Barbados Chocolate Rum Cake. I experimented with different types of rum, adjusted the amount of cocoa powder, and played around with the toppings. Each time I made the cake, I felt a connection to Evelyn and her family, as if I was carrying on a tradition that had been passed down through the generations.

Now, whenever I make the Barbados Chocolate Rum Cake, I think of that warm summer afternoon in Evelyn's kitchen. I can still hear her laughter and feel the sun on my face as I mix together the ingredients. And when I take that first bite, I am transported back to Barbados, surrounded by friends and family, enjoying a piece of culinary history that will forever hold a special place in my heart.