Italian Chocolate Rum Cake
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An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (2)

Italian Chocolate Rum Cake

NUTRITION · PER SERVING65M COOK
CAL 25%·PRO 16%
CARBS 71G57% OF CAL
3G FIBER28G OTHER40G TOTAL SUGAR
FAT 19G34% OF CAL
5G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich, moist chocolate bundt cake flavored with rum and topped with a dark chocolate glaze. A sophisticated dessert perfect for holiday celebrations.

dessertitalianbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 cups + 3 tablespoons cake flour ((275 grams total, if you double the recipe then double this amount))
  • ¼ cup unsweetened dutch processed cocoa
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt*
  • 2 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • 1¼-1½ cups granulated sugar
  • 1 cup yogurt (plain full fat) room temperature
  • ¼ cup vegetable oil or melted butter (I use corn or sunflower oil)
  • ¼ cup rum (I used light rum)
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (I used 2% milk)
  • 3½ ounces dark chocolate
  • 2 tablespoons butter
  • 1-2 tablespoons rum
  • 2-3 tablespoons chopped nuts (walnuts, hazelnuts or almonds)
PREP
20M
SODIUM
156MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.