Mini Chocolate Rum Cakes

Looking for a flavorful dessert? Then check out these cakes made with chocolate and rum.

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  • prep time 30 min
  • total time 1 hr 25 min
  • ingredients 10
  • servings 12
 

Ingredients

Cakes

1
box (1 lb 2.25 oz) devil’s food cake mix
3/4
cup fat-free buttermilk
2/3
cup vegetable oil
1/2
cup dark rum
3
eggs
1 1/2
cups miniature semisweet chocolate chips

Ganache Glaze

6
oz bittersweet baking chocolate, chopped
1/2
cup whipping cream
1
tablespoon dark rum

Drizzle

4
oz white baking chocolate bars or squares, chopped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease 2 (6-cup) miniature fluted tube cake pans with shortening; lightly flour. In medium bowl, beat cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, until smooth. Stir in chocolate chips. Divide batter evenly among pans.
  • 2 Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Carefully invert each pan onto cooling rack; lift pan from cakes. Cool completely, about 30 minutes.
  • 3 Place bittersweet chocolate in medium bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chocolate. Let stand 3 minutes. Stir in 1 tablespoon rum. Spoon glaze over cakes.
  • 4 In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.
  • 1 Heat oven to 350°F. Grease 2 (6-cup) miniature fluted tube cake pans with shortening; lightly flour. In medium bowl, beat cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, until smooth. Stir in chocolate chips. Divide batter evenly among pans.
  • 2 Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Carefully invert each pan onto cooling rack; lift pan from cakes. Cool completely, about 30 minutes.
  • 3 Place bittersweet chocolate in medium bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chocolate. Let stand 3 minutes. Stir in 1 tablespoon rum. Spoon glaze over cakes.
  • 4 In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
657
,
% Daily Value
Total Fat
39g
39%
(Saturated Fat
16g,
16%
),
Sodium
376mg
376%;
Total Carbohydrate
65g
65%
(Dietary Fiber
2g
2%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 3 1/2 Other Carbohydrate; 8 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.