Mini Chocolate Rum Cakes

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

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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