Chocolate Rum Bundt Cake with Cocoa Liqueur
A soft and fluffy chocolate rum Bundt cake made with cocoa liqueur, potato starch, and finely shaved chocolate. Oil keeps the crumb moist for days, making it a lovely cake for afternoon coffee or a festive gathering.
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Equipment
- Hand mixer or stand mixer
Ingredients
- 1 cup all-purpose flour
- 1 cup potato starch
- 1 tablespoon baking powder
- 5 large eggs
- 1 ¼ cups powdered sugar
- 2 tablespoons vanilla sugar
- 1 cup neutral vegetable oil such as grapeseed, canola, or sunflower oil
- 1 cup cocoa rum liqueur
- ½ cup finely shaved chocolate
- Powdered sugar for dusting
Instructions
- Preheat the oven to 160°C or 320°F using top and bottom heat. Grease a large Bundt pan thoroughly, including the center tube and every decorative groove.
- Whisk 1 cup all-purpose flour, 1 cup potato starch, and 1 tablespoon baking powder together in a medium bowl. Set aside.1 cup all-purpose flour, 1 cup potato starch, 1 tablespoon baking powder
- Place 5 large eggs, 1 ¼ cups powdered sugar, and 2 tablespoons vanilla sugar in a large mixing bowl. Beat until the mixture is pale, thick, and noticeably increased in volume.5 large eggs, 1 ¼ cups powdered sugar, 2 tablespoons vanilla sugar
- Reduce the mixer to low speed. Slowly pour in 1 cup neutral vegetable oil, followed by 1 cup cocoa rum liqueur. Mix just until combined.1 cup neutral vegetable oil, 1 cup cocoa rum liqueur
- Sift the flour mixture over the wet ingredients in two or three additions. Fold gently with a spatula until no dry flour remains.
- Fold in ½ cup finely shaved chocolate without overmixing.½ cup finely shaved chocolate
- Pour the batter into the prepared Bundt pan and smooth the top. Sprinkle additional chocolate shavings on top. Looks gorgeous!
- Bake on the middle rack for 80 to 90 minutes. Begin checking after 75 minutes. The cake is ready when a skewer inserted into the thickest part comes out clean or with a few soft crumbs.
- Place the pan on a cooling rack and let the cake rest for about 15 minutes. Carefully turn it out onto the rack and leave it to cool completely.
- Dust the cooled Bundt cake with Powdered sugar before serving.Powdered sugar
Notes
Potato starch and potato flour are different ingredients. Use potato starch for the lightest crumb.
Beat the eggs and sugar well to add enough air to the batter.
Fold in the dry ingredients gently so the batter stays light.
Finely shaved chocolate works better than large chunks in this delicate cake.
Grease detailed Bundt pans carefully so the cake releases cleanly.
This cake contains a generous amount of liqueur, so I treat it as an adult-style cake rather than assuming all the alcohol disappears during baking.
Beat the eggs and sugar well to add enough air to the batter.
Fold in the dry ingredients gently so the batter stays light.
Finely shaved chocolate works better than large chunks in this delicate cake.
Grease detailed Bundt pans carefully so the cake releases cleanly.
This cake contains a generous amount of liqueur, so I treat it as an adult-style cake rather than assuming all the alcohol disappears during baking.
Nutrition
Serving: 1slice | Calories: 178kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 58mg | Potassium: 62mg | Fiber: 1g | Sugar: 12g | Vitamin A: 45IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 1mg
Calories: 178kcal
Servings: 28 slices
