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Marble Rum Cake Recipe



INGREDIENTS:


To Grease Pan
  • 1 tablespoon unsalted butter, at room temperature
  • 2 tablespoons all-purpose flour
Chocolate syrup
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (50 g) natural cocoa powder (not Dutch-process)
  • 1/4 cup (75 g) corn syrup
  • 1/2 cup Kahlua
Cake batter
  • 1 cup (225 g or 2 sticks) unsalted butter, at room temperature
  • 2 cup (400 g) granulated white sugar
  • 2 tablespoons rum extract
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole milk
  • 2/3 cup sour cream (full fat)
  • 2 3/4 cups (385 g) all-purpose flour
Rum glaze
  • 1/2 cup (115 g or 1 stick) unsalted butter
  • 1/4 cup water
  • 1 cup (200 g) granulated white sugar
  • 6 tablespoons dark rum
Marble Rum Cake Recipe


INSTRUCTIONS:

  1. Preheat the oven to 350ºF. Place the butter in a 12-cup Bundt pan and grease the pan with your fingers, making sure to grease all the nooks and crannies. Sprinkle the flour all over the pan and knock out the excess.
  2. Make the chocolate syrup by combining the sugar, cocoa powder, corn syrup, and Kahlua in a small saucepan and cook over medium heat until the sugar has dissolved and the syrup starts to boil. Bring to a simmer, whisking to make sure there are no lumps. Remove from the heat and set aside.
  3. Make the cake batter by placing the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter looks light in color and fluffy, about 2 minutes. Add the rum extract and mix until incorporated. Add the eggs one at a time, beating until completely incorporated and scraping down the sides and bottom of the bowl between each addition. Add the baking powder, baking soda, and salt and beat until the dry ingredients are absorbed.
  4. Stir the milk and sour cream together. Add the flour in three additions and the dairy liquid in two, alternating between the flour and dairy, ending with the flour. Beat until incorporated and scrape down the sides and bottom of the bowl between each addition.
  5. Spoon one-third of the batter into a medium bowl and add the chocolate syrup. Stir to incorporate completely and set aside. Spoon half of the remaining plain rum batter into the prepared Bundt pan. Scrape the chocolate batter on top. Spread the remaining plain rum batter on top of the chocolate batter. Insert a butter knife or chopstick into the batter and make “figure eight” motions throughout the entire cake to marble the batter. You may want to sometimes dig deep to the bottom and sometimes lift up to make sure the batter really moves around. Just don’t overmix the batters, or else they will blend together instead of marbling.
  6. Place the pan on a rimmed baking sheet. Bake until a toothpick inserted in the center comes out clean and the cake springs back when pressed down lightly, 50 to 60 minutes.
  7. While the cake is cooling, make the glaze by placing the butter, water and sugar in a medium saucepan and bring to boil. Reduce heat to a simmer, then let cook for about 5 minutes, stirring constantly. Remove from heat and carefully stir in rum. Using a toothpick or a skewer, poke holes all over the bottom of the cake while it is still warm and in the pan. Brush half the glaze over the bottom of cake then cover the saucepan with the glaze and set aside.
  8. Let the cake cool in the pan on a wire rack for another 20 to 30 minutes and then invert onto a serving plate or cake stand while still warm. If the cake doesn’t unmold, gently slip a very thin knife between the cake and the pan all the way around to loosen it and then try again. Brush the remaining glaze over the top of the cake, making sure the glaze absorbs into the cake, before you brushing more over the top. Let cool completely before serving.

Source: Eat The Love
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Marble Rum Cake Recipe Marble Rum Cake Recipe Reviewed by kuji hara on 10:35 PM Rating: 5

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