Chocolate Rum Cake with Cinnamon Whipped Cream

By Jahel

Ingredients

• 4 ounces semi sweet chocolate bar roughly chopped
• 1 1/2 cups unsalted butter cut into small pieces plus more for pan
• 2 cups sugar
• 1/2 cup strong brewed coffee
• 1/2 cup +2 tablespoons dark room divided
• 3 eggs
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1-1/2 teaspoons ground cinnamon divided
• 1/2 cup whole buttermilk
• 1/2 teaspoon vanilla divided
• 1 cup heavy whipping cream

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350°. Heavily butter and flour a 12 cup Bundt pan; set aside.

Step 2

Combine chocolate and butter in the top of a double boiler or heatproof bowl set over gently simmering water on medium low heat. Cook, stirring often, until melted, about five minutes. Remove from heat. Stir in sugar, coffee and half cup room until sugar is dissolved

Step 3

Whisk together eggs in a large bowl until lightly beaten; gradually whisk in chocolate mixture. Sift flour, baking powder, baking soda, cloves and 1 teaspoon cinnamon into bowl with chocolate mixture, and using a rubber spatula, stir until thoroughly combined. Add buttermilk and 1/4 teaspoon vanilla and stir until combined.

Step 4

Pour batter into prepared pan, bake until toothpick comes out clean, about 55 to 60 minutes. Cool in pan on wire rack for 20 minutes. Remove cake from pan to wire rack, and let cool completely.

Step 5

Cook remaining 1/2 teaspoon cinnamon and a small pan over medium heat until toasted and fragrant, 30 to 60 seconds. Transfer cinnamon to a medium bowl, and let cool. Add heavy whipping cream and remaining quarter teaspoon vanilla to the bowl. Beat on high until semi-stiff peaks form, about two minutes. Fold in remaining 2 tablespoons of rum. Serve cake with whipped cream.