Chocolate Rum Marble Cake finished off with sweet vanilla and chocolate glaze. Your holiday table will not be complete without this cake! Made completely from scratch.
Yes, I love rum, can’t deny it! But you know what? It doesn’t reciprocate my love…story of my life; all the things I love are the ones that are not good for me. A meager tablespoon of it, in ANYTHING puts me to sleep.
But I’m hopeful that things are going to change, not giving up yet. And during this holiday season, I’m betting on using a lot more than usual. Hoping this will be the year my tolerance increases.
Rum reminds everyone of Christmas, myself included. Growing up that’s the only time I ever came close to rum, during holiday baking. A tablespoon here and there always takes me back to those fond memories.
Originally intending to make a chocolate bundt cake for thanksgiving, I found myself eager to try something a little new. While I love this rum cake here, I wanted to tweak it a little bit, to render it moist and festive for the holidays.
So I fortified it with cream cheese, added a little bit more butter, and glazed it up with frosting – chocolate and vanilla! Just can’t begin to tell you how sumptuous this is. Brought this cake and another to an event and everyone wanted the recipe. Here it is guys! Hope you give it a try!
Do make the icing to go with it – it really adds some oomph to this cake. And if icing is not your thing then make the rum sauce to to pour over it. If you’re still not interested then forget about all the adornments and serve it plain. Either way it’s delicious.
- I have provided three ways to top the cake. You can use either one or two( like I did).
- Not everyone one likes dark chocolate, so I always do a mixture of both. But for a more pronounced chocolate flavor, go with dark.
- Be sure to let the cake cool for about 5-10 minutes before removing from the pan. And proceed with the next steps.
Chocolate Rum Marble Cake
Chocolate Marble Rum Syrup
- 10 ounce 283gram unsalted butter
- 2 Cups granulated sugar
- 5 Large eggs
- 4 ounce 115gram cream cheese room temperature
- 2 1/2 Cups flour
- 1 Tablespoon baking powder.
- ¼ cup Dark Rum
- 1 teaspoon ground nutmeg
- 1 teaspoon almond extract
- 6 ounce 120grams dark or milk chocolate
- 2 ¼ -2 1/2 cups 260-300 g powdered or Confectioners sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract or rum
- 1 cup 120 g confections’ (powdered) sugar
- 2 tablespoons cocoa powder (natural
- 2 tablespoons whole milk
Butter Rum Syrup
- 1 cup 8 oz. butter
- ½ cup sugar
- ¼ cup water
- 3 Tablespoon dark rum
- Pre-heat the oven to 160°C/325°F. Grease a 10 inch tube pan generously with cooking spray and set aside.
- Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 4-5 minutes, add cream cheese and mix for another minute.
- Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the, nutmeg, vanilla and rum
- Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
- Melt chocolate in a small bowl in the microwave, stirring frequently every 20-30 seconds. So that is doesn’t scorch or burn. It usually takes about 2 minutes.
- Fold in the melted chocolate with about ⅓ of the cake batter. Mix well until fully incorporated.
- Alternating spoon vanilla and chocolate layers into prepared pan to simulate a checkerboard.
- With a large spoon, cut and twist through batters to obtain marbled effect. Tap the pan firmly to remove air pockets.
- Bake cake until a tester inserted into the center comes out clean, 45–50minutes . Transfer to a wire rack. Let cake cool in pan for 10 minutes. Then remove and transfer to a wire rack.
Butter Rum Syrup
- In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.
- Poke little holes into the cake with a toothpick. Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature. Pour the remaining glaze over the cake.
Vanilla and Chocolate Glaze
- While cake is baking you may start preparing the glaze
- Sift confectioners’ sugar into a medium bowl. Add the milk and vanilla extract and or rum stir with a fork. If glaze is too thin, add a tablespoon of confectioners sugar, at a time. If the glaze is too thick, add more milk a teaspoon at a time. Set aside or drizzle over cake once cake has cooled down.
- In the same bowl or using another bowl sift in confectioners sugar and cocoa powder then add milk. Adjust thickness consistency with milk or confectioner sugar
- Drizzle the chocolate glaze over the vanilla glaze and let set before serving.
Tips & Notes:
- I have provided three ways to top the cake. You can use either one or do two like I did.
- Not everyone one likes dark chocolate, so I always do a mixture of both. But for a more pronounced chocolate flavor go with dark.
- Be sure to let the cake cool for about 5-10 minutes before removing from the pan. And proceeding with the next steps.