Zutaten für Triple Chocolate Rum Cake
- Chocolate Cake Mix
- Instant Chocolate Pudding Mix
- ¼ cup dark rum
- 3 large eggs
- Low Fat Milk
- Canola Oil
- Semi Sweet Chocolate Chips
- ½ cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
- Fresh Raspberry
- Whipped cream, for serving
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Zubereitung von Triple Chocolate Rum Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, combine the cake mix, eggs, oil, and water according to the cake mix instructions.
- Beat with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes until smooth.
- Stir in 1 cup of chocolate chips.
- Pour batter into the prepared bundt pan.
- Sprinkle the remaining ½ cup chocolate chips over the top and gently swirl them into the batter.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small saucepan, combine ½ cup (1 stick) butter, ¼ cup dark rum, and 1 cup granulated sugar.
- Bring to a simmer over medium heat, stirring constantly, until the sugar dissolves and the mixture is smooth.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Once the cake is completely cool, use a toothpick to poke holes all over the bottom.
- Slowly pour the glaze over the bottom of the cake, allowing it to soak in completely.
- Once the glaze has soaked in, dust the cake with powdered sugar.
- Serve with fresh raspberries and whipped cream.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
145g
Fat
37g
Carbs
18g
