Ingredientes para Bacardi Double Chocolate Rum Cake
- 1 box (15.25 oz) chocolate cake mix
- 2 cups semi-sweet chocolate chips
- 1 package (3.4 oz) instant chocolate pudding mix
- 1 cup Bacardi dark rum
- 1 cup raspberry preserves
- 1/2 cup + 1 teaspoon water
- 2 tablespoons shortening
- 1/3 cup canola oil
- 1 (1.5 oz) vanilla baking bar
- 3 large eggs
- Flour, as needed (for greasing pan)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bacardi Double Chocolate Rum Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Bacardi Double Chocolate Rum Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a large bowl, combine 1 box (15.25 oz) chocolate cake mix, 1 package (3.4 oz) instant chocolate pudding mix, 3 large eggs, 1/2 cup Bacardi rum, 1/2 cup water, and 1/3 cup vegetable oil.
- Beat with an electric mixer on low speed until moistened, then on medium speed for 2 minutes.
- Stir in 1 cup semi-sweet chocolate chips.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the raspberry glaze: In a small saucepan, combine 1 cup raspberry preserves and 1/2 cup Bacardi rum.
- Heat over low heat, stirring until melted and smooth. Strain through a fine-mesh sieve to remove seeds.
- Once the cake is completely cool, place it on a serving platter.
- Prick the surface of the cake all over with a fork.
- Gradually brush the raspberry glaze over the cake, allowing it to absorb between each application.
- Repeat until all the glaze is absorbed.
- Prepare the chocolate ganache: In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 2 tablespoons shortening.
- Microwave in 30-second intervals, stirring until melted and smooth.
- Spoon the ganache over the cake, letting it drizzle down the sides.
- Let stand for 10 minutes to set.
- Prepare the vanilla drizzle: In a small bowl, combine 1 (1.5 oz) vanilla baking bar and 1 teaspoon water.
- Microwave for 30 seconds, or until melted and smooth.
- Drizzle the vanilla topping over the chocolate ganache.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
147g
Fat
30g
Carbs
18g
