Bacardi Double Chocolate Rum Cake Recipe

How to Make Bacardi Double Chocolate Rum Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
2. 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.
3. Beat with an electric mixer on low speed until moistened, then on medium speed for 2 minutes.
4. Stir in 1 cup semi-sweet chocolate chips.
5. Pour batter into the prepared bundt pan.
6. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
8. While the cake cools, prepare the raspberry glaze: In a small saucepan, combine 1 cup raspberry preserves and 1/2 cup Bacardi rum.
9. Heat over low heat, stirring until melted and smooth. Strain through a fine-mesh sieve to remove seeds.
10. Once the cake is completely cool, place it on a serving platter.
11. Prick the surface of the cake all over with a fork.
12. Gradually brush the raspberry glaze over the cake, allowing it to absorb between each application.
13. Repeat until all the glaze is absorbed.
14. Prepare the chocolate ganache: In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 2 tablespoons shortening.
15. Microwave in 30-second intervals, stirring until melted and smooth.
16. Spoon the ganache over the cake, letting it drizzle down the sides.
17. Let stand for 10 minutes to set.
18. Prepare the vanilla drizzle: In a small bowl, combine 1 (1.5 oz) vanilla baking bar and 1 teaspoon water.
19. Microwave for 30 seconds, or until melted and smooth.
20. Drizzle the vanilla topping over the chocolate ganache.