Best 2 Mini Chocolate Rum Cakes Recipes
Indulge in the divine decadence of our irresistible Mini Chocolate Rum Cakes, a symphony of flavors that will tantalize your taste buds and transport you to a realm of pure indulgence. These miniature masterpieces are meticulously crafted with a moist and tender chocolate sponge, infused with the warmth of aromatic rum and adorned with a luscious chocolate ganache that melts in your mouth like a dream. Each bite is an explosion of rich chocolatey goodness, perfectly balanced by the subtle hint of rum, leaving you craving more. And the best part? You can whip up these delightful treats in just a few simple steps, making them the perfect dessert for any occasion. So, get ready to embark on a culinary journey that will leave you utterly captivated.
Here are our top 2 tried and tested recipes!
MINI CHOCOLATE RUM CAKES
Looking for a flavorful dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this delicious chocolate rum cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 2 (6-cup) miniature fluted tube cake pans with shortening; lightly flour. In medium bowl, beat cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, until smooth. Stir in chocolate chips. Divide batter evenly among pans.
- Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Carefully invert each pan onto cooling rack; lift pan from cakes. Cool completely, about 30 minutes.
- Place bittersweet chocolate in medium bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chocolate. Let stand 3 minutes. Stir in 1 tablespoon rum. Spoon glaze over cakes.
- In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.
Nutrition Facts : Calories 657, Carbohydrate 65 g, Fat 8, Fiber 2 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 376 mg
MINI CHOCOLATE RASPBERRY RUM CAKES
This easy dessert is BIG on chocolate! Raspberry and chocolate are a heavenly flavor marriage and neither are overwhelming in the Bundt cake. The chocolate cake is light and moist. Drizzling the raspberry sauce over makes this rich chocolate dessert even more decadent.
Provided by Lisa Cox
Categories Chocolate
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Mix together the first 6 ingredients.
- 2. Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan).
- 3. Bake at the 350 for 45 minutes.
- 4. While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm.
- 5. When cakes are done, spoon this glaze on top of the cakes. Let sit until cool.
- 6. Then top with powder sugar and raspberry.
- 7. Enjoy!
Tips:
- Use the best quality ingredients you can find. This will make a big difference in the flavor of your cakes.
- Don't overmix the batter. Overmixing will make the cakes tough.
- Bake the cakes until a toothpick inserted into the center comes out clean. Overbaking will make the cakes dry.
- Let the cakes cool completely before frosting them. This will help the frosting to set properly.
- Be creative with your decorations. You can use sprinkles, chopped nuts, or even fresh fruit to decorate your cakes.
Conclusion:
Mini chocolate rum cakes are a delicious and easy-to-make treat that are perfect for any occasion. With their rich chocolate flavor and boozy rum glaze, these cakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these mini chocolate rum cakes a try.
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