Hot Chocolate Buttered Rum Bundt #BundtBakers

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 2 1/4 cups Brown sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1 11/16 cups Cocoa powder
  • 1/2 cup Granulated sugar
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Drinks

  • 1 cup Coffee, strong

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Buttermilk
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1 cup Rum

• Other

  • 3 sticks Churn84 unsalted butter

Found on thecrumbycupcake.com

Description

Ingredients

• 3 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 sticks Churn84 unsalted butter
• 1½ cups buttermilk
• 1 cup strong coffee
• ½ cup rum
• 1½ cups plus 3 Tablespoons cocoa powder, divided
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1¾ cups brown sugar
• ½ cup granulated sugar
• 3 eggs, room temperature
• 2 teaspoons vanilla extract
• ½ cup brown sugar
• ½ cup heavy cream
• ½ cup rum
• 2 Tablespoons butter

Directions

• Preheat oven to 326 degrees F. Spray a 15-cup bundt pan with baking spray, then dust with 3 Tablespoons cocoa powder; set aside
• Whisk flour, baking soda and powder, and salt together in a medium bowl; set aside.
• In a large saucepan set over medium heat, combine butter, buttermilk, coffee, rum, cocoa powder, and spices and stir. Heat until butter melts and all ingredients come together, then whisk in sugars, stirring until dissolved. Cool mixture for 5 minutes, then transfer to a large mixing bowl.
• In a small bowl, whisk together eggs and vanilla extract, and add to cooled chocolate rum mixture, stirring until combined.
• Add flour mixture and stir until just combined - batter will be rather thin but slightly lumpy/bubbly.
• Pour batter into prepared bundt pan. Bake for 50-60 minutes, or until a skewer inserted to the bottom comes out clean. Remove from oven and allow to cool for 20-30 minutes while you prepare the glaze.
• In a small saucepan, dissolve brown sugar into cream over medium-low heat. When combined, add rum and set heat to low. Allow to simmer until liquid is reduced and thickens. Add butter and stir to melt, then remove from heat.
• Using a skewer, poke multiple holes across the bottom of the cake. Spoon or brush buttered rum glaze on the cake, and allow to soak 5-10 minutes, then repeat with more glaze two more times. Let cake soak & cool 20-30 minutes.
• When cake is cooled, turn it out on to a cake plate. Brush top and sides of cake with remaining glaze, making multiple passes over it until its all used up.
• Top with whipped cream or ice cream if desired, and serve with Buttered Rum Cocktails. Enjoy!