Rum and chocolate Bundt cake

Rum and chocolate Bundt cake is an exceptionally aromatic, soft cake with an intense rum fragrance and a delicate chocolate flavour. Made with dark chocolate, cocoa powder and a little rolled oats, which give it a lovely texture. A slightly crisp crust hides a soft, moist centre. It’s the perfect cake for cooler days – simple, homely and wonderfully fragrant with rum. Highly recommended!

Ingredients for the rum and chocolate Bundt cake:

• 100 g dark chocolate
• 150 g butter
• 200 g caster sugar
• 3 large eggs
• 125 ml milk
• 1½ tbsp cocoa powder
• 3 tbsp dark rum or 1 tsp rum flavouring/extract
• 300 g plain flour
• 3 tsp baking powder
• 2 heaped tbsp rolled oats

All ingredients should be at room temperature. Break the chocolate into pieces and melt in a bain-marie.

Place the butter and sugar in the bowl of a stand mixer and beat until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition until fully incorporated. Add the rum or rum extract and beat to combine. Sift the flour, baking powder and cocoa powder directly into the butter mixture, add the milk and briefly mix with a spatula, just until combined. Add the rolled oats and the slightly cooled chocolate. Fold in with a spatula just until combined, no longer.

Grease a Bundt tin with butter and dust with plain flour, shaking off any excess (I used a 21 cm diameter silicone Bundt mould). Transfer the batter to the tin and level the surface.

Bake the cake at 175°C for 60 minutes, increasing the temperature to 190°C after 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.

Enjoy!

Recipe adapted from the magazine ‘Ciasta domowe’.