Chocolate Devil’S Food Cake With Chocolate And Rum

Name: Chocolate Devil’S Food Cake With Chocolate And Rum Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DEVIL'S FOOD CAKE:; 3 cups Cake Flour; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1/2 cups Boiling Water; 3/4 cups Dutch Processed Cocoa Powder; 3 sticks Unsalted Butter, Softened; 2 cups Packed Light Brown Sugar; 4 whole Large Eggs; 1 cup Buttermilk, Room Temperature; 1 Tablespoon Vanilla Extract; FOR THE CHOCOLATE RUM FROSTING:; 1/2 cups Dark Chocolate Chips; 3 Tablespoons Heavy Cream; 4 sticks Unsalted Butter, Softened; 1 cup Cocoa Powder; 2 cups Powdered Sugar; 3 Tablespoons Rum

Servings: persons

FOR THE DEVIL'S FOOD CAKE:
3 cups Cake Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
1/2 cups Boiling Water
3/4 cups Dutch Processed Cocoa Powder
3 sticks Unsalted Butter, Softened
2 cups Packed Light Brown Sugar
4 whole Large Eggs
1 cup Buttermilk, Room Temperature
1 Tablespoon Vanilla Extract
FOR THE CHOCOLATE RUM FROSTING:
1/2 cups Dark Chocolate Chips
3 Tablespoons Heavy Cream
4 sticks Unsalted Butter, Softened
1 cup Cocoa Powder
2 cups Powdered Sugar
3 Tablespoons Rum

1
Preheat oven to 350 F. Grease three 9-inch round cake pans, and line the bottoms with parchment paper.
2
In a large bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
3
In another bowl, whisk the boiling water and cocoa powder until smooth. Set aside.
4
Beat butter and sugar together on medium speed in the bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.
5
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
6
Divide the batter in thirds and pour into the prepared pans, smoothing the surface with a spatula. Put pans into the oven and bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.
7
Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack. Cool completely before frosting.
8
To prepare the frosting, melt chocolate chips and cream in the microwave. Heat for 30 second increments, stirring in between and continuing only until it's smooth. Set aside.
9
In a standing mixer with a paddle attachment, beat butter for a few minutes on medium speed. Add cooca powder and powdered sugar and beat until incorporated.
10
Add melted chocolate and rum, and beat until you get to the right consistency.
11
To assemble the cake, place one cake layer on your serving plate and spread the top with 1/3 cup frosting. Place another cake layer on top, and gently press down a little bit. Spread with another 1/3 cup frosting. Place the last layer of cake on top, smear the remaining frosting on the top and sides of the cake.
12
Cover and refrigerate. Remove from refrigerator an hour before serving.

3464

kcal

Calories

263

Fat

276

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE DEVIL'S FOOD CAKE:, 3 cups Cake Flour, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, and more.

Yes, Chocolate Devil’S Food Cake With Chocolate And Rum Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Devil’S Food Cake With Chocolate And Rum Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions