Best 2 Mini Chocolate Rum Cakes Recipes
In the realm of delightful treats, mini chocolate rum cakes emerge as delectable morsels that tantalize the taste buds and evoke sheer indulgence. These bite-sized wonders blend the rich, decadent flavors of chocolate and rum, creating a symphony of sweetness that captivates the senses. Whether you're seeking an elegant dessert for a special occasion or a sweet indulgence to satisfy your cravings, mini chocolate rum cakes are a culinary delight that promises to leave a lasting impression. With their moist crumb, smooth texture, and intoxicating aroma, these miniature masterpieces are guaranteed to transport you to a realm of pure bliss.
Check out the recipes below so you can choose the best recipe for yourself!
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 high-quality chocolate for the best flavor.
- Make sure the butter and eggs are at room temperature before starting.
- Do not overmix the batter, as this will make the cakes tough.
- Bake the cakes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cakes cool completely before frosting them.
- If you don't have a mini bundt pan, you can use a regular bundt pan and cut the cake into slices.
- Store the cakes in an airtight container at room temperature for up to 3 days.
Conclusion:
These mini chocolate rum cakes are the perfect dessert for any occasion. They are rich, moist, and full of flavor. The rum glaze adds a touch of sophistication, and the chocolate chips add a bit of sweetness. Whether you are serving them at a party or enjoying them as a special treat, these cakes are sure to be a hit.
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