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Dark 'N' Stormy Chocolate Pound Cake
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Dark 'N' Stormy Chocolate Pound Cake

Balanced, flavorful, and enjoyable—this recipe has it all.

Course: Cake, Others

Ingredients

  • 3/4 cup sugar
  • lime zest of 2
  • 1/2 cup vegetable oil
  • 1/4 cup molasses 2 tablespoons
  • 1 tablespoon ginger fresh, peeled and grated
  • 4 egg large
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cloves ground; teaspoon amount
  • 1/4 teaspoon white pepper
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup water hot
  • 1/4 cup dark rum
  • 4 ounces dark chocolate chopped
  • 4 ounces unsalted butter at room temperature
  • 8 ounces cream cheese at room temperature
  • 1 teaspoon vanilla
  • 1 tablespoon dark rum
  • 1 1/4 cups confectioners sugar
  • 1/4 cup cocoa powder

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees (F). Butter a large loaf pan, line with parchment paper, butter parchment paper, and set aside.
  2. In the body of a blender or food processor combine the sugar, lime zest, molasses, vegetable oil, and fresh ginger. Pulse until well blended. Pour mixture a large bowl and beat in eggs one at a time; set aside.
  3. In a large bowl combine flour, cinnamon, ground ginger, cloves, pepper, baking soda, and salt.
  4. Gradually pour the dry mixture into the wet ingredients, folding gently together with a rubber spatula.
  5. In a heatproof bowl combine boiling water and chopped chocolate, stir until chocolate is completely melted.
  6. Add chocolate/water mixture to cake batter, and stir to combine. Stir in rum.
  7. Pour batter into prepared cake pan and bake for 55-60 minutes, or until a cake tester inserted in the middle comes out clean.
  8. Transfer cake to a cooling wrack and cool completely before topping with frosting.
  9. While the cake cools, make your chocolate rum buttercream frosting!
  10. In a large bowl cream together the butter, cream cheese, and vanilla until light and fluffy. Beat in rum. Gradually add the confectioners sugar and cocoa powder, beating until well combined.
  11. Once cake is cooled, spread icing evenly over the top of the cake, cut into slices, and serve.