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Updated September 30, 2014
box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
ounces good quality dark chocolate
Preheat oven to 350°F. Place 1 cup of raisins and 1 cup of rum into a microwave-safe bowl. Cover with plastic wrap. Microwave for 5 minutes.
Remove 1/4 cup of cake mix and set aside. Pour the rest of the cake mix into a large bowl.
Add the eggs, oil, and melted butter to the bowl.
Drain the rum completely from the microwaved bowl of raisins, and pour the into the bowl of batter. Stir until the batter is smooth.
Sprinkle the 1/4 cup of dry cake mix over the raisins, toss to coat.
Pour the raisins into your cake batter, stir gently to mix.
Spray two mini Bundt cake pans, or two large muffin pans, with nonstick baking spray. Spoon the batter into your prepared pan. Bake for 16-19 minutes, or until the cake springs back to the touch. Remove from the oven and allow to cool slightly before turning the cakes onto a cooling rack.
Place the dark chocolate and 3 tablespoons of the cream into a small, microwaveable bowl. Zap in the microwave for 45 seconds. Whisk until smooth. Return to the microwave, if needed, for an additional 30 seconds or until chocolate is completely melted. Slowly whisk in the rest of the cream until a thin, smooth ganache is formed.
Place the remaining raisins in a plastic bag. Add the sugar and shake until coated.
When ready to serve, place warm cakes on plates. Spoon 2 tablespoons of rum over each cake. Drizzle warm ganache over each cake. Sprinkle with sugared raisins.
Serve with a smidgen of fresh whipped cream for that extra touch.
More About This Recipe
- Booze up your Valentines Day with these sexy Mini Chocolate Rum Raisin Cakes.
I like rum. It's mild and tasty and perfect with cake. And chocolate. And raisins. And in this recipe, which has rum WITH chocolate, cake, AND raisins? Well, hello handsome. How you doin?
Here's how to turn a single box of Betty Crocker chocolate fudge cake into a truly gorgeous dessert.
Grab some rum and raisins and toss them into a microwaveable bowl. Then, zap them for a good five minutes. Doing so will encourage the raisins to soak up the flavor of the rum, become soft and plump and perfect for swimming in your chocolate cake batter.
Speaking of chocolate cake. Say hello to your new best friend.
After a bit of clever mixing and finger licking, spoon your batter straight into a mini bundt cake pan.
WHAT? You DON'T have a mini bundt cake pan?! No panicky. You can also use a giant muffin tin. Grrr. Versatility is hawt.
Scootch your cakes out of the oven. Let them cool justabit, then shovel massive tablespoonfuls of rum right on top.
Then top it all with a dark chocolate ganache.
And if you're feeling really, really fabulous, sprinkle it up with some sugared raisins. They are as easy to make as tossing sugar and raisins together in a Ziploc bag.
I happen to think a good dollop of fresh whipped cream would be gorgeously appropriate at this point, but our chocolate cakes didn't make it far enough to wait for fresh whipped cream. But, this isn't about my cakes (which are conveniently sitting in my soul this minute.) This is your thing. Own it.
Now it's your turn. Dig right in and lick your fork clean.
Grrr. You wild and crazy rum raisin eater, you.
More Chocolate Love
Easy Chocolate Marshmallow Fudge Recipe
Chocolate Indulgence Martini Recipe
Chocolate Souffle Recipe
Triple Chocolate Cake Recipe
White Chocolate Mousse in Milk Chocolate Shells Recipe
Brooke blogs at Cheeky Kitchen where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!
Speak Up: Have a superb romantic dinner? Share it!
Mini rum cakes
I have a friend who makes awesome rum cakes. In fact, she plans on opening a small business to sell rum cakes. Her recipe is a secret, pase down from her grandma so obviously I don’t know what it is. But all her talk of rum makes made me want to try making some for the holidays.
I was actually surprised that I didn’t find as many rum cake recipes out there as I had expected to find considering rum cakes are pretty common around the holidays.
I chose a recipe for island rum cakes that I found on Sweetapolita. It is also because of this post that I found myself with another Nordic Ware bundt pan to my collection. I used my pan to make the chocolate gift cakelets.
These cakes were easy to make. They were very moist. The cakes had a rum flavor, but it wasn’t overpowering. I’m no expert on rum cakes but I enjoyed these cakes and would make them again.
HOW TO MAKE RAISIN CAKES
- Boiling Fruits: usually fruit cakes are made by soaking the fruits for at least a month in rum or any alcohol. but this recipe calls for boiling the raisins in water, sugar and butter along with a splash of rum. boiling the mixture makes the fruits soft and juicy which makes the cakes moist.
- The Spice Mixture: fruit cakes means spices. you need certain spices to be added in the cake to make the cake stand out. I like a mixture of cinnamon, cloves, cardamom. I even like to add a touch of pumpkin pie spice which has a mixture of whole lot of spices.
- Dry Ingredients: mix together the flour with baking soda and spices. mixing the dry ingredients in a separate bowl will allow us not to over mix the batter.
- Fruit Cake Batter: once the boiled fruit mix is cooled, fold in the dry ingredients. this step is crucial, never over mix the batter. just fold enough. over mixing will make the cake tough and dense
- Baking: baking the fruit cake to the precise time is important. don’t over bake the fruit cake else it will turn dry. if you are seeing the fruit cake getting too much colour on the top then cover the cake with a piece of foil to prevent them from burning.
- Final Touch for Fruit Cake: once baked you could serve it right away or you could brush the top of the cake with some more rum, wrap it tight in foil and store in fridge for later.
Chocolate rum and raisin cake
Every year, I am assigned the all-important task of making the Birthday cake for Guppy, my grandma, who this year turned 97 years old.
I’m going to backtrack a little bit. When I mentioned Guppy’s great health at her wondrous age, Maureen asked for a bit of the story of Guppy so I will tell a little.
You might understand why she is so tough when you hear she was a bushie. They lived on a cattle property quite a way from civilisation back when to make a phone call you had to ring the operator and I’m pretty sure there were only certain times of day the phone was available.
She grew all their fresh food and did a lot of the cooking while raising four children, the youngest being my mum. They battled fires and floods and droughts and plagues.
She is the eldest of 7 children (just she and her youngest sister are still alive) and her father died when she was quite young so she helped her mother out a lot with the younger children. Her mother sounds like an amazing woman and I have never heard anyone who knew her speak of her without a smile in their eyes.
Apparently she could turn just a few ingredients into enough food to feed 12 people and she was a wonderful cook.
Guppy has 8 grandchildren and 12 great-grandchildren and could tell you every one of their Birthday’s without a pause. She could probably tell you the current Suncorp share price or who won the football on the weekend too.
Really, the only thing slowing her down is her body now. She still tells me every now and then of a new recipe she created for dinner or her latest idea for a new invention (not crazy idea, great ideas usually!).
So you can see that such an amazing woman, deserves a show-stopping cake for her Birthday. Although Guppy doesn’t drink, she loves desserts with alcohol but more than that she loves chocolate. Clearly when I saw a rum and raisin chocolate cake, I couldn’t go past it.
I urge you to go the extra step and make the praline. It takes it from good-looking to spectacular. Enjoy!
Oh and a very Happy Valentine’s Day to you!
Your still hungry aren’t you? My best ever chocolate mud cake recipe should fix that…
Chocolate Rum Raisin Balls Recipe Instructions
In a small bowl soak sultanas in rum for 1 hour or overnight if time permits.
Process biscuits in a food processor until they resemble fine crumbs. Transfer to a bowl. Add cocoa, coconut, condensed milk, sultanas soaked in rum and vanilla extract. Mix until well combined.
Form the mixture into small rounded teaspoon balls and toss in coconut to coat. Refrigerate until serving time.