**This post is made in collaboration with Eggland’s Best and Sur la Table. All content, ideas, and words are my own.**
Get excited because the holidays are around the corner. With that I’m sharing my latest riff on the classic holiday rum cake. It’s made from scratch and I gave it a dramatic makeover by making it a chocolate version.
To start, I’m all about from-scratch cakes, so yes it will take you a minute longer—the effort is well worth it. Next, Eggland’s Best eggs—I have strong feelings about their eggs,there’s nothing else like them. Their eggs are consistently better tasting and more nutritious. Compared to other eggs, Eggland’s Best eggs contain six times more Vitamin D, 25% less saturated fat, more than double the Omega-3s, ten times more vitamin Vtamin E, and more than double the vitamin Vtamin B12. And I love that they feed their hens an all-vegetarian feed that contains healthy grains, canola oil and a supplement of alfalfa, rice bran, sea kelp and vitamin Vtamin E. For the rum, be sure to use a dark rum it’s sweeter and deeper in flavor than the regular variety.
Now the best part— Eggland’s Best has teamed up with Sur la Table to develop a better-for-you cooking series that will have you excited to cook with your family. The recipes will of course feature Eggland’s Best eggs. Classes are taking place across the U.S. through the December 15, 2019. Learn more here: https://www.surlatable.com/classes/egglands-best/
Go check it out and bookmark this recipe. You won’t regret it.
Cheers to the holiday meals and holiday gatherings.
Chocolate Rum Cake
Yield: Serves 8
For the cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup ginger beer
- 10 tablespoons unsalted butter
- 3/4 cup unsweetened cocoa
- 1/2 cup dark rum
- 2 cups sugar
- 1/2 cup buttermilk
- 2 large Eggland’s Best eggs
- 1 tablespoon vanilla extract
For the glaze:
- 1/2 cup unsalted butter
- 1 cup sugar
- 1/2 cup dark rum
- 1/4 cup water
To make the cake: Heat oven to 350 degrees F. Cover a Bundt pan with non-stick baking spray.
Whisk together flour and baking soda; set aside. In a large saucepan, over medium heat, add the butter and ginger beer and stir until butter is melted. Remove pan from the heat. Add the unsweetened cocoa and sugar and stir to combine. Pour in the rum and stir to combine. Add the buttermilk, eggs and vanilla and stir to combine, Add the flour mixture and stir until no flour streaks remain. Pour batter into prepared Bundt pan and bake until cake tester inserted in the thickest part of the cake is free of wet batter (a few crumbs will be visible), about 45 to 50 minutes. In the meantime, make the glaze.
To make the glaze: In a small saucepan, over medium high heat, combine the butter, sugar, rum and water. Cook and stir until mixture comes to a boil. Lower heat and let simmer for 5 minutes, then remove from heat. Once the cake is done, transfer the Bundt pan to a wire rack to cool for 5 minutes. Invert pan and turn out the cake out onto serving plate. Use a skewer and poke holes all over the cake and brush the cake all over with the glaze. Serve warm. Cover cake with plastic wrap and store at room temperature for up to two days, if any leftovers remain.