Black Rum and Molasses Chocolate Cake
A moist, rich chocolate cake infused with black rum and molasses, layered with a dark chocolate ganache for an indulgent dessert. This general-inspired desserts ready in about 60 minutes layers all-purpose flour, unsweetened cocoa powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 410 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/3 cup black rum
- 1/4 cup molasses
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
- 3/4 cup heavy cream
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, and 1/2 tsp salt; set aside.
- Step 2: In a large bowl, beat 3/4 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating well after each addition.
- Step 3: Stir in 1/3 cup black rum, 1/4 cup molasses, and 1 tsp vanilla extract until combined.
- Step 4: Alternately add the dry ingredients and 1 cup buttermilk to the wet mixture in three parts, beginning and ending with the dry ingredients. Mix until just combined.
- Step 5: Pour batter into a greased 9-inch round cake pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
- Step 6: For ganache, heat 3/4 cup heavy cream in a small saucepan until simmering, then pour over 1 cup dark chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth and glossy. Spread ganache over cooled cake before serving.
Frequently asked questions
How long does Black Rum and Molasses Chocolate Cake take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Black Rum and Molasses Chocolate Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Black Rum and Molasses Chocolate Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Black Rum and Molasses Chocolate Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Black Rum and Molasses Chocolate Cake?
General desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
