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Double Chocolate Rum Bundt Cake


  • 3 large eggs
  • 227 gram butter softened
  • 200 grams caster sugar
  • 150 grams of dark chocolate
  • 260 grams of flour
  • 20 grams of cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup of hot water
  • 1 teaspoon vanilla bean paste
  • 125 ml rum


  • Spray a large bundt pan (30 cm) with vegetable oil (wipe off excess with kitchen paper/towel).
  • Set the oven to 180 degrees Celsius (non-fan forced).
  • Melt the dark chocolate over a double boiler or microwave (taking care not to burn the chocolate). Set aside to cool.
  • In a stand mixer, beat the butter until fluffy, gradually adding the sugar.
  • Beat in the eggs one at a time.
  • Remove mixing bowl from the stand mixer and slowly mix in the melted dark chocolate with a spatula.
  • Mix in the rum and vanilla bean paste.
  • Sieve the flour, baking powder, baking soda, salt and cocoa powder into the wet mixture and mix thoroughly.
  • Add in the hot water, taking care to completely mix through.
  • Pour the mixture into the prepared bundt pan and bake for 45-55 minutes (or until wooden skewer comes out clean).
  • Let cool in the bundt pan for 10 minutes before turning over to a wire rack to cool.
  • Once cake is fully cooled down, dust on some icing sugar (I've recently discovered non-melting icing sugar and it works a treat for photography!)