Coffee and Rum Bundt Cake Archives

September is my birthday month, and while it’s nice to be a bit spoilt, I do usually end up baking my own cake, which is fine. I can never much be bothered to decorate a cake for myself, so I usually end up making something simple, and equally simple to decorate. This year I had some rum leftover from my visit to the Manchester Rum Festival, so I decided to make a coffee and rum bundt cake, drizzled with the best ever chocolate ganache, but more of that later.

It’s a pretty straightforward bake, and would be fine or even excellent baked in sandwich tins and turned into a standard looking cake, maybe filled with coffee buttercream. But I have a bundt tin and it makes anything I bake it it look super-fancy, so I used that. Here’s how I made my coffee and rum bundt birthday cake.

Coffee and Rum Bundt Cake

Ingredients

250g caster sugar
250g softened butter
4 eggs
250g self-raising flour
1 heaped teaspoon baking powder
1 teaspoon of vanilla extract
2 heaped teaspoons of instant coffee dissolved into 1 tablespoon of boiling water
2 tablespoons of your favourite rum, white, dark, spiced, it’s up to you

For the chocolate ganache –

200g chocolate, I used milk chocolate
300mls double cream
2 tablespoons of caster sugar
Splash of rum (optional)

Coffee and Rum Bundt Cake

How to make your Coffee and Rum Bundt:

Pre-heat the oven to 190° and liberally grease your bundt tin with melted butter.

Beat your butter and sugar together in a mixing bowl until light and fluffy. Add the vanilla, eggs, flour, baking powder, coffee and rum, and give them a really good mix.

Pour the mixture into your bundt tin. Smooth the top of the batter and bake in the pre-heated oven for 30 minutes. Once baked through, remove from the oven and leave to cool in the tin for at least 15 minutes.

Once cool, turn out onto a suitable plate or cake stand and make up the ganache to drizzle over. Do not even attempt to drizzle the icing on until the cake is fully cooled.

To make your ganache, chop up the chocolate and put it in a large, heatproof bowl. Pour the cream into a saucepan with the sugar and bring to a simmer over a medium heat, stirring all the time until the sugar is melted. Turn up the heat and bring to the boil, then quickly remove from the heat. Pour the hot cream over the chocolate and whisk until it is smooth and glossy. If you’re using rum, you can add a small splash at this point.

You will have lots of ganache, so drizzle it over your cake, be as generous as you want. You will likely have quite a lot left over, and that’s fine, because it is flipping fantastic over ice cream, or just spooned into your greedy face, my greedy face specifically!

It’s such a quick and easy bake, making the ganache was the trickiest part of it, and even that was straightforward. And everyone liked it so much, they all had two slices! Happy birthday me!