Orange and Chocolate go together like sunshine and summer. They are just meant to be. I made these orange rum mini bundt cakes and just knew they needed to be covered in chocolate. They are so good! I love food that contains booze of any kind but chocolate and orange together too….OMG! I die!
I used Bacardi Oakheart Spiced Rum for these orange rum mini bundt cakes but any dark rum will work. The Oakheart rum just adds fabulous flavor to foods. It’s definitely my favorite to bake with. If you don’t love rum you can omit it from the recipe. These are great without the rum too. You just can’t go wrong when orange and chocolate are involved.
- 3 Tbsp unsalted butter, melted and cooled
- 1 cup sugar
- pinch of salt
- 3 eggs
- zest of 1 orange
- 1 1/4 cups flour
- 1 1/2 tsp baking powder
- 1/3 cup heavy cream
- 1/4 cup spiced rum (optional)
- 1 package (10 oz) bittersweet chocolate chips
- 6oz freshly brewed coffee
- pinch of salt
- 6 Tbsp unsalted butter, cut into small cubes
- Preheat oven to 375°. Grease and flour a mini bundt cake pan or a 9" round cake pan. In the bowl of a stand mixer, beat together sugar, salt, eggs and zest on high until thick and pale yellow, about 4 minutes.
- In a small bowl, whisk together flour and baking powder. Fold into egg mixture. Stir in melted butter and heavy cream.
- Pour batter evenly into cake molds stopping about 1/4" to 1/2" from top of mold. Bake for 25 to 30 minutes or until toothpick inserted comes out clean. Let cool in pan for 10 minutes.
- Use a serrated knife to shave cakes even with pan so they will sit flat. Invert cakes onto wire racks set over a rimmed pan covered in foil for easy cleanup. Poke holes all over cakes with toothpick. Spoon rum over cakes. Let cool completely.
- For glaze: In a double boiler or a heat proof bowl set over a pot barely simmering water, stir together chocolate chips, coffee and salt over medium heat until melted and smooth. Add butter, in small amounts at a time, and continue stirring until smooth. Let stand and allow to cool, stirring occasionally, until pourable (about 90°). Pour or spoon over cooled cakes until completely covered. Glaze should flow slowly over the sides of the cake while coating the cakes. (If mixture is to runny, allow to cool more or if not runny enough heat again and allow to cool until pourable.)