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I just want to quickly preface this post by saying although this is a cocktail inspired cake and the original recipe I’ve posted below calls rum, you can totally make this booze free! I know some people don’t want to run out and buy a bottle of rum just for one recipe. No problem! Just sub the rum in the cake for hot water and the rum in the icing for milk.
Will it taste exactly like a dark ‘N’ stormy? No. Will it be rich, chocolatey pound cake with flavor and personality for daaaaays? YES. Totally yes. See? Everybody wins 🙂
The pound cake foundation itself is so smooth it’s really like chocolate velvet! So soft and silky. And the flavors of molasses, ginger (x2), cloves, lime, and rum sink through in every bite, making each a kind of “Whoooooa” experience.
And the chocolate rum cream cheese frosting on top?!
RIDICULOUS! An experience all on its own.
Here’s the recipe! xo
Dark 'N' Stormy Chocolate Pound Cake
Ingredients
- 3/4 cup sugar
- Zest of 2 limes
- 1/2 cup vegetable oil
- 1/4 cup + 2 tablespoons molasses
- 1 tablespoon fresh ginger, peeled and grated
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 ground teaspoon cloves
- 1/4 teaspoon white pepper
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup hot water
- 1/4 cup dark rum
- 4 ounces dark chocolate, chopped
- 4 ounces unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 teaspoon vanilla
- 1 tablespoon dark rum
- 1 1/4 cups confectioners sugar
- 1/4 cup cocoa powder
Instructions
- Preheat oven to 350 degrees (F). Butter a large loaf pan, line with parchment paper, butter parchment paper, and set aside.
- In the body of a blender or food processor combine the sugar, lime zest, molasses, vegetable oil, and fresh ginger. Pulse until well blended. Pour mixture a large bowl and beat in eggs one at a time; set aside.
- In a large bowl combine flour, cinnamon, ground ginger, cloves, pepper, baking soda, and salt.
- Gradually pour the dry mixture into the wet ingredients, folding gently together with a rubber spatula.
- In a heatproof bowl combine boiling water and chopped chocolate, stir until chocolate is completely melted.
- Add chocolate/water mixture to cake batter, and stir to combine. Stir in rum.
- Pour batter into prepared cake pan and bake for 55-60 minutes, or until a cake tester inserted in the middle comes out clean.
- Transfer cake to a cooling wrack and cool completely before topping with frosting.
- While the cake cools, make your chocolate rum buttercream frosting!
- In a large bowl cream together the butter, cream cheese, and vanilla until light and fluffy. Beat in rum. Gradually add the confectioners sugar and cocoa powder, beating until well combined.
- Once cake is cooled, spread icing evenly over the top of the cake, cut into slices, and serve.
If I want to make this into a rectangle or round birthday cake instead of a loaf-style cake, any suggestions?
Hi Sailor. It can definitely be done, but you’ll need to majorly adapt the bake time depending on what size pan you choose to bake it in.
Did you end up making it in a round? Any idea how long a couple of 9″ rounds would take? Would I use this whole recipe for one 9″ round?
great blog, keep it up!
Lime zest in chocolate cake – what an interesting flavor pairing! This looks amazingly moist and decadent 🙂
Wow!! Amazing!
BEAUTIFUL!
Thank you, Ali! xo
there was this memorable tiki bar in cali that had the best dark & stormy cocktails I’ve ever had.
oh and the tiki decor was fabulous too!