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.
Nicole @ Young, Broke and Hungry says
You are running high on the list of my favorite people ever for turning a dark and stormy cocktail into a cake with chocolate no less. Damn girl!
Stacy | Wicked Good Kitchen says
Boozy and dark…it’s the way to have cake. I love it. Girl, I swear…you bake faster than I can comment! I’m glad I got caught up with you. 🙂 Thanks for sharing and have a great week!
Lauren @ Jesus and a Side of Peanut Butter says
A great way to celebrate NATIONAL CHOCOLATE CAKE DAY! 😀
Amanda @ Once Upon a Recipe says
A cocktail, chocolate, and dessert, all in one. I am SO in.
Natalie @ Tastes Lovely says
I will definitely be using rum in this. Hurray for booze inside desserts! Sounds amazing.
Kayle (The Cooking Actress) says
Omgosh IT DOES look velvety!! So chocolateyyyy! in love!
Nicole ~ Cooking for Keeps says
So decadent!! And pretty too 🙂
Christine @ Cooking with Cakes says
this LOOKS rich… and I’m loving every second of it.
Stephanie @ Girl Versus Dough says
YEESSSS. I’ll have to make this rum-free for a few more months, but after that — ALL THE RUM. 🙂
Dan from Platter Talk says
I think from now on when asked how I like my cake, I’m going to have to respond, “Dark and Stormy!”
Love the addition of lime, especially with the rum (and chocolate.) Nicely done, Ashley!