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Recipe Reviews 1 review
Chocolate Rum Cake
High altitude changes. Add 2 TBL. flour, 1 TBL oil, 1 TBL rum or water. I also poked holes in the cake while it was still in the pan with a wood screwier poured half the glaze. The turn it on a plate and poked more holes and rest of the glaze. I then made a chocolate rum ganache. 1 cup heavy cream to boil. poured it over 9 oz bittersweet chocolate and 1 TBL. rum. then drizzled it over the cake I refrigerated overnight. Then place 12 whole pecans identifying each piece. It was a smash at the party.

10 users found this review helpful
Reviewed On: Dec. 31, 2009

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