Chocolate fudge rum cake

Chocolate fudge rum cake

Prep time: 30 minutes Cook time: 45 minutes Serves: 12

Sarah Stachniuk of Carmichael was looking for a dense chocolate scratch cake recipe.We received an overwhelming number of wonderful-sounding chocolate cake recipes in response to Stachniuk's request.

Today's recipe comes from Jack Quartaroli of Sacramento, who has been making this cake for years.

We will feature more chocolate cake recipes in upcoming Mailbox columns.

Ingredients

¾ cup plus 2 tablespoons flour

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

2 ounces unsweetened baking chocolate squares, melted

1¼ cups granulated sugar

1 teaspoon unsweetened cocoa powder

1/3 cup boiling water

¾ cup unsalted butter

2 large eggs

½ cup sour cream

1 tablespoon dark rum, optional

Icing: 3 ounces semisweet chocolate pieces

¼ cup sifted powdered sugar

2 tablespoons unsalted butter, softened

2 tablespoons water

Pinch salt

1 tablespoon dark rum, optional

Instructions

Preheat oven to 325 degrees. In a large bowl, mix flour, baking powder, baking soda and salt until just mixed; reserve. In a food processor, mix melted chocolate, sugar and unsweetened cocoa powder and process for 1 minute. Add boiling water and butter, and process for 1 minute. Add eggs and process for 5 seconds. Add sour cream and rum (if using) and process until smooth, about 10 seconds.

Add reserved flour mixture and process on and off, only until smooth. Pour batter into springform pan sprayed with nonstick spray, and bake for 40 to 45 minutes. Cool.

Icing: Melt semisweet chocolate pieces and mix with powdered sugar, butter, water, salt and rum (if using) until smooth. Spread over top of cooled cake.

Per serving: 273 calories; 3 grams protein; 30 grams carbohydrates; 16 grams fat; 68 milligrams cholesterol; 164 milligrams sodium; 1 gram fiber; 53 percent calories from fat.