Chocolate Filled Rum Cake

September 15, 2011

On our recent trip to Captiva Island, dinner at The Bubble Room was a given.  The restaurant and it’s menu haven’t changed a bit over the years.  A little updating might not be a bad idea but leave the desserts alone!  They’re so big we had to narrow it down to just one even for sharing.  The rum cake won and it got me thinking about trying to duplicate the moist cake and chocolate filling combo.  A family birthday a couple of weeks later gave me the chance to experiment.  Although this didn’t turn out like the cake from restaurant, it was still good.

I started searching for rum cake recipes.  Why do 99% of the them start with a boxed yellow cake and vanilla pudding mix?  I’m sure they turn out nice and moist but I still can’t bring myself to put pudding mix into anything, much less a boxed cake.  Of course I had procrastinated so with little time left it was back to a tried-and-true alternative with my usual Pound Cake, this time minus the almond extract.  The chocolate filling was easy.  I just made a batch of Chocolate Mousse.

Start by baking the cake the day before.  It’ll need to soak overnight.

  • Pound Cake (leave out the almond and add more vanilla extract)
  • Chocolate Mousse
  • Glaze:
  • Dark Rum, 1 cup
  • Water, 1/2 cup
  • Dark Brown Sugar, 1 cup
  • White Sugar, 1 cup
  • Butter, 1/2 cup
  • Pecans, 1 cup

Combine the sugars, butter, water and rum.

Bring the mixture to a low simmer and cook until the sugar is dissolved.  Set aside a cup of the mixture in the fridge for later use.

Start with a cooled cake.  Poke a bunch of holes in it.  I used this gadget from Pampered Chef.  I don’t even remember what it is supposed to do but I found it in the back of my gadget drawer and put it to use.  A fork will work just fine.  But really stab it.  A lot.  More than you think you should.  You want plenty of the rum glaze to get into the entire cake.

Spoon about half the glaze over the cake.

Now put the  cake back into it’s pan and do the same thing with the other side.  Poke a bunch of holes and pour the remaining glaze over the top.

It should be really soaked.   Put a plate over the top of the pan and turn the whole thing over every few hours, flip-flopping it so the rum mixture is more evenly distributed.  Let it soak overnight and into the next day.

Remember that cup of the glaze mixture you put in the fridge? When you’re ready to put everything together, bring that cup of glaze to a nice, low boil.  Let it cook until it begins to thicken just a bit.

Remove it from the heat, add the pecans and let it cool.  If you haven’t done so already,  whip up the chocolate mousse.

Start by slicing the cake into two layers.  Toothpicks as guides help me keep my cutting level but my layers still aren’t entirely even.  It didn’t matter.

Slather a whole bunch of chocolate mousse onto the bottom layer.

Put the top layer on and spoon the pecan glaze over the top.  Let it sit for a little while before serving.


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{ 4 comments… read them below or add one }

1 Rebekah Vance September 15, 2011 at 10:57 am

I miss the Bubble Room. Wish it was still in Winter Park. This cake looks so good, the filling is jumping out at me!


2 Kari Tyree September 15, 2011 at 11:03 pm

I remember going to the bubble room with Tyree in Captiva too and I totally agree that it needs to be updated. HA :D
I will be making this soon!!


3 karenbove September 16, 2011 at 8:04 am

I love all the old kitschy memorabilia but the place just seems like it could use a good cleaning. And the menu could use an update, even though I love the Eddie Fisherman!


4 eirini September 17, 2011 at 2:42 am



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