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
- Dark Rum, 1 cup
- Water, 1/2 cup
- Dark Brown Sugar, 1 cup
- White Sugar, 1 cup
- Butter, 1/2 cup
- Pecans, 1 cup
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.
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.