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Mini Chocolate Rum Cakes

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By Betty Crocker Kitchens
Updated Feb 27, 2023
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Looking for a flavorful dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this delicious chocolate rum cake.

Mini Chocolate Rum Cakes

  • Prep Time 30 min
  • Total 1 hr 25 min
  • Servings 12
  • Ingredients 10
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Ingredients

Cakes

Ganache Glaze

  • 6 oz bittersweet baking chocolate, chopped
  • 1/2 cup whipping cream
  • 1 tablespoon dark rum

Drizzle

  • 4 oz white baking chocolate bars or squares, chopped

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 2 (6-cup) miniature fluted tube cake pans with shortening; lightly flour. In medium bowl, beat cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, until smooth. Stir in chocolate chips. Divide batter evenly among pans.
  • Step 
    2
    Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Carefully invert each pan onto cooling rack; lift pan from cakes. Cool completely, about 30 minutes.
  • Step 
    3
    Place bittersweet chocolate in medium bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chocolate. Let stand 3 minutes. Stir in 1 tablespoon rum. Spoon glaze over cakes.
  • Step 
    4
    In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.

Nutrition

Nutrition Facts are not available for this recipe
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