For the cake: – 1 and 3/4 cups all-purpose flour – 3/4 cup unsweetened cocoa powder – 2 cups granulated sugar – 1 and 1/2 teaspoons baking powder – 1 and 1/2 teaspoons baking soda – 1 teaspoon salt
– 2 large egg – 1 cup whole milk – 1/2 cup vegetable oil – 2 teaspoons vanilla extract – 1 cup boiling water
For the rum syrup: – 1/2 cup unsalted butter – 1 cup granulated sugar – 1/4 cup water – 1/2 cup rum (dark or spiced, depending on your preference)
For the chocolate ganache: – 1 cup heavy cream – 8 ounces semi-sweet chocolate, chopped – 2 tablespoons rum (optional)
Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 2 cups of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
Add Wet Ingredients: Mix in 1 cup of sour cream, 3/4 cup of vegetable oil, 1/2 cup of dark rum, 2 large eggs, and 2 teaspoons of vanilla extract until well combined.
Pour Batter into Pan: Pour the batter into the prepared bundt pan and spread it evenly.
Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Make Rum Glaze: In a small saucepan, melt 1/2 cup of unsalted butter. Stir in 1/4 cup of water and 1 cup of granulated sugar. Bring to a boil and let it simmer for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup of dark rum.
Glaze the Cake: Poke holes all over the warm cake using a skewer or fork. Pour the rum glaze evenly over the cake, allowing it to soak in.
Cool and Serve: Let the cake cool in the pan for about 10 minutes, then invert it onto a serving plate. Allow it to cool completely before slicing and serving.
Optional Garnish: Dust the top of the cake with powdered sugar or cocoa powder before serving for an extra touch.