Chocolate Rum Cake from Scratch

Ingredients:

For the cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup ginger beer
• 10 tablespoons unsalted butter
• 3/4 cup unsweetened cocoa powder
• 1/2 cup dark rum
• 2 cups sugar
• 1/2 cup buttermilk
• 2 large eggs
• 1 tablespoon vanilla extract

For the glaze:

• 1/2 cup unsalted butter
• 1 cup sugar
• 1/2 cup dark rum
• 1/4 cup water
• 1/4 teaspoon ground ginger (optional)
• 1/4 teaspoon ground cloves (optional)

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C). Cover a Bundt pan with non-stick baking spray.
2. Combine dry ingredients: Whisk together flour, baking soda, and salt.
3. Melt butter and ginger beer: In a large saucepan, melt butter and ginger beer over medium heat.
4. Add wet ingredients: Add unsweetened cocoa powder, sugar, rum, buttermilk, eggs, and vanilla extract to the butter and ginger beer mixture. Stir to combine.
5. Combine wet and dry ingredients: Gradually add flour mixture to wet ingredients, stirring until no flour streaks remain.
6. Bake: Pour batter into prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the thickest part comes out clean.
7. Make glaze: In a small saucepan, combine butter, sugar, rum, water, ginger, and cloves (if using). Bring to a boil, then reduce heat and simmer for 5 minutes.
8. Glaze cake: Transfer Bundt pan to a wire rack to cool for 5 minutes. Invert cake onto a serving plate and poke holes all over. Brush with glaze.
9. Serve: Serve warm. Cover leftovers with plastic wrap and store at room temperature for up to two days.

Optional additions:

• For extra flavor: Add ground ginger and cloves to the glaze.
• For a richer flavor: Use dark brown sugar and molasses in the cake batter.
• For a spicier kick: Add a pinch of cayenne pepper or red pepper flakes to the cake batter.
• For a crunchier texture: Add chopped walnuts or pecans to the cake batter.

Enjoy your delicious and decadent Gingerbread Bundt Cake!