Chocolate Rum Raisin Mini Cake

previous post: Cantaloupe Carrot Juice | next post: Milagaipodi/Dosa podi/ Spicy Lentil Chutney Powder

I promised my friend Andrea that I am going to make a cake for her after she came back from her vacation. Yesterday I made this cake. I asked her if she had any preference, which one you want. Instead of telling me what she wants she give me a compliment saying “whatever you make is delicious so surprise me”. I was in total dilemma. First I have to make a nice tasty cake which to keep my cooking skills in her good books, second I want to try a chocolate cake which I have never tried before. I am not chocoholic, but I love to have them occasionally. 

Next step was the hunt for a perfect recipe; you can find tons of chocolate cake recipes, some with egg and without eggless. I was not yet ready for eggless cakes, I need some more time. Chocolate is like a newlywed bride, you need to treat her gently, if one step goes wrong then the entire cake will end in garbage like getting life sour. I have a bottle of Hershey’s cocoa, which I decided to use, and then I came to know there difference between natural cocoa and Dutch processed cocoa. Natural one is bitter, less dark and it requires  baking soda as leavening. Other requires only baking powder. Then comes how much to use, usual thumb rule is for 1 cup of flour you need 1 teaspoon of baking powder or ¼ teaspoon of baking soda. Some recipes are using about 2 teaspoon of baking powder plus 1 teaspoon of baking soda. Finally I decide to use 1 teaspoon of baking powder and half teaspoon of soda.

I have seen buttermilk is used in most of chocolate cake recipe, so they also got into cake. Used 75% of olive oil and 25%butter as fat in the cake. My friend wanted a rum cake so I added rum soaked raisins also. I read that coffee brings out the flavor of chocolate so added that also. I also have a pack of Lindt 90% cocoa chocolate bar that was waiting to be used. Decide to give them a chance to participate in chocolate cake too. My hubby wanted to try first for ourselves to do a taste test before it giving to her. Hence I baked a cake for us in mini bundt and a 9 inch cake pan for her. Now I love mini bundt pan as they gives nice shape to cake and less time to bake, only time I hate them is cleaning time, it is really hassle to clean the nook and corner of it. While cake was baking my heart was pounding as to whether it going to be good or not. When the cake makes grand exist from the hot oven, I knew one thing they look great, and also tasted awesome. If you are a chocolate lover try this cake with or without rum soaked raisins, I prefer them to be present. These beauties are delicious, melt in mouth moist, crumbly cake, which conquer your heart at first bite, I didn’t use any glaze or frosting, if you want more chocolate try with your favorite version. 

Print recipe from here

What you need

Golden raisins: 1 cup
Rum: ½ cup ( I used Plantation Rum Grande Reserve Barbados)
All purpose flour: 2 cup
Baking soda: ½ teaspoon
Baking powder: 1 teaspoon
Cinnamon: 1 teaspoon
Salt: ½ teaspoon
Cocoa powder: ½ cup
Granulated sugar: 1 cup
Brown sugar: 1 cup (I used muscadvo suagar)
Olive oil: 1/3 cup
Unsalted butter: 1/8 cup ( softened at room temperature)
Dark chocolate: 1 ounce( I used Lindt 90 % cocoa dark chocolate bar)
Eggs: 2 no( at room temperature)
Butter milk: ½ cup ( I used ½ cup of milk + 1 teaspoon vinegar and set aside for 15 minutes)
Hot water: ¼ cup
Vanilla: 1 teaspoon
Instant coffee powder: 2 tablespoons (I used Nescafe classic)

How I made

Soak raisins in rum for overnight and set aside.

Pre heat oven to 350 F( If using convention oven like me reduce the temperature to 325F) Butter and flour the bundt pan and set aside. 
Dissolve coffee powder in ¼ cup of water and set aside. 
In a large bowl swift flour, baking soda, baking powder, salt, sugar( both brown and granulated), cinnamon and cocoa powder and set aside. 
In a small double boiler melt butter and chocolate bar and set aside. 
In a small bowl mix butter milk, olive oil and vanilla and set aside. Drain the raisins and add rum to the buttermilk mixture.
In a bowl of kitchen aid stand mixer fitted paddle attachment mix the flour-baking soda-baking powder-sugar (both brown and granulated)-cinnamon-cocoa powder and salt for 2 minutes at low speed, so that everything gets combined well. To this add one egg at time and continued to mix until everything incorporate well. Gradually add buttermilk mixture to flour-egg mixture and mix once again. Then add coffee and chocolate-butter mixture and combine everything well. Finally fold in raisin and set aside. 
Transfer the batter into prepared baking pan and bake for about 11 minutes or until the tooth pick comes out with little moist crumb attached to ends.

Cool the cake in the pan for 10 minutes, if you wish you can make the frosting and added to warm cake. 
Enjoy …….

Preparation time: For soaking raisin: overnight + 35 minutes
Yield: 24 no
Verdict: Yummy, it has good after taste
Will you make it again: Yes I will

I am linking this delicious mini cake to


Related Posts Plugin for WordPress, Blogger...

If you like this post,


  1. says

    i have fallen in love with the bundt cupcake moulds…noticed it in the mava as well as this perfect chocolate cupcakes…yummy!!

  2. says

    Yummy cake!! Rum-raisin is such a fantastic combo, and I can only imagine that adding chocolate would make it even better! :)

  3. says

    so cute…the mini bundt pan stole my heart but hesitant as u mentioned cleaning would be a hassle! somehow I can’t bring myself to using rum in my kitchen..and can anyone believe my kids don’t like chocolate in cakes?:( any ideas to change their mind??

  4. says

    YUmmy, yummy! Raisins! Love this recipe, the small cakes looks pretty good! Sounds amazing with a chocolate ganashe as frosting. =)

  5. says

    Wow, Swathi! These rum cakes are sold!…I must make them, love the recipe, and the fact that they are so darn cute, and mini shaped.

  6. says

    Swathi, this is on my list to try. Great flavor combination, thanks so much. I don’t have mini bundt pans, but I do have mini of another shape.

  7. says

    Swathi – what a wonderful friend you are to make these lovely looking cakes for someone else! Yum! Thanks for sharing this with us at the hearth and soul hop!

  8. says

    what a beautiful gesture and wonderful recipe. i love the idea of adding rum soaked raisins to luscious chocolate. thank you for sharing these fabulous cakes with tuesday night supper club!