Chocolate Rum Raisin Mini Cake

Published: Jan 10, 2011 · Modified: May 19, 2017 ·by Swathi.This post may contain affiliate links ·

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: ⅓ cup
Unsalted butter: ⅛ 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

Hearth and Soul Hop vol. 30

Tuesday Night Supper Club

BYOB

Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.

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kitchen queen says

January 18, 2011 at 6:20 pm

hmmmmmmmmmmm! droolworthy and yummilicious cake.

Reply
Silence Sings says

January 14, 2011 at 11:16 pm

the mini Cakes look so tempting....

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Christy says

January 14, 2011 at 5:19 am

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!

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Christy says

January 12, 2011 at 9:36 pm

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!

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Lena Rashmin Raj says

January 12, 2011 at 6:48 pm

they are so cute.. wonderful snap swathi.. 🙂

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garlutti says

January 12, 2011 at 3:51 pm

I love these minicakes, looks delicious. Cheers Marimi

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HGourmet Foodie says

January 12, 2011 at 3:42 pm

Rum and chocolates.. That made my day!!! great combo for a cake.. Beautifully baked!!!!

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Jay says

January 12, 2011 at 2:09 pm

I love this...need to make asap...thanks Swathi for sharing this awesome recipe..
Tasty appetite

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MaryMoh says

January 12, 2011 at 8:56 am

So sweet of you to make these little beauties for your friend. I'm sure they brought big smiles 🙂 They look moist and delicious. I can never resist chocolate cakes. They are just too good! Thanks very much for sharing. MaryMoh at http://www.keeplearningkeepsmiling.com

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Indie.Tea says

January 12, 2011 at 7:09 am

Yum! I've been trying to imagine using rum raisins in a dessert other than ice cream - and yours sounds divine!

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Reeni says

January 12, 2011 at 2:48 am

What beautiful little cakes Swathi! Such delicious flavors you included. And the little bundts are so cute!

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Melynda says

January 11, 2011 at 11:34 pm

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.

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Peggy says

January 11, 2011 at 11:08 pm

This looks like a great chocolate cake! Love the mini bundts!

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♥Sugar♥Plum♥Fairy♥ says

January 11, 2011 at 7:59 pm

Am sure ur pal loved and enjoyed this wonderful cake!
Oh arent we spoiled for the wonderful choice of cacao powders?
Thannx for the tip on the fruit, any idea where its usually found ?

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Dimah says

January 11, 2011 at 7:56 pm

how adorable! love it, they look yummy too!

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G.Pavani says

January 11, 2011 at 7:36 pm

looks awesome ..like to a piece

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Panchpakwan says

January 11, 2011 at 6:35 pm

I think your friend is absolutely right abt your cooking..these mini cake looks so yummy and soft.

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saritha says

January 11, 2011 at 5:04 pm

rum cup cakes looking beautiful... they are really looking yummy...

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Elisabeth says

January 11, 2011 at 4:22 pm

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.
Delish...yummy!!!

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Sarah Naveen says

January 11, 2011 at 3:19 pm

So moist and yummy!!! gal i love this...so perfect!!

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Jaisy James says

January 11, 2011 at 11:24 am

looks so cute and yummy

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Nisa Homey says

January 11, 2011 at 5:37 am

Swathi...cake looks so moist and soft and feel like grabbing one.

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Satya says

January 11, 2011 at 4:56 am

Amazing cake... too good..

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honeybeecooksjackfruit says

January 11, 2011 at 4:39 am

So cute Swathi! I love mini anything! I have seen those baking pans so many times and been tempted to buy it.

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? says

January 11, 2011 at 2:52 am

Looks delicious!

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Faith says

January 11, 2011 at 2:27 am

What beautiful little cakes these are, Swathi! The addition of raisins sounds really delicious!

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PALATABLE says

January 11, 2011 at 2:07 am

Beautiful and yummy mini cake! Great, you had used only 1/8 cup of butter...

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Torviewtoronto says

January 11, 2011 at 1:56 am

beautiful looking mini cakes

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Pegasuslegend says

January 11, 2011 at 12:57 am

those little cakes are perfect!

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kothiyavunu.com says

January 11, 2011 at 12:28 am

adipoli swathi..undan njan ithu try cheyyandutou..i can feel the taste just looking that stunning pic..:)

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Miriam says

January 10, 2011 at 11:31 pm

Oh, yum! I've told you what a sucker I am for sweet cakes! Miriam@Meatless Meals For Meat Eaters

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Jisha says

January 10, 2011 at 10:48 pm

cake looks perfect and very very tempting.......YUm yum

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Talita says

January 10, 2011 at 10:25 pm

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

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Kairali sisters says

January 10, 2011 at 9:44 pm

Mini yummy cute rum raisin cake swathi...

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Ananda Rajashekar says

January 10, 2011 at 8:36 pm

i always wanted to bake them they looks so beautiful and any cake with rum i'm IN 🙂

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savitha ramesh says

January 10, 2011 at 8:33 pm

very soft and fine texture...oving ur cake....

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Reshmi says

January 10, 2011 at 8:25 pm

The cake looks so soft.. love the texture.. following u!

Also, there is a small giveaway in my blog.. Do participate in it!

http://rasoithekitchen.blogspot.com/

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Yummy Team says

January 10, 2011 at 7:45 pm

Beautiful looking mini cakes, Swathi..Great recipe too..

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Pushpa says

January 10, 2011 at 7:33 pm

Looks do delicious and cute Swathi,pass me the plate please.

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Priya says

January 10, 2011 at 6:23 pm

They looks soo cute and adorable, feel like grabbing..

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Gulmohar says

January 10, 2011 at 6:23 pm

Mini cakes look so cute...loved all the flavors went into it 🙂

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Harini says

January 10, 2011 at 6:19 pm

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??

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aipi says

January 10, 2011 at 6:16 pm

They look totally cute n delicious..beautifully presented!

US Masala

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sinfullyspicy says

January 10, 2011 at 6:00 pm

These mini cakes look soo soft and yum.I really wanna buy a bundt pan after seeing these.

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Rachana says

January 10, 2011 at 5:42 pm

These mini cakes look so cute and Yummy.

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Ameya says

January 10, 2011 at 5:31 pm

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

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Roshan says

January 10, 2011 at 5:00 pm

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

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Pavithra says

January 10, 2011 at 4:50 pm

Wow that looks super cute and fabulous.

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Kurinji says

January 10, 2011 at 4:39 pm

Fabulous....

Kurinji kathambam

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Priya Sreeram says

January 10, 2011 at 4:32 pm

Swathi i just loved it --the texture and colour looks fab !! Ur friend is right u bring magic to ur dishes !

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Chocolate Rum Raisin Mini Cake

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