Chocolate Rum Bundt Cake

This is a rich and moist chocolate cake that combines the flavours of rum and orange.

It is a perfect cake for the Christmas season decorated with a light glaze or simply covered with a whisper of icing sugar.

Chocolate Rum Bundt Cake


  • 1 3/4 cups self raising flour
  • 1 cup light brown demerara  sugar
  • 1/2 cup dark cocoa (Van Houten)
  • 1 tsp bi-carb soda
  • 1 1/2 tsp orange zest
  • 4 tbsp orange juice
  • 1/2 cup olive oil
  • 1 tsp vanilla extract
  • 1 cup natural yoghurt
  • 4 tblsp dark rum
  • 2 eggs


  1. Pre-heat oven to 180 C
  2. Butter and flour a Bundt tin
  3. Sift flour, cocoa and bi-carb soda into a bowl
  4. Cream sugar and eggs in a large bowl
  5. Add orange zest and mix well
  6. Add olive oil, vanilla extract, rum and yoghurt and whisk  till well incorporated
  7. Whisk in orange juice.
  8. Fold through flour mix a little at a time till well combined.
  9. Pour the cake batter into the prepared bundt tin
  10. Bake at 180 C for 50 minutes or until a skewer comes out cleanly.
  11. Cool for about 10 minutes, then turn onto a wire cooling rack
  12. Once cool you may cover with your favourite icing or dust with icing sugar and decorate with glacé cherries as I have done.


You could substitute lime juice and zest in your cake and add some dark chocolate chips to enrich it.

IMG_20151212_011256- bundt cake 2

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