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4.67 from 3 votes

Best Chocolate Rum Cake

A super moist tres leches chocolate cake infused with rum, topped with homemade whipped cream, toasted pecans and coconut.
Prep Time10 mins
Active Time36 mins
Cake cooling and resting3 hrs 30 mins
Total Time4 hrs 16 mins
Course: Dessert
Cuisine: American
Keyword: boxed cake, homemade whipped cream, rum, Toasted Coconut, toasted pecans
Yield: 18
Calories: 402kcal

Materials

Cake:

  • 1 box devil's food cake, or dark chocolate cake
  • 3 large eggs
  • 1 cup water
  • 1/2 cup vegetable oil

Pirate's Milk:

  • 14 oz. sweetened condensed milk
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1/3 cup rum

Topping:

  • 2 cups heavy whipping cream
  • 4 Tbsp. powdered sugar
  • 2 Tbsp. rum, (or 1 tsp. rum extract)
  • 1 cup flaked coconut, toasted
  • 1/2 cup pecans, chopped and toasted

Instructions

Cake:

  • Preheat oven to 350°. Grease or spray bottom only of 13 x 9" baking dish. Make cake according to box directions. Let stand 5 minutes.
  • While oven is on, spread pecans and coconut on foil-lined sheet. Bake for 5 minutes, then stir. Bake another 5 minutes or until coconut starts to brown. Cool, then cover for topping later.

Pirate's Milk:

  • In medium bowl, whisk together milks, cream, and rum. Pierce top of cake with a fork every 1/2". Slowly and evenly, pour rum mixture over cake. Cover with foil and refrigerate for 3 hours.

Topping:

  • Chill large bowl and beaters. To bowl, add whipping cream, powdered sugar, and rum. Beat on high speed until soft peaks form. Spread onto cake, then sprinkle toasted coconut and pecans evenly over top. Enjoy!

Notes

Keep refrigerated.

Nutrition

Calories: 402kcal | Carbohydrates: 36g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 262mg | Potassium: 271mg | Fiber: 2g | Sugar: 26g | Vitamin A: 706IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 2mg