Blackbeard's Rum-infused Ghirardelli 100% Cocoa Powder Chocolate Cake
Prep Time:
Cook Time:
Yields:
Equipment:
Ingredients:
- 2 cups all-purpose flour
- 1 cup Ghirardelli 100% cocoa powder
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water
- 1/4 cup dark rum
Instructions:
- Preheat your galley oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, combine the flour, Ghirardelli cocoa powder, sugar, baking powder, baking soda, and salt.
- Add in the buttermilk, vegetable oil, eggs, and vanilla extract. Mix everything together until well combined.
- Pour in the hot water and dark rum, and mix until the batter is smooth and well incorporated.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it onto a wire rack to cool completely.
- Enjoy this decadent and rum-infused chocolate cake, ye scallywags! Arrr!