Chocolate Rum Cake

Chocolate Rum Cake

3/4 cup unsalted butter
4 ounces dark chocolate, coarsely chopped
1 1/2 cups all purpose flour
2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
2 large eggs
1 cup milk
1/4 cup rum
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

Chocolate Glaze 
1/4 cup unsalted butter
2 tablespoons unsweetened cocoa powder
3/4 cup confectioners' sugar
1 tablespoon corn syrup
1 teaspoon vanilla extract

Heat oven to 350 degrees F.  Coat inside of a Bundt pan with butter.  Lightly dust with flour.

Melt butter in a small saucepan over medium heat.  Remove pan from heat and whisk in chocolate until melted.

In a medium mixing bowl, sift together flour, cocoa powder, baking soda and salt.

In a large mixing bowl, using a mixer on medium speed, beat together brown sugar, eggs, milk, rum, vanilla extract and melted chocolate mixture until well combined - about 2 minutes.  Reduce mixer speed to low and beat in flour mixture and chocolate chips until just combined.

Pour batter into prepared pan.  Bake 20 minutes.  Reduce heat to 300 degrees F., and bake an additional 20-25 minutes or until well risen, set, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool 30 minutes on a wire rack before running a knife around outer pan edges and inverting onto a platter.

To make the glaze, melt butter in a small saucepan over medium-low heat; whisk in cocoa powder, confectioners's sugar, corn syrup and vanilla until well combined and smooth.  Cool glaze enough for a good "drizzling consistency", and drizzle on top of cake.

Makes 8 servings