Alejandra Ramos' Chocolate Rum Cake


 (Alejandra Ramos/

Tired of having guests ignore the fruitcake that somehow survived Christmas past? Toss aside the dried out, stale pastry and delight loved one this holiday season with a luscious, boozy dish.

While you may not be celebrating in the balmy islands this year, you can deliver a taste of the tropics with another traditional treat that’s certain to make guests yearn for seconds. Culinary instructor Alejandra Ramos of Always Order Dessert gives rum cake a mouthwatering twist by adding chocolate…lots of it.

“Rum cake has long been my favorite type of Christmas treat,” explains Ramos. “When we were kids, my dad used to pick up a cake from a local health food restaurant to serve with Christmas Eve dinner. I have no idea why the place made totally not-at-all healthy rum cake, but it did, and it was delicious and yes…we ate it even though we were kids.”

While working on a project, Ramos discovered that a young fan mentioned her favorite pastry was rum cake, which prompted her to create a festive one anyone can prepare and enjoy.

“The chocolate flavor in this cake comes from a combination of both cocoa powder and melted chocolate chips,” says Ramos. “Together they give the cake a rich chocolate flavor and a lovely dark color. I also added cocoa to the soaking syrup at the end for additional deliciousness.

Ramos’ rum cake is a moist, crumbly dessert bursting with rich chocolate that instantly melts in your mouth, ending with a sudden sweetness of sun-soaked spices. Expect no prunes or raisins here, only velvety vanilla and buttery goodness. She also suggests baking some of the batter in miniature bundt cake molds for individual cakes, which can be given away as gifts.

You could also freeze the chocolate rum cake to enjoy extra slivers after Christmas, but the dessert may not last for so long.

For the full recipe, click here.