Chocolate. Espresso. Dark Rum. This isn’t your grandma’s Bundt cake—unless she was delightfully bold and knew how to throw a party. Rich, moist, and unapologetically indulgent, this cake warms the soul and will perk up any gathering.

Not only does this cake have an espresso and dark rum glaze, but it is also drizzled with an espresso and coffee liqueur chocolate sauce.

Ingredients:

For the cake:

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1/2 cup ginger beer
• 10 tablespoons unsalted butter
• 3/4 cup unsweetened cocoa plus additional for dusting Bundt Pan
• 1/2 cup dark rum
• 2 cups sugar
• 1/2 cup buttermilk
• 1 tablespoon apple cider vinegar
• 2 large eggs
• 1 tablespoon vanilla paste
• 1/4 cup instant espresso

For the glaze:

• 8 tablespoons unsalted butter
• 1 cup sugar
• 3/4 cup dark rum
• 2 tablespoons instant espresso

Instructions:

Preheat & Prepare

• Preheat your oven to 350°F (175°C).
• Generously grease a Bundt pan with vegetable shortening, then dust with unsweetened cocoa powder. Set aside.

Make the Cake

• In a bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large saucepan over medium heat, combine butter and ginger beer. Stir until the butter melts.
• Remove from heat and whisk in cocoa powder and sugar until smooth.
• Stir in the rum, followed by the buttermilk, eggs, and vanilla.
• Add the apple cider vinegar and mix well.
• Gently fold in the dry flour mixture until just combined.
• Pour the batter into the prepared pan and bake for 45–50 minutes, or until a cake tester inserted into the thickest part comes out clean.

While the Cake Bakes – Make the Glaze

• In a small saucepan over medium-high heat, combine butter, sugar, rum, and espresso.
• Stir until the mixture begins to boil.
• Reduce heat and let simmer for 5 minutes.
• Remove from heat and set aside.

Finish & Serve

• Once the cake is done, transfer the pan to a wire rack and let cool for 5 minutes.
• Invert the cake onto a serving plate.
• Using a skewer, poke holes all over the surface, then brush generously with the warm glaze.
• Serve warm—or let the flavors settle into the cake as it cools.