Chocolate Butter Cake with Rum Cream Sauce


1½ cups flour
1 tablespoon baking powder
Pinch of salt
1 cup C&H® or Domino® sugar
3 eggs
½ cup (1 stick) melted unsalted butter
½ cup milk
2 ounces baking chocolate, finely chopped or grated

Rum cream Sauce:
4 tablespoons C&H® or Domino® sugar
4 tablespoons butter (unsalted)
1 cup cream
¼ cup rum


Serves 4 to 6

Preheat the oven to 375 degrees.

To prepare the batter:

In a bowl, combine all the dry ingredients. Add the eggs and mix well, stirring with a wooden spoon. Add the melted butter and the milk, and keep stirring until they are incorporated. Fold in the chocolate.

Pour the batter into a 9-inch springform pan and bake for 30 to 35 minutes. Let the cake rest for at least 10 to 15 minutes. Loosen the sides of the cake with a butter knife and then invert it onto a serving dish.

Make the Rum Cream Sauce right before serving.

To prepare the rum cream sauce:

Place all the sauce ingredients in a nonstick saucepan and cook over medium heat until the sauce starts to thicken, about 5 to 6 minutes.

Cut the cake into serving slices and serve with a spoonful of sauce on top of each.