Baba au Rhum
A ring-shaped rum cake made with yeast dough and a sweet orange-rum syrup.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 2+1/4 tsp active dry yeast
- 1/2 cup warm water, 115°F
- 3/4 cup unsalted butter, plus more for greasing the pan, softened
- 4 eggs
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 cup all-purpose flour
- 1 cup heaping raisins
- 6 tbsp orange juice
- 2/3 cup granulated sugar
- 2 tbsp orange liqueur
- 2 tbsp rum
- 2/3 cup water
- 1/3 cup dark chocolate chips
- 3 tbsp milk
Instructions
- 1
Start by creating the cake dough. Add the yeast to a large mixing bowl (or the bowl of your stand mixer). Add the warm water and let the yeast rest in the water for 5 minutes, until bubbly and frothy.
- 2
Add the unsalted butter, eggs, granulated sugar, salt, and 1 cup of flour. Mix on medium-low speed until relatively smooth. Add the remaining cup of flour and raisins, and again mix until incorporated and smooth.
- 3
Butter a bundt pan, then scrape the cake dough into the prepared pan. Smooth it out so that the dough is evenly dispersed. Cover the pan with plastic wrap and let the cake rest for 1 hour in a warm place.
- 4
Preheat the oven to 375°F. Bake the cake for 30 minutes, or until the cake is golden. Meanwhile, create the syrup by combining all the syrup ingredients in a small saucepan. Cook the syrup over medium heat until the sugar has dissolved and the syrup is heated through.
- 5
Once the cake is ready, turn it out onto a large baking sheet. Slowly pour the syrup all over the cake, making sure to pour very slowly so that the cake has a chance to absorb the liquid.
- 6
To create the ganache, simply warm the milk in a bowl in the microwave for about 10 seconds. Add in the dark chocolate chips and mix with a spoon until the chocolate is smooth and melted. Drizzle the chocolate over the cake, then serve.