Bermudian Chocolate Fudge Cake

Ingredients

The Bermudian Chocolate Fudge Cake differs from the original Texas Sheet Cake by incorporating the flavors of Bermuda. The addition of Bermuda rum adds a unique twist to the cake, infusing it with the island's distinct character. The glaze is also slightly modified to enhance the chocolate flavor and achieve a glossy finish that is characteristic of Bermudian desserts. We alse have the original recipe for Texas Sheet Cake, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) buttermilk 1/2 cup (120ml) buttermilk
• 1/2 cup (120ml) brewed coffee, cooled 1/2 cup (120ml) brewed coffee, cooled
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (60ml) Bermuda rum 1/4 cup (60ml) Bermuda rum
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 cup (30g) unsweetened cocoa powder 1/4 cup (30g) unsweetened cocoa powder
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 3 cups (360g) powdered sugar 3 cups (360g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 62g, 46g
• Protein: 4g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. 2.
   In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
3. 3.
   In a separate bowl, whisk together the buttermilk, coffee, vegetable oil, eggs, vanilla extract, and Bermuda rum.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. 5.
   Pour the batter into the prepared baking pan and spread it evenly.
6. 6.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   While the cake is baking, prepare the chocolate glaze. In a saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk until smooth.
8. 8.
   Remove the saucepan from heat and whisk in the powdered sugar and vanilla extract until the glaze is thick and glossy.
9. 9.
   Once the cake is done baking, remove it from the oven and let it cool for a few minutes.
10. 10.
    Pour the chocolate glaze over the warm cake, spreading it evenly with a spatula.
11. 11.
    Allow the cake to cool completely before serving.

Treat your ingredients with care...

• Bermuda rum — Choose a high-quality Bermuda rum to enhance the flavor of the cake. If you prefer a non-alcoholic version, you can substitute rum extract or omit it entirely.

Tips & Tricks

• For an extra burst of flavor, add a handful of chopped Bermuda cherries or walnuts to the cake batter before baking.
• Make sure to let the cake cool completely before pouring the glaze to prevent it from melting or becoming too runny.
• Dust the finished cake with a sprinkle of powdered sugar or garnish with fresh Bermuda cherries for an elegant presentation.
• Serve the cake with a scoop of Bermuda vanilla ice cream for a delightful combination of flavors.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Bermudian Chocolate Fudge Cake at room temperature to allow the flavors to fully develop. Cut it into squares and serve on dessert plates or in individual bowls. Add a dollop of whipped cream or a scoop of Bermuda vanilla ice cream on the side for an extra touch of indulgence.

Presentation advice

To present the Bermudian Chocolate Fudge Cake, place a square of cake on a dessert plate. Drizzle some additional chocolate glaze over the top and sprinkle with powdered sugar. Garnish with a fresh Bermuda cherry or a sprig of mint for an elegant finishing touch.