An alternative to the traditional plain white sugar glaze that typically adorns a Bacardi rum cake.
2/3 cup semi-sweet chocolate chips
2 tablespoons butter
2 tablespoons milk
2+ tablespoons rum
- Set up a double boiler to melt the chocolate chips by resting a glass bowl on top of a saucepan filled with boiling water. Add all 4 ingredients and stir frequently.
- Allow the chocolate mixture to simmer for 5 minutes. The goal is a shiny, smooth glaze that is perfectly drizzle-able. Too thick and you need to add more rum (or milk); too thin and you need to add more chocolate chips.
- Remove the glaze from heat and let cool until just warm to the touch.
This stuff is a fantastic accompaniment to pancakes, brownies and, of course, rum cake.