Barbados Chocolate Rum Cake

Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set aside.

Combine the chocolate cake mix, instant chocolate pudding mix, eggs, water, light olive oil, dark rum, and dark sugar in a large mixing bowl.

Beat the mixture on medium speed for 2-3 minutes until smooth and well combined, ensuring there are no lumps from the dry ingredients.

Pour the batter into the prepared baking pan, spreading it evenly to the edges.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before turning out onto a wire rack to cool completely.

Slice and serve at room temperature or slightly warm, optionally with whipped cream or ice cream if desired.