Lucy M. This cake combines the richness of dark chocolate with the warmth of rum, creating a dessert that’s both indulgent and sophisticated.
Introduction
Chocolate Rum Cake is one of those desserts that feels like a celebration all on its own. With its rich layers of chocolate and a subtle hint of rum, it’s the perfect treat for special occasions—or just because you feel like indulging. I love how the dark chocolate ganache and apricot jam bring everything together, adding just the right amount of sweetness. Trust me, this is a cake you’ll want to bake again and again.
Ingredients
For the Cake:
- 8 ounces (225g) dark chocolate, broken into pieces
- ⅔ cup (150g) salted butter, cubed
- 4 extra-large eggs, separated
- ⅔ cup (125g) dark muscovado sugar
- 4 tbsp (60ml) dark rum
- 1 cup (100g) all-purpose flour, sifted
- ¾ cup (80g) almond flour
- 1½ tsp baking powder
- ½ tsp salt
For the Filling and Frosting:
- 9 ounces (250g) dark chocolate, broken into pieces
- ⅔ cup (150g) salted butter, cubed
- 5 tbsp apricot jam
For the Optional Chocolate Ganache:
- 7 ounces (200g) dark chocolate, broken into pieces
- 5 tbsp half-and-half
- ⅓ cup (75g) salted butter, cubed
- 2 extra-large egg yolks
- 2 tbsp dark rum
Instructions
Make the Cake
Prepare a rich and moist chocolate sponge that serves as the foundation for this decadent dessert.
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake tin with parchment paper to prevent sticking.
Melt Chocolate and Butter:
In a heatproof bowl, melt the dark chocolate and butter over simmering water, stirring occasionally until smooth. Remove from heat and let it cool slightly.
Whip the Egg Yolks and Sugar:
In a large bowl, whisk the egg yolks and muscovado sugar together until pale and creamy. Stir in the melted chocolate mixture and dark rum.
Combine Dry Ingredients:
In a separate bowl, mix the all-purpose flour, almond flour, baking powder, and salt. Fold the dry ingredients into the chocolate mixture until just combined.
Beat Egg Whites:
In another bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter, one-third at a time, being careful not to deflate the mixture.
Bake:
Pour the batter into the prepared tin and bake for 30–35 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely on a wire rack.
Make the Filling and Frosting
Whip up a creamy chocolate frosting that perfectly complements the cake’s bold flavors.
Prepare the Chocolate Frosting:
Melt the dark chocolate and butter over simmering water, stirring until smooth. Allow it to cool to a spreadable consistency.
Assemble the Cake:
Slice the cooled cake horizontally into two layers. Spread a thin layer of apricot jam on the bottom layer, followed by a layer of chocolate frosting. Place the second layer on top and cover the entire cake with the remaining frosting.
Optional Chocolate Ganache
Add an extra layer of indulgence with a smooth, glossy ganache for a truly luxurious finish.
Make the Ganache:
Melt the dark chocolate, half-and-half, and butter together in a heatproof bowl. Stir in the egg yolks and rum until smooth. Pour the ganache over the frosted cake for an extra decadent finish.
Pro Tips
- Don’t have a piping bag? No problem! Use two sturdy plastic food bags layered together for extra strength. Snip a small corner off one end, and you’re ready to pipe frosting or ganache with ease.
- For the best texture, let the cake sit at room temperature for 15–20 minutes before serving to allow the frosting and ganache to soften perfectly.
Chocolate Rum Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake tin with parchment paper to prevent sticking.
- In a heatproof bowl, melt the dark chocolate and butter over simmering water, stirring occasionally until smooth. Remove from heat and let it cool slightly.
- In a large bowl, whisk the egg yolks and muscovado sugar together until pale and creamy. Stir in the melted chocolate mixture and dark rum.
- In a separate bowl, mix the all-purpose flour, almond flour, baking powder, and salt. Fold the dry ingredients into the chocolate mixture until just combined.
- In another bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter, one-third at a time, being careful not to deflate the mixture.
- Pour the batter into the prepared tin and bake for 30–35 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely on a wire rack.
- Melt the dark chocolate and butter over simmering water, stirring until smooth. Allow it to cool to a spreadable consistency.
- Slice the cooled cake horizontally into two layers. Spread a thin layer of apricot jam on the bottom layer, followed by a layer of chocolate frosting. Place the second layer on top and cover the entire cake with the remaining frosting.
- Melt the dark chocolate, half-and-half, and butter together in a heatproof bowl. Stir in the egg yolks and rum until smooth. Pour the ganache over the frosted cake for an extra decadent finish.
Notes
Pro Tips
- Don’t have a piping bag? No problem! Use two sturdy plastic food bags layered together for extra strength. Snip a small corner off one end, and you’re ready to pipe frosting or ganache with ease.
- For the best texture, let the cake sit at room temperature for 15–20 minutes before serving to allow the frosting and ganache to soften perfectly.
Nutritional Information (per slice, serves 12)
- Calories: 480
- Protein: 7g
- Fat: 30g
- Carbohydrates: 45g
- Sugar: 28g
- Fiber: 4g
For another irresistible treat, be sure to explore our Mary Berry Chocolate Victoria Sandwich Recipe. They’re every bit as satisfying as our Chocolate Rum Cake.
Conclusion
Chocolate Rum Cake is the perfect dessert for when you want to impress your guests or treat yourself to something truly indulgent. Its rich chocolate flavor, combined with the warmth of rum and the sweetness of apricot jam, makes it a standout on any dessert table. Try this recipe, and you’ll see why it’s a favorite in my kitchen!
