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Mary Berry Chocolate Fudge Cake

Chocolate Rum Cake

This cake combines the richness of dark chocolate with the warmth of rum, creating a dessert that’s both indulgent and sophisticated.
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Servings: 8
Course: Dessert
Cuisine: British
Calories: 480
Ingredients Method Notes

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

Method
 

Make the Cake
  1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake tin with parchment paper to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  1. Melt the dark chocolate and butter over simmering water, stirring until smooth. Allow it to cool to a spreadable consistency.
  2. 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
  1. 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.