Chocolate rum cake

This chocolate rum cake is a truly adults only cake, it’s rich and dark and a little bit boozy, one for real chocolate lovers.

This is a truly adults only cake, it’s rich and dark and a little bit boozy, one for real chocolate lovers. Great with coffee or served with good vanilla ice cream for dessert.

Tip! This cake is also fabulous served with summer berries and crème fraîche.

Ingredients

For the cake

  • 200g dark chocolate
  • 100g butter
  • 3 large eggs, separated
  • 100g muscovado sugar
  • 50ml dark rum
  • 75g self raising flour, sifted
  • 50g ground almonds

For the ganache and truffles

  • 100g dark chocolate - 37% cocoa solids is ideal, broken
  • 100ml double cream
  • 50ml dark rum
  • 2 tbsp cocoa powder, sifted
  • Flakes of gold leaf - optional

Instructions

1
Preheat the oven to 180˚C/160˚C fan /gas mark 4. Grease and line an 18cm round loose bottomed cake tin. To prepare the cake, place the chocolate and butter in a heatproof bowl over a pan of gently simmering water and warm until the butter has melted. Set aside to cool a little.
2
Whisk together the egg yolks and sugar until pale and fluffy, gradually add the rum and the cooled chocolate mixture whisking on a slow speed until thoroughly blended. Gently fold in the flour and ground almonds.
3
Place the egg whites in a clean, grease free bowl and whisk until stiff peaks form. Beat two tablespoons of the egg white into the chocolate mixture then carefully fold in the rest.
4
Pour into the prepared tin and bake in the centre of the oven for 40-45 mins until the cake is springy to the touch and is beginning to shrink away from the sides of the tin. Allow to cool for 10 mins then remove from the tin and cool fully on a wire rack.
5
For the ganache, melt the chocolate with the double cream in a heatproof bowl over a pan of gently simmering water. Once the chocolate has melted, add the rum, remove from the heat and beat until smooth. Allow the ganache to cool for about half an hour until it starts to thicken.
6
Place a plate under the cake on the cooling rack and pour the ganache in the centre of the top of the cake allowing it to drip down the sides until the cake is fully covered. The drips will be caught on the plate so return the surplus ganache to the heatproof bowl and allow it to set completely in the fridge.
7
Take teaspoon sized scoops of the set ganache and roll them into balls to form truffles - wetting your hands will make this easier. Roll the truffles in cocoa powder and arrange on top of the cake. Add gold leaf to decorate if desired.
Last updated one month ago

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