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Chocolate Rum Cake

May 30, 2013

No and Yes

Okay I am really not impressed with this cake recipe.  I followed it to the letter, but the outcome was not what I expected.  I had to double everything because I believe that any recipe which includes rum needs to celebrate the rum.  The cake was too bitter and the best part of the recipe was my addition which was the rum sauce.  To be honest I am being a little harsh as the cake was not that bad.  Nonetheless when it comes to rum recipes it is very important to know when to say no and yes.  Sometime more is better and sometimes less is more.  As Jack Sparrow so rightly said “Where’s the rum!”

This recipe was unfortunately adapted from Mary Berry’s Baking Bible (BBC Books, 2009).  Damn Mary you need to come with me to Barbados to taste the magic!




400g plain chocolate, 200g butter, 6 eggs (separated), 200g dark muscavado sugar, 100ml dark rum, 150g self raising flour, 100g ground almonds.



450g milk chocolate, 3 tsps apricot jam, 200g butter, 50g icing sugar.

Saucy Thingymabob:

175g milk chocolate, 175g white chocolate, 150ml double cream, 100g butter, 2 large egg yolks, 2 tbsps rum, 50g walnuts, 20g dried fruit (soaked in 10ml rum and 2 tsps honey).


1. Prepare 4 small 18 inch cake tins. Pre heat the oven to 180 degrees C.
2. Melt the butter with chocolate in a large pan.
3. In a large bowl beat in the egg yolks with the sugar.
4. Add the rum then the butter and chocolate.
5. When everything is mixed well sift in the flour and ground almonds.
6. Whisk the egg whites until the first peaks form.
7. Fold in the egg whites.
8. Divide the cake mixture into the tins.
9. Bake for 30 minutes.
10. Cool the cakes on wire racks.
11. When the cakes are cool beat the filling ingredients together in a bowl and layer the cakes with the filling but spreading the filling in the centre.
12. For the sauce melt the chocolates and beat in the butter and 140ml of the cream.
13. Add the egg yolks and rum and then heat in a pan.
14. Pour this over the cake.
15. Beat the rest of the cream until thick.
16. Pour this over the top of the cake and decorate with walnut halves and rum soaked dried fruit.


From → Baking, Desserts

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