Chocolate Rum Cake
Serves 12
25 mins prep
23 mins cook
60 mins Chilling Time for Ganache
108 mins total
Indulge in a rich, moist chocolate rum cake infused with spiced rum and layers of dark chocolate ganache buttercream frosting.
Chocolate Rum Cake
ozall purpose flour10-11% protein
ozdutch processed cocoa powder
tsp baking powder
tspbaking soda
large eggsroom temperature
ozwhole fat buttermilkroom temperature
Chocolate Rum Ganache Buttercream Frosting
ozdark chocolate (65-70% cocoa) finely chopped
tsppure vanilla extract or vanilla bean paste
tbspspiced rum
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Chocolate Rum Ganache Buttercream Frosting
Prepare ganache frosting first, so it can chill in the fridge while you bake the cake.
Place the heavy cream and butter in a medium saucepan on medium heat. Stir until the butter is melted.
oz unsalted butter
oz heavy cream
Add the chopped chocolate, powdered sugar, spiced rum, vanilla, and salt. Using a wire whisk stir until chocolate has melted to form a silky texture. Do not allow mixture to boil.
oz dark chocolate (65-70% cocoa)
oz powdered sugar
tsp pure vanilla extract or vanilla bean paste
tbsp spiced rum
tsp flaky sea salt
Immediately move from heat and transfer to a medium sized mixing bowl. Cover with plastic wrap and refrigerate for 1 hour. **If you chill for longer than an hour the frosting will need to warm to room temperature again to soften before whipping.
Chocolate Rum Cake
Preheat oven to 350℉ (180℃). For fan assist lower oven temp by 25°. Prepare two 9-inch cake pans with non stick spray and line the bottoms with parchment.
Add spiced rum and butter in a medium skillet on medium heat and cook until butter has melted. Stir together until creamy, remove from heat and let cool to room temperature.
oz unsalted butter
oz spiced rum
In a large bowl hand whisk together the flour, sifted cocoa powder, baking powder, baking soda, espresso powder, cloves, and salt. Set aside.
oz all purpose flour
tsp baking powder
tsp baking soda
tsp espresso powder
tsp ground cloves
oz dutch processed cocoa powder
tsp fine sea salt
In the bowl of a stand mixer fitted with whisk attachment or a large bowl using hand mixer, beat together eggs, granulated sugar and brown sugar. Add in the buttermilk and vanilla then mix again.
oz dark brown sugar
oz granulated sugar
large eggs
oz whole fat buttermilk
tsp pure vanilla extract or vanilla bean paste
Pour in the cooled buttered rum and oil, then mix again to incorporate.
oz sunflower oil
Add in 1/3 of the flour cocoa mixture to the wet ingredients and mix again on medium low. Repeat with remaining flour cocoa mixture until all a cake batter is formed. Scrape sides and bottom of bowl as needed.
Evenly divide the batter between the two prepared cake pans.
Transfer pans to the middle rack of the oven and bake for 23-25 minutes until a toothpick inserted into the center comes out clean. If you are using top and bottom oven racks, switch cake pans halfway through.
Place cake pans on wire rack to cool completely.
Assemble Cake
Remove cake layers from their pans and peel away bottom layer of parchment paper.
Remove bowl of ganache frosting from the fridge and using an electric hand mixer, whip 1-2 minutes to thicken into a spreadable frosting.
Place on layer on serving plate.
Spoon and smooth a thick layer of frosting across the top of the bottom layer.
Place the second layer of cake right side up onto the frosting. Use the remaining frosting to cover the top and sides of the cake.
Slice to serve.