Indulge in a rich, moist chocolate rum cake infused with spiced rum and layers of dark chocolate ganache buttercream frosting. Chocolate layer cake is the perfect chocolate lover's recipe for a Valentine's Day dessert or birthday cake.

🌿 Ingredients You Need & Why
- Spiced Rum
- Gives a taste of cinnamon, cloves, ginger, and vanilla enhances the chocolate notes of the cake and frosting.
- The hot buttered rum made with melted butter not only melts the chocolate, but it also blooms the cocoa powder.
- **The alcohol will bake out of the cake in the oven, leaving behind a subtle spiced flavor.
- Dutch Processed Cocoa Powder
- Creates a lovely rich chocolate profile to our rum cake. Sift cocoa powder through a wire sieve to prevent any lumps in the batter.
- Cloves and Espresso Powder
- Gives the cocoa powder a little extra chocolate kick.
- Dark Bittersweet Chocolate
- 65-70% cocoa creates a luxurious chocolate ganache frosting.
- Pastry Flour or All Purpose Flour
- To create a tender crumb in my cakes, I use a lower protein flour like pastry flour. A lower protein content of 9-10% when compared to All Purpose Flour at 11-12% lends to a softer more tender crumb and moist cake.

How to Make Frosted Chocolate Rum Cake
Start by weighing out all the ingredients and setting them out on your counter for easy access. Heat the butter and rum in a small saucepan, stirring until the butter is melted. Let the buttered rum cool completely. Prepare two 9-inch cake pans with baking spray and bottom layer of parchment paper and set them aside until the batter is ready.
Sift the flour and cocoa powder into a medium mixing bowl and whisk in the rising agents, espresso powder, salt and cloves. Separately, in a large mixing bowl of stand mixer beat together the eggs with both sugars. Pour in the buttermilk, cooled buttered rum, and oil. Then, mix again.
Spoon in the cocoa flour mixture a third at a time, mixing until you have a rich chocolate cake batter. Divide the cake batter between the two cake pans and bake.
To make the chocolate ganache frosting, combine all the ingredients into a medium sized saucepan. Heat on medium low until the chocolate and butter are melted, whisking into silky dark chocolate liquid. Transfer the chocolate ganache to a medium mixing bowl, cover with plastic wrap and refrigerate for an hour.
Whip the chilled ganache with a hand mixer until fluffy. Place one cooled cake layer on a serving plate, cover with chocolate frosting then, add the second cake layer. Spread frosting over the top and sides of the cake with an offset spatula. Slice and serve the cake plain or topped with berries.

Jenn's Baking Tips
What Baking Ingredients I Use and Why
Weigh Your Ingredients:
My recipes are all tested by weighing ingredient in grams to be the most accurate. By using a kitchen scale, your recipe will turn out as close to the written recipe as possible. This is the kitchen scale I use everyday.
Use High Quality Butter:
Make the cake batter with rich European style butter with 82% butterfat for the best flavor. Try brands like President, Plugra, Kerry Gold, or Vermont Creamery if you're in the States.
Weigh Cake Batter for Even Cake Layers:
To bake even layers, I always weigh the batter filled cake pans, using my kitchen scale. Tap the pans on the counter to release any extra air bubbles from the batter. Use baking strips like these, which I wrap around my cake pans for even heat distribution.
DO NOT OVER BAKE the Cake Layers:
Avoid overbaking the cake layers to keep them from becoming dry and crumbly! The cakes are done when the center sets and the edges start turning golden brown. Lightly press your finger on the center of the cake to test—if it feels slightly firm or offers a bit of resistance, it's ready.
Keep an Eye on the Oven:
Ovens heat differently, causing slight variations in baking times. For best results, watch your cakes closely and adjust as needed.
Storing and Freezing Cake Leftovers
Unfrosted cake layers can be wrapped in plastic wrap and stored in the fridge for 4-5 days of freshness. Or place wrapped layers in a freezer safe bag and freeze for up to 3 months.
Frosted cake is best kept at room temperature in an air tight container for 2-3 days of freshness. If placed in the fridge, the frosting will become firm, but you can refrigerate it for up to 5 days.
To revive a slice, just warm it slightly in the microwave for about 10 seconds to bring back softness in the frosting and moisture to the cake.

FAQ's
The spice rum creates a depth of lovely flavor to the chocolate cake. The alcohol will cook out of the cake, leaving just the flavor behind. But, if you need to swap it out use brewed coffee instead. I would also add a teaspoon of cinnamon to makeup for the lack of spices from the 'spiced rum'.
Make the chocolate ganache buttercream ahead and store it in the fridge until ready to assemble the cake. If ganache is left in the fridge overnight it will need to be gently warmed before whipping.
You can also make your cake layers the day before, wrap the cooled layers in plastic wrap and store them in the fridge until ready to assemble the next day.
Yes, this cake batter can be used to make 24 cupcakes. Divide the batter evenly amongst the cupcake liners.
Use a 1.5-2 tablespoon cookie scoop to equally measure each cupcake or simply fill each cupcake liner ¾ full with batter.
Place trays on middle rack of oven and bake at 350℉ / 180℃ / 160℃ Fan (convection) for 20-22 minutes.
Cupcakes will dome on top with a slight crack, should spring back when slightly touched with finger tip, or check for doneness by inserting a toothpick that comes out with clean with a few crumbs.
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Chocolate Rum Cake
Ingredients
Equipment
Method
- 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.125 grams (½ cup + 2 tbsp) unsalted butter200 grams (¾ cup + 2 tbsp) 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.250 grams (1.5 cups) dark chocolate (65-70% cocoa)110 grams (1 cup) powdered sugar1 teaspoon pure vanilla extract or vanilla bean paste3 tablespoons spiced rum½ teaspoon 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.
- Preheat oven to 350℉ / 180℃ / 160℃ Fan (convection). 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.113 grams (½ cup) unsalted butter240 grams (1 cup) 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.250 grams (2 cups) pastry flour2 teaspoons baking powder¾ teaspoon baking soda2 teaspoons espresso powder½ teaspoon ground cloves64 grams (¾ cup) dutch processed cocoa powder¾ teaspoon 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.165 grams (¾ cup) dark brown sugar100 grams (½ cup) granulated sugar2 large eggs180 grams (¾ cup) whole fat buttermilk2 teaspoons pure vanilla extract or vanilla bean paste
- Pour in the cooled buttered rum and oil, then mix again to incorporate.120 grams (½ cup) sunflower seed oil
- Add in ⅓ 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.
- 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.
Video

Notes
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- Make the chocolate ganache buttercream ahead and store it in the fridge until ready to assemble the cake.
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- Use a high quality dark bittersweet chocolate bar chopped into small chunks for your ganache.
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- Spiced rum can be swapped evenly for black spiced rum that has deep earthy notes of molasses, cinnamon, and orange zest.
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- Use cake pan strips for even baking and level cake layers.
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- Sift both the flour and cocoa powder for a lump free cake batter.
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- You can make your cake layers the day before, wrap the cooled layers in plastic wrap and store then in the fridge until ready to assemble the next day.
- Unfrosted cake layers can be wrapped in plastic wrap and stored in the fridge for 4-5 days of freshness. Or place wrapped layers in a freezer safe bag and freeze for up to 3 months.
- Frosted cake is best kept at room temperature in an air tight container for 2-3 days of freshness. If placed in the fridge, the frosting will become firm, but you can refrigerate for up to 5 days.
James Josey
Outstanding