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This is my adult version of the Matilda cake, a rich, moist chocolate rum cake infused with spiced rum and layers of dark chocolate ganache buttercream frosting. A truly indulgent, yet approachable two layer chocolate cake for chocolate lovers.
This made from scratch chocolate cake is bringing all the dark chocolate flavor to the party! The moist texture of the cake crumb is a result of additional liquid from the rum, brown sugar, oil and buttermilk. The spiced rum replaces the need for boiling coffee to bloom the cocoa, like I use in my dark chocolate cupcakes and chocolate sour cream cake recipes. Sunflower oil helps keep the cake moist for days, while the butter enhances the overall taste.
For a more elevated take on chocolate cake, rum has also been added to the whipped chocolate ganache frosting for a silky delectable topping. My chocolate ganache buttercream would also be a great topping choice.
Key Ingredients & Test Notes
- 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.
- Buttermilk: The addition of acidic buttermilk to the batter creates a cake that stays moist for days!
- Dutch Processed Cocoa Powder: Creates a lovely rich chocolate profile to our rum cake.
- Test Note: 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: I use 65-70% cocoa to create a luxurious chocolate ganache frosting.
- Lower Protein All Purpose Flour: For a tender cake crumb, I prefer to use a flour with a lower protein content of 9-10.5%.
How to Make Chocolate Rum Cake
- Heat the butter and rum in a small saucepan, stirring until the butter is melted. Let the buttered rum cool completely.
- Sift the flour and cocoa powder into a medium mixing bowl and whisk in the baking powder, baking soda, espresso powder, salt and cloves.
- Separately, in a large mixing bowl of stand mixer beat together the eggs with both sugars until well combined.
- Pour in the buttermilk, cooled buttered rum, and oil. Then, mix again into a light brown creamy liquid.
- Spoon in the cocoa flour mixture a third at a time, mixing until you have a rich chocolate cake batter.
- Divide the cake batter evenly 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.
- Once chilled the liquid ganache frosting should be thicker, like peanut butter. Whip with a hand mixer until fluffy and spreadable.
- 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 Tips
- Weigh Your Cake Batter: 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.
- Try Baking Strips: For even tops use baking strips like these, which to wrap around the cake pans for even heat distribution.
- DO NOT OVER BAKE: 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.
- Don’t Chill the Ganache Frosting too long: Frosting that has been chilled for longer than hour will become a bit firm for whipping. If this happens, just let it sit on the counter for a bit to warm before beating with the mixer.
Storage & 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 airtight 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.
FAQs
Can I substitute the Rum?
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’.
Can this be made ahead?
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.
Can this be converted into cupcakes?
Yes, this cake batter can be used to make 24 cupcakes. Divide the batter evenly amongst the cupcake liners.
Use a 1.5-2 Tbsp cookie scoop to equally measure each cupcake or simply fill each cupcake liner 3/4 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.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Chocolate Rum Cake
Indulge in a rich, moist chocolate rum cake infused with spiced rum and layers of dark chocolate ganache buttercream frosting.
Click Here for Help with Ingredients in this Recipe
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.
Equipment
Recipe Video
Ingredients
Chocolate Rum Cake
- 113 grams (½ cup) unsalted butter
- 240 grams (1 cup) spiced rum
- 250 grams (2 cups) all purpose flour, 10-11% protein
- 64 grams (¾ cup) dutch processed cocoa powder
- 2 teaspoons espresso powder
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 3/4 teaspoon fine sea salt
- 2 large eggs, room temperature
- 165 grams (¾ cup) dark brown sugar
- 100 grams (½ cup) granulated sugar
- 180 grams (¾ cup) whole fat buttermilk, room temperature
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 120 grams (½ cup) sunflower oil
Chocolate Rum Ganache Buttercream Frosting
- 125 grams (1/2 cup + 2 tbsp) unsalted butter
- 200 grams (3/4 cup + 2 tbsp) heavy cream
- 250 grams (1.5 cups) dark chocolate (65-70% cocoa), finely chopped
- 110 grams (1 cup) powdered sugar
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 3 tablespoons spiced rum
- 1/2 teaspoon flaky sea salt
Instructions
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.125 grams unsalted butter , 200 grams 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 dark chocolate (65-70% cocoa), 110 grams powdered sugar, 1 teaspoon pure vanilla extract or vanilla bean paste, 3 tablespoons spiced rum, 1/2 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.
Chocolate Rum Cake
- 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 unsalted butter , 240 grams 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 all purpose flour, 2 teaspoons baking powder, 3/4 teaspoon baking soda, 2 teaspoons espresso powder, 1/2 teaspoon ground cloves, 64 grams dutch processed cocoa powder, 3/4 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 dark brown sugar, 100 grams granulated sugar, 2 large eggs, 180 grams whole fat buttermilk, 2 teaspoons pure vanilla extract or vanilla bean paste
- Pour in the cooled buttered rum and oil, then mix again to incorporate.120 grams 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.
Notes
- Ingredients Used
- Flour: Gold Medal All Purpose Flour 10.5-11% protein
- Butter: President Unsalted European Style Butter 82% butterfat
- Storage
- 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.
- Oven: This recipe was written for a conventional oven (top and bottom heat). For convection fan ovens, reduce the temperature by 25 degrees and begin checking for doneness 75% of the way through baking.
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.
Nutrition
Calories: 675kcal, Carbohydrates: 62g, Protein: 7g, Fat: 43g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 427mg, Potassium: 233mg, Fiber: 6g, Sugar: 40g, Vitamin A: 807IU, Vitamin C: 0.1mg, Calcium: 103mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!
Hello Jenn, I apologize for reaching out with another question. Could I use canola oil instead of sunflower oil?
Hello Jen, I am going to make this beautiful cake for a ladies gathering. Please bare with me I’m new at baking cakes. I have a question on the flour. On the notes it says: Gold Medal All Purpose Flour 10.5-11% protein, but the recipe card says: pastry flour, 9-10% protein. Which one do I choose? And is the four bleached or unbleached? Thank you.
Hi Diana, You can use Gold Medal if you have access to it. Any AP flour that 10-11% protein will create a nice tender crumb, and I always use bleached flour. Please let me know how it goes. 🙂
Thank you so much Jenn. I do have access to Gold Medal. I will be making the cake in May. I will let you know how it went. Best regards!
Wonderful! Happy to answer any questions along the way.
Hi Jenn, I’ve never used sunflower oil before. I found here an organic sunflower oil by La Tourangelle. Would this oil be good for this recipe?
Sure! Any neutral oil will do. I just buy the cheapest one at the store:) Or plain vegetable oil.
if i use normal rum? does it get lost in the cake?
also, what about using a raspberry jam as filling?
Hi Cris, You could use regular dark rum, but you may want to add some warming spices like ginger and cinnamon to account for not using spiced rum. Try 1/4-1/2 teaspoon of each. Raspberry jam filling sounds fabulous. Make a border of chocolate frosting on the top of the bottom layer to encase the raspberry jam so it doesn’t ooze out. Let me know how it goes!
Do you think I can make this in a pretty Bundt pan and drizzle the chocolate ganache over the top?
Hi Marianne! I haven’t yet tested this as a bundt cake. My advice would be to fill your bundt pan about 2/3 to 3/4 full of batter to prevent overflowing. This frosting is a whipped ganache buttercream and would only be a pourable consistency before chilling and whipping. It would be quite liquid before this step and not a traditional liquid chocolate ganache. If you choose to try it out, please let me know how it goes 🙂
Delicious moist cake, made for a birthday. First time of making and a big success. Feeds 12-14 generously. I didn’t have much rum, so used it for the icing and made up the shortfall in the cake with strong coffee. Served with homemade fior di latte
Delicious moist cake, made for a birthday. First time of making and a big success. Feeds 12-14 generously. I didn’t have much rum, so used it for the icing and made up the shortfall in the cake with strong coffee. Served with homemade fior di latte
Outstanding