Chocolate Rum Cake

Slice of chocolate cake with chocolate ganache frosting topped with red currants on a plate with a fork.

5 from 18 votes

Indulge in a rich, moist chocolate rum cake infused with spiced rum and layers of dark chocolate ganache buttercream frosting.

Prep Time25

Cook Time23

Chilling Time for Ganache1

Total Time1 48

Course: Dessert

Cuisine: American

Servings: servings

Author: Jenn Davis

Equipment

Ingredients

Chocolate Rum Cake

113 grams unsalted butter
240 grams spiced rum
250 grams all purpose flour 10-11% protein
64 grams 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 dark brown sugar
100 grams granulated sugar
180 grams whole fat buttermilk room temperature
2 teaspoons pure vanilla extract or vanilla bean paste
120 grams sunflower oil

Chocolate Rum Ganache Buttercream Frosting

125 grams unsalted butter
200 grams heavy cream
250 grams dark chocolate (65-70% cocoa) finely chopped
110 grams powdered sugar
1 teaspoon pure vanilla extract or vanilla bean paste
3 tablespoons spiced rum
1/2 teaspoon flaky sea salt

Metric - US

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.

Video

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