This Mary Berry Chocolate Rum Cake is a rich and moist chocolate cake infused with dark rum, making it a perfect dessert for chocolate lovers. It’s filled and covered with a glossy chocolate icing that melts in the mouth. Serve it as an afternoon dessert with tea or as a decadent pudding with single cream.
Ingredients Needed:
For the cake:
- 200g (7 oz) plain chocolate, broken into pieces
- 100g (4 oz) unsalted butter, cubed
- 3 eggs, separated
- 100g (4 oz) dark muscovado sugar
- 50ml (2 fl oz) dark rum
- 75g (3 oz) self-raising flour, sifted
- 50g (2 oz) ground almonds
For the filling and icing:
- 225g (8 oz) plain chocolate, broken into pieces
- 100g (4 oz) unsalted butter, cubed
- 4 tbsp apricot jam, warmed
For the chocolate ganache (optional):
- 175g (6 oz) plain chocolate, broken into pieces
- 4 tbsp single cream
- 50g (2 oz) butter, cubed
- 2 egg yolks
- 1 tbsp rum
How To Make Chocolate Rum Cake:
- Preheat the oven: Set the oven to 180°C/350°F/Gas 4. Grease and line a 20cm (8 in) round cake tin with baking paper.
- Melt the chocolate and butter: Place the chocolate and butter in a heatproof bowl over a pan of simmering water. Stir gently until melted, then remove from the heat and allow to cool slightly.
- Whisk the egg yolks and sugar: In a large bowl, whisk the egg yolks and muscovado sugar with an electric whisk until pale and creamy. Stir in the cooled chocolate mixture and rum, then gently fold in the flour and ground almonds.
- Whisk the egg whites: In a separate bowl, whisk the egg whites until stiff but not dry. Carefully fold them into the cake mixture, keeping as much air in as possible.
- Bake the cake: Pour the mixture into the prepared tin, level the surface, and bake for 45 minutes, or until the cake feels firm to the touch. Let it cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Prepare the filling and icing: Melt the chocolate in a heatproof bowl over simmering water. Stir in the butter until the mixture is smooth and thick.
- Assemble the cake: Slice the cooled cake in half horizontally. Spread a little chocolate icing over the bottom layer, then place the top layer back on.
- Apply the apricot jam: Warm the apricot jam and press it through a sieve. Brush it over the top and sides of the cake, allowing it to set before icing.
- Cover with chocolate icing: Pour the remaining chocolate icing over the cake, smoothing it evenly with a palette knife. Leave to set.
- Make the chocolate ganache (optional): Melt the chocolate and cream together over simmering water. Let it cool slightly, then beat in the butter, a little at a time. Stir in the egg yolks and rum, then leave to cool until firm. When firm enough to pipe, transfer to a piping bag with a star nozzle and decorate the cake with chocolate rosettes.
Recipe Tips
- For a smooth finish: Let the apricot jam set before pouring the chocolate icing to help it spread evenly.
- How to get a light texture: Gently fold in the egg whites to keep the cake soft and airy.
- Decorating tip: A simple piping bag with a star nozzle can elevate the look of your cake without needing fancy tools.
How To Store
Storing in the fridge: Keep the cake in an airtight container in the fridge for up to 3 days. Allow it to come to room temperature before serving.
Freezing: Wrap the un-iced cake in cling film and foil and freeze for up to 3 months. Defrost at room temperature before decorating with icing.
Try More Mary Berry Cakes:
Mary Berry Chocolate Rum Cake
Description
This Mary Berry Chocolate Rum Cake is a rich and moist chocolate cake infused with dark rum, making it a perfect dessert for chocolate lovers. It’s filled and covered with a glossy chocolate icing that melts in the mouth. Serve it as an afternoon dessert with tea or as a decadent pudding with single cream.
Ingredients
For the cake:
For the filling and icing:
For the chocolate ganache (optional):
Instructions
- Preheat the oven: Set the oven to 180°C/350°F/Gas 4. Grease and line a 20cm (8 in) round cake tin with baking paper.
- Melt the chocolate and butter: Place the chocolate and butter in a heatproof bowl over a pan of simmering water. Stir gently until melted, then remove from the heat and allow to cool slightly.
- Whisk the egg yolks and sugar: In a large bowl, whisk the egg yolks and muscovado sugar with an electric whisk until pale and creamy. Stir in the cooled chocolate mixture and rum, then gently fold in the flour and ground almonds.
- Whisk the egg whites: In a separate bowl, whisk the egg whites until stiff but not dry. Carefully fold them into the cake mixture, keeping as much air in as possible.
- Bake the cake: Pour the mixture into the prepared tin, level the surface, and bake for 45 minutes, or until the cake feels firm to the touch. Let it cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Prepare the filling and icing: Melt the chocolate in a heatproof bowl over simmering water. Stir in the butter until the mixture is smooth and thick.
- Assemble the cake: Slice the cooled cake in half horizontally. Spread a little chocolate icing over the bottom layer, then place the top layer back on.
- Apply the apricot jam: Warm the apricot jam and press it through a sieve. Brush it over the top and sides of the cake, allowing it to set before icing.
- Cover with chocolate icing: Pour the remaining chocolate icing over the cake, smoothing it evenly with a palette knife. Leave to set.
- Make the chocolate ganache (optional): Melt the chocolate and cream together over simmering water. Let it cool slightly, then beat in the butter, a little at a time. Stir in the egg yolks and rum, then leave to cool until firm. When firm enough to pipe, transfer to a piping bag with a star nozzle and decorate the cake with chocolate rosettes.
Mary Berry Chocolate Rum Cake