Mary Berry Chocolate Rum Cake

Let me just say—this is not your average chocolate cake. I made it one winter afternoon thinking it might be a bit rich for my lot… and then I caught my husband sneaking a second slice straight from the fridge. The rum doesn’t shout, but it hums underneath the chocolate, giving the whole thing a bit of grown-up glamour.

The first time I made it, I folded the egg whites in too roughly—rookie move. The texture was dense rather than melt-in-the-mouth. But next time? I took my time, folded like I was handling clouds, and it was perfect: rich, light, and still somehow fudgy. The apricot glaze keeps the icing neat and adds a lovely subtle sharpness.

It’s the kind of cake that works equally well with a cup of tea or as a pudding with cream. And the optional ganache topping? Absolute showstopper.

WHAT MAKES THIS RECIPE SPECIAL

• That rum-infused sponge – Boozy without being over the top.
• A glossy, grown-up chocolate icing – Not too sweet, just rich and smooth.
• The apricot glaze trick – It gives the icing a beautiful set and sheen.

INGREDIENTS + WHY THEY MATTER

• Plain chocolate (200g for cake + 225g for icing) – Use good-quality dark chocolate for depth.
• Dark muscovado sugar (100g) – Adds a treacle-like richness.
• Ground almonds (50g) – Keeps the cake moist and adds a bit of nuttiness.
• Rum (50ml) – The soul of the cake. I’ve tried spiced and dark—both lovely.
• Apricot jam (4 tbsp) – Brushed on before icing to help it stick and look glossy.
• Optional ganache – For when you want to go full showstopper mode. It pipes beautifully.

WANT TO CHANGE IT UP? HERE’S HOW

• No rum? You can swap for orange liqueur, or leave it out—but it won’t be quite the same.
• Gluten-free version? Swap the flour for a 1:1 GF baking blend. I’ve done it—it works, though it’s a bit crumblier.
• Want more bite? Add chopped toasted pecans or chocolate chips to the batter.
• Dairy-free option? I haven’t tried it with alternatives, but dark chocolate and dairy-free butter should work—just skip the ganache.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Dense cake	Beat egg whites too little or folded too hard	Whip to stiff peaks and fold gently
Icing slid off	Jam was too hot or icing too runny	Let jam cool slightly and icing thicken before spreading
Cake dry after chilling	Overbaked or stored uncovered	Check at 40 mins and cover well in the fridge

HOW TO MAKE MARY BERRY’S CHOCOLATE RUM CAKE

PREHEAT THE OVEN
Set oven to 180°C/350°F/Gas 4. Grease and line a 20cm round cake tin.

MELT CHOCOLATE + BUTTER
In a heatproof bowl over simmering water, melt 200g chocolate and 100g butter. Stir gently, then remove and cool slightly.

MIX EGG YOLKS + SUGAR
Whisk 3 egg yolks with 100g muscovado sugar until pale and thick. Stir in the cooled chocolate mixture and 50ml rum.

FOLD IN DRY INGREDIENTS
Gently fold in 75g self-raising flour and 50g ground almonds.

WHISK EGG WHITES
Beat 3 egg whites until stiff. Fold into the batter gently, keeping as much air as possible.

BAKE THE CAKE
Pour into the tin and bake for 45 minutes. Cool in tin a few minutes, then transfer to a rack to cool completely.

MAKE THE ICING
Melt 225g chocolate over a pan of simmering water. Stir in 100g butter until smooth.

ASSEMBLE + ICE
Split cake in half. Spread some icing in the middle, replace the top. Warm 4 tbsp apricot jam, sieve it, and brush over the cake. Let it set. Cover with remaining icing and smooth with a palette knife.

OPTIONAL GANACHE
Melt 175g chocolate with 4 tbsp cream. Cool slightly. Beat in 50g butter, then 2 egg yolks and 1 tbsp rum. Chill until thick enough to pipe, then decorate with a star nozzle.

TIPS FROM MY KITCHEN

• Always line the tin with baking paper—this cake is delicate.
• Add the ganache only once the icing is fully set, or it’ll melt in.
• Let the cake come to room temp before serving—it softens the sponge beautifully.

STORAGE + SERVING

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze the undecorated cake for up to 3 months. Defrost before icing.
• Serve with: A splash of cream, fresh raspberries, or just a fork and no shame.

FREQUENTLY ASKED QUESTIONS

Q: Can I skip the apricot jam?
A: Technically yes, but it helps the icing set smooth and adds a lovely gloss.

Q: What kind of rum is best?
A: Dark or spiced rum works best. Avoid white rum—it’s too harsh.

Q: Can I make this ahead?
A: Absolutely. It keeps well and even tastes better the next day.

Q: Can I skip the ganache?
A: Of course. The cake and icing are delicious on their own—but the ganache is very impressive.

Try More Recipes:

• Mary Berry American Chocolate Wedding Cake Recipe
• Mary Berry Chocolate Mirror Cake
• Mary Berry White Chocolate and Vanilla Cake