Chocolate Rum Cake
Featuring layers of chocolate cake soaked in rum, this Chocolate Rum Cake tastes just like rum balls. It’s a great dessert for holiday entertaining!
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You know those rum balls that often appear around the holidays? This cake tastes just like those…except in cake form! This cake is both different and delicious in the same bite. The layers of chocolate cake are soaked in a rum sauce, and the whole thing is covered in whipped cream. Oh, and don’t forget about the layers of melted chocolate in the middle of the cake, too!
This boozy chocolate cake is perfect for the holidays. It’s great for entertaining, too because (1) it’s tasty and (2) it’ll certainly make Aunt Betty take a nap afterwards. It’s worth noting that the rum in this cake doesn’t get baked out – so this dessert isn’t good for the kids. Make them a batch of chocolate chip cookies and save the cake for the adults!
Chocolate Rum Cake
For this cake, I used one of my go-to recipes for chocolate layer cake. The chocolate cake relies on buttermilk and coffee for liquid, and the flavor is fantastic. There is a whole cup of strong coffee in the cake, but surprisingly the coffee flavor doesn’t come through. Instead the coffee intensifies the chocolate flavor.
But that isn’t the end of the story for those layers of chocolate cake. The warm layers of cake are placed on a wire rack and a rum sauce gets drizzled over the top. That sauce soaks into the cake and creates an amazing combination of rum and chocolate. I could’ve stopped right there and just shoved bites of that cake straight into my mouth. But no…
…More chocolate was needed! I mean more chocolate is more better, right? As this cake gets assembled, a melted chocolate glaze gets spread over the rum-soaked layers. Once that glaze sets up (I put the cake in the fridge at this point just to speed the process up), the whole thing gets coated with a layer of whipped cream. (Technically, it’s Chantilly cream since it’s sweetened…but I just call it whipped cream!)
Baker’s Note: Since the rum sauce gets poured onto the cake after it’s baked, the end result is a rather “wet” cake. Normally a wet cake isn’t something you want…but this is different. It’s just something to be aware of. It’s also why refrigerating the cake will help when it comes to adding the whipped cream.
Can Rum Cake Make You Drunk?
Technically, yes, rum cake could make you drunk. But you’d have to eat a lot of cake. This cake has 4 ounces of rum in it. A standard cocktail is ~1½-2 ounces, so this cake only contains about 2 cocktails’ worth of rum. If you eat the entire cake, you might feel it…but you’ll likely end up with a bellyache long before you feel the effects of the rum.
Which Rum is Best for Baking?
When it comes to baking with alcohol, don’t go bottom shelf. But in that same vein, there’s no need to reach for a really expensive bottle either. I used a mid-level rum that we happened to have in the cabinet for this cake. I do recommend using a dark rum here, though – the depth of flavor adds another dimension to this dessert!
How to Make a Chocolate Rum Cake from Scratch
Although this cake does require several steps, it’s not a difficult cake to make.
- Bake the layers of chocolate cake. Just make sure the butter is at room temperature.
- Pour rum sauce on top of cake layers. While the cake layers are still warm, transfer them to a wire rack and pour the rum sauce on top. I recommend placing the wire rack on top of a rimmed sheet pan as some of the rum sauce will drip through.
- Add chocolate glaze in between layers. While the cake cools and absorbs that rum sauce, make an easy chocolate glaze and let it cool. Then assemble the cake by spreading the chocolate glaze on top of the cake layers.
- Frost the cake with whipped cream. As this cake features strong chocolate and rum flavors, the whipped cream frosting is a nice balance. A heavy buttercream frosting would likely be too intense.
- Garnish with chocolate shavings. Grab a chocolate bar and a cheese grater. Grate the chocolate bar onto the whipped cream. It doesn’t add much in terms of flavor, but it does make the cake more attractive!
- Store cake in the fridge until it’s time to eat. Given the wetter layers of cake along with the whipped cream frosting, this cake will slice better when it’s cold.
If you’re looking for a delicious and unique holiday dessert, then put this Chocolate Rum Cake on the list. It’s a favorite around our house, and I hope it becomes a new favorite in your house, too. Happy baking!
Did you bake this Chocolate Rum Cake recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Chocolate Rum Cake
Ingredients
For the Cake
- 1 cup semisweet chocolate chips
- 2 large egg yolks
- 1 cup buttermilk
- ½ cup unsalted butter room temperature
- 2 cups brown sugar
- 3 cups all-purpose flour
- 1½ tsp baking soda
- 1 tsp table salt
- 1 cup strongly brewed coffee
- 2 tsp vanilla extract
For the Rum Glaze
- ¼ cup unsalted butter room temperature
- ⅔ cup granulated sugar
- ½ cup dark rum
For the Chocolate Glaze
- 1 cup semisweet chocolate chips
- ½ cup evaporated milk
- 1 large egg yolk lightly beaten
For the Whipped Cream
- 2 cups heavy whipping cream
- 2 Tbsp confectioner’s sugar
- ½ tsp vanilla extract
- chocolate shavings
Instructions
For the Cake
- Preheat oven to 350°F.
- Grease and flour (2) 9” round cake pans. Line bottom of pans with parchment paper. Set pans aside.
- Using a double boiler, add chocolate chips. Heat, stirring occasionally, until chocolate chips are fully melted. (Note: If you don’t have a double boiler, just set a heatproof bowl over a saucepan of gently simmering water.)
- Add egg yolks and buttermilk; carefully stir until well combined.
- Cook, stirring occasionally, for 3-4 minutes, or until mixture is smooth.
- Remove mixture from heat and let cool.
- Meanwhile, using a countertop mixer, cream together the butter and brown sugar until light and fluffy (~2-3 minutes on medium speed).
- Using a separate bowl, sift together the flour, baking soda and salt.
- Add half of the flour mixture to the bowl of the countertop mixer; mix on low speed until well combined.
- Add coffee and vanilla extract; mix on low speed until well combined.
- Add remaining dry ingredients; mix on low speed until well combined.
- Finally, add the cooled chocolate mixture; mix on low speed until well combined.
- Pour batter evenly into the 2 prepared pans.
- Bake for 25-28 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
- Remove pans from oven and invert onto cooling racks.
For the Rum Glaze
- Using a small saucepan, add all of the ingredients (butter, sugar and rum).
- Place over medium-low heat and cook, stirring occasionally, until sugar has completely dissolved and mixture is smooth.
- Using a fork, poke holes in the tops of the cake layers. Pour rum glaze evenly over the warm cakes. Let stand until fully cooled.
For the Chocolate Glaze
- Using a small saucepan, add chocolate chips and evaporated milk.
- Place over low heat and cook, stirring occasionally, until chocolate chips have completely melted and mixture is smooth. (Note: Do not let this mixture boil.)
- Add egg yolk and stir until well combined.
- Remove pan from heat and let glaze cool to room temperature.
For the Whipped Cream
- Using a hand mixer or a countertop mixer fitted with the whisk attachment, add the whipping cream, confectioner’s sugar and vanilla extract; whip until stiff peaks form.
To Assemble
- Remove one layer of cake from pan and place on a large plate. Spread ~½ of the chocolate glaze on top of the cake.
- Repeat process with the second layer of cake and remaining chocolate glaze.
- Spread whipped cream on top and around sides of the cake.
- Sprinkle top of cake with chocolate shavings.
Looking for more rum flavored desserts? Check out these other favorites, too:
I need to try this soon for me and I love chocolate btw can’t wait to make your recipes soon for me