Chocolate Rum Cake

A delicious new Chocolate Rum Cake recipe made with our Chocolate Rum Liqueur

Working at Demijohn HQ is not too insufferable when it consists of baking a Chocolate Rum Cake made with our dark Chocolate Rum Liqueur 29.5%. And I don't think the family were too miserable about it either.

I adapted this recipe very slightly from enthusiastic food blogger Sara Jayne Jones, who wrote passionately about our Chocolate Rum Liqueur 29.5% in her blog.

It's a great way to make an indulgent treat for an adult chocoholic and enjoy the strong cacao flavours of our dark Chocolate Rum Liqueur.

Our Chocolate Rum Cake is made in 3 easy steps, starting with the sponge, then filling and finally the icing.

Chocolate Rum Sponge

Sponge Ingredients:

  • 2 8” loose based cake tins
  • 200g Dark Chocolate
  • 75g Self Raising Flour
  • 100g Unsalted Butter
  • 3 Large Eggs
  • 100g Dark Muscovado Sugar
  • 50ml Demijohn Chocolate Rum Liqueur 29.5%

Sponge Preparation:

Preheat the oven to Gas Mark 4/ 180°C/160°C {Fan Assisted]
Grease the cake tins and line the bases with parchment.

Break the chocolate into pieces and together with the cubed butter melt it in a microwave, stirring occasionally.
Allow to cool slightly.

Separate the eggs, then whisk the egg yolks and sugar in a large bowl until creamy.
Add the rum and cooled chocolate mixture to the yolks and mix well.
Gently fold in the sieved flour.

Whisk the egg whites in a separate bowl until stiff then lightly fold into the mixture.
Distribute cake mixture between the tins and level gently.

Bake for 40-45 minutes or when a skewer comes out of the cake cleanly.

Raspberry Cream Filling

Filling Ingredients:

  • 200g Fresh Raspberries
  • 2 tbsp Icing Sugar
  • 1 tbsp Demijohn Chocolate Rum Liqueur 29.5%
  • 300ml Whipping Cream

Filling Preparation:

Save some raspberries back for decorating the cake. Mash the remaining raspberries with a fork.

Mix the cream, Chocolate Rum Liqueur and icing sugar on high speed until soft peaks form in the mixture.

Gently fold the mashed raspberries in with a spatula.

Chocolate Ganache Icing

Icing Ingredients:

  • 250g Dark [Plain] Fair-Trade Chocolate
  • 235ml Double Cream

And finally, the fun bit, the eating!Icing Preparation:

Break the chocolate into squares and place into a bowl. Heat the cream in a saucepan over a medium heat, bringing it to the boil very carefully.

Pour the cream over the chopped chocolate, whisk until smooth
Allow the ganache to cool a little before topping the cake with it and decorating with the remaining raspberries.

And now finally put it altogether and enjoy with the family ...... delicious!


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