This is my favourite cake to bake this time of year. It’s chocolatey, boozy, soft and delicious! Perfect festive cake and just feels very Christmassy to me 🙂
I’ve been making this cake for Christmas parties every year, for the last five years. It started on a whim because I wanted to make a boozy cake but didn’t want it to be the typical Christmas cake. I was baking for a secret santa party with friends and I knew all of them loved Old Monk. Given it was going to be a lazy, boozy brunch scene, I figured the cake could do with some old monk love as well 🙂
There is some rum in the cake and then some more in the ganache, but it’s not overpowering. Its more like a lovely hum of rum, so you can have lots and lots of this cake 😀
The recipe has been modified a little over the years and this final version is a definite winner! So much so that I’ve made it four times in the last two weeks 🙂
That silky ganache just elevates the light crumb to a whole other level. It’s a joyous cake, if that is a thing!
It takes a little patience to let the cake cool before you glaze it, but it’s worth it. Every bite is beautiful 🤩
This is the perfect cake for any party and is guaranteed to get you lots of happy smiles and hugs 🙂 Once you try it, I know it’s going to be on your celebratory, festive menu too!
It’s almost Christmas, get baking 🙂
Chocolate & Rum Cake
Ingredients
Cake:
100g butter – room temperature
3/4 cup (150g) granulated sugar
1/8 cup (15g) brown sugar
2 eggs – room temperature
1/2 tsp vanilla extract
1/4 cup dark rum (I use old monk)
1/2 cup hot water
1 cup (120g) all purpose flour
1/2 cup (40g) cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp espresso/coffee powder
1/4 tsp salt
Ganache:
125g dark chocolate – chopped
100 ml cream
1/8 cup dark rum
1/4 tsp salt
Directions
- Grease and line an 8 inch pan. Pre heat the oven to 190C
- Cream the butter and sugars together, for about 2 minutes, till light & fluffy. Add the eggs one by one, mixing well after each addition
- Mix in the rum and vanilla extract till combined
- In another bowl, sift the flour, cocoa powder, salt, baking soda, baking powder. Mix in the coffee powder
- Add the flour mixture to the wet batter, alternating with the hot water (flour, water, flour, water, flour). After each addition, mix gently till just combined
- Transfer the batter to the pan and bake at 190C for 40-45 mins till the cake is done and a tester comes out clean. Take the cake out of the oven and let it cool completely in the pan
- Once the cake is cool, make the ganache. To do so, chop the chocolate and keep it in a bowl. Pour the cream into a pan and heat it, just till it bubbles slightly. Pour the cream over the chopped chocolate and cover with a plate. Let it sit for 5 minutes
- After 5 minutes, remove the cover and mix the cream and chocolate with a spatula till you get a smooth ganache. Add salt and run and mix till silky. Pour this over the cake and smoothen over the top and sides
- You can either serve immediately or keep in the fridge till ready. Enjoy!
My Tuck Box 
[…] and which never changed, was her love for rum & Coke. Especially old monk 🙂 I made her the rum & chocolate cake for her birthday a few years ago and the weekend after she passed I just felt the need to cook […]
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