Chocolate & Rum Cake

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

  • Servings: 8-10 slices
  • Difficulty: Easy
  • Print



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


125g dark chocolate – chopped

100 ml cream

1/8 cup dark rum

1/4 tsp salt


  1. Grease and line an 8 inch pan. Pre heat the oven to 190C
  2. Cream the butter and sugars together, for about 2 minutes, till light & fluffy. Add the eggs one by one, mixing well after each addition
  3. Mix in the rum and vanilla extract till combined
  4. In another bowl, sift the flour, cocoa powder, salt, baking soda, baking powder. Mix in the coffee powder
  5. 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
  6. 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
  7. 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
  8. 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
  9. You can either serve immediately or keep in the fridge till ready. Enjoy!

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A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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