Rum Chocolate Cake

    55 mins

    Ready in under an hour, you'll love this ganache and cream filled, super moist cake.

    23 people made this

    Serves: 10 

    • For cake
    • 175g plain flour
    • 1/2 teaspoon of baking powder
    • 1/2 teaspoon of bicarbonate of soda
    • 3 tablespoons cocoa powder
    • 2 medium eggs, beaten
    • 3 tablespoons caster sugar
    • 175ml milk
    • 175ml vegetable oil
    • 1 tablespoon rum
    • 2 tablespoons of treacle/honey
    • For the chocolate ganache
    • 1 (100g) bar of good quality dark chocolate
    • 2-3 tablespoons of cream

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Grease or line a 23cm/ 9in round cake tin.
    2. Place all dry cake ingredients into a large bowl, add wet ingredients; mix well and pour into prepared cake tin.
    3. Bake for 35-40 minutes or until firm and springs back when you touch it.
    4. Remove from tin, slice in half through the middle, leave to cool on a wire rack.
    5. Make the ganache by melting the chocolate and 3 tablespoons of cream together.
    6. Whip remaining cream for filling.
    7. When cake has cooled enough, spread a thick layer of chocolate ganache on the inside of each cake slice.
    8. Top bottom piece of cake with whipped cream and sandwich with top layer of cake.

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