Name: Chocolate Rum Cake with Ganache Frosting Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 48 min
Cuisine: American
Ingredients: 113 grams unsalted butter; 240 grams spiced rum; 250 grams pastry flour (9-10% protein); 64 grams dutch processed cocoa powder; 2 teaspoons espresso powder; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon ground cloves; 3/4 teaspoon fine sea salt; 2 large eggs (room temperature); 165 grams dark brown sugar; 100 grams granulated sugar; 180 grams whole fat buttermilk (room temperature); 2 teaspoons pure vanilla extract or vanilla bean paste; 120 grams sunflower oil; 125 grams unsalted butter; 200 grams heavy cream; 250 grams dark chocolate (65-70% cocoa), finely chopped; 110 grams powdered sugar; 3 tablespoons spiced rum; 1 teaspoon pure vanilla extract or vanilla bean paste; 1/2 teaspoon flaky sea salt

Jump to Recipe· 3.9 from 9 reviews

The rich, indulgent Chocolate Rum Cake with Ganache Frosting Recipe is the kind of dessert that feels like a warm hug after a long day. This cake perfectly balances deep chocolate flavors with a spirited hint of spiced rum, all wrapped up in a luxuriously smooth ganache frosting. Whether it's a special celebration or simply a weekend treat, this cake never fails to impress, delivering moist crumb texture with a glossy, velvety finish that will delight everyone at your table.

Ingredients You'll Need

A clear glass bowl sitting on a white marbled surface holds thick, smooth dark brown chocolate batter being mixed by a white hand mixer with two beaters. The batter has a glossy, shiny texture with swirl patterns where the beaters have moved through it, creating lines and waves in the chocolate. The motion of the beaters is blurred, showing the action of mixing. The background shows light wood planks in soft focus. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe is carefully chosen to create the perfect marriage of flavors and textures, from the buttery richness to the subtle warmth of spices and, of course, the nuanced notes of spiced rum. Let’s take a look at what makes this cake so exceptional.

Unsalted butter: Adds richness and helps create a tender crumb, used both in the batter and ganache.
Spiced rum: Infuses the cake and frosting with warm, aromatic depth, balancing sweetness and spice beautifully.
Pastry flour: Gives a lighter, softer texture to the cake compared to all-purpose flour.
Dutch processed cocoa powder: Provides deep chocolate flavor with a smooth, mellow finish.
Espresso powder: Enhances the chocolate notes, intensifying the overall taste without adding coffee flavor.
Baking powder and baking soda: Work together to give the cake its light, fluffy rise.
Ground cloves: Adds a subtle hint of warm spice, complementing the rum perfectly.
Fine sea salt: Balances sweetness and enhances flavors throughout the cake and ganache.
Large eggs: Provide structure and moisture, essential for cake stability.
Dark brown sugar: Adds moisture plus a rich caramel undertone.
Granulated sugar: Sweetens the batter, contributing to a tender crumb.
Whole fat buttermilk: Brings tanginess and helps tenderize through its acidity.
Vanilla extract or vanilla bean paste: Rounds out the flavors with sweet floral notes.
Sunflower oil: Keeps the cake moist and soft, preventing it from drying out.
Heavy cream: Key for a luscious ganache frosting with silkiness and body.
Dark chocolate (65-70% cocoa): Gives the ganache a perfect bittersweet balance, ideal for frosting.
Powdered sugar: Sweetens and thickens the ganache frosting without graininess.
Flaky sea salt: Sprinkle on the finished cake to create a delightful contrast.

How to Make Chocolate Rum Cake with Ganache Frosting Recipe

Step 1: Prepare the Chocolate Rum Ganache Buttercream Frosting

Starting with the frosting is key — it needs time in the fridge to chill and set while you focus on baking the cake. Gently heat the heavy cream and butter until melted, then whisk in the chopped dark chocolate, powdered sugar, spiced rum, vanilla, and salt to create a silky ganache. Cooling it off in the refrigerator for about an hour helps it reach the perfect consistency for whipping.

Step 2: Make the Cake Batter

Preheat the oven and prep your cake pans so you’re ready to go. Melt the butter with the spiced rum on the stove, then mix together the dry ingredients like pastry flour, cocoa powder, espresso powder, baking powder, baking soda, cloves, and sea salt. Meanwhile, whisk the eggs with both sugars until fluffy, then add the buttermilk and vanilla. Incorporate the cooled butter-rum mixture and sunflower oil before folding in the dry ingredients in thirds to form a smooth batter.

Step 3: Bake the Cake Layers

Divide the batter evenly between your prepared pans and bake at 350℉ for about 23 to 25 minutes. Baking times can vary slightly, so test with a toothpick until it comes out clean. Let the cakes cool completely on wire racks before moving on to assembly — patience here makes all the difference for a neat finish.

Step 4: Assemble and Frost Your Cake

Once the cakes are fully cooled, remove them from the pans carefully and peel off any parchment backing. Whip your chilled ganache until it thickens and becomes spreadable. Place the first layer on a serving plate, spread a generous amount of frosting on top, then add the second cake layer. Cover the entire cake with the remaining ganache, smoothing the sides and top for that elegant, shiny finish.

How to Serve Chocolate Rum Cake with Ganache Frosting Recipe

A dark chocolate cake with one smooth layer of thick, glossy chocolate frosting spread evenly on top, showing visible swirls and waves. The cake is round and sits on a round stone gray plate placed on a cream-colored cloth with a rustic texture. One triangular slice of the cake is lifted out with a kitchen spatula that has a dark wooden handle, revealing the dense, moist texture of the cake's inside, which matches the dark chocolate color of the frosting. In the background, there is a glass jug with a golden liquid on the cloth. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the presentation, sprinkle a pinch of flaky sea salt right before serving. Consider adding chocolate shavings or edible gold dust for an extra touch of glamor. Fresh berries or candied orange peels can also contrast the rich, dark flavors beautifully.

Side Dishes

This cake pairs wonderfully with simple sides like a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a grown-up treat, serve with a glass of spiced rum or a robust red wine to complement the cake’s complex flavors.

Creative Ways to Present

For celebrations, try slicing the cake into petite tiers and stacking with piped ganache rosettes. You can also arrange individual cake slices on elegant dessert plates drizzled with caramel or raspberry coulis, making each serving a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chocolate Rum Cake with Ganache Frosting Recipe covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days to maintain freshness. Using an airtight container prevents the ganache from absorbing other fridge odors.

Freezing

You can freeze this cake either before or after frosting. Wrap each unfrosted layer tightly in plastic wrap then foil and freeze for up to 3 months. After thawing completely, frost as usual. If already frosted, freeze the whole cake well wrapped and thaw overnight in the refrigerator before serving.

Reheating

Since the cake is moist and rich, it’s best enjoyed cold or at room temperature. If you prefer it slightly warm, let slices sit out for 20 minutes before serving, or warm gently in a microwave for about 10 seconds, making sure not to melt the ganache.

FAQs

Can I use regular rum instead of spiced rum?

Absolutely! While spiced rum adds extra warmth and aromatic depth, regular rum works just fine and will still bring that lovely rum flavor to the cake and ganache.

Is it necessary to use espresso powder in the recipe?

Espresso powder isn’t essential but highly recommended since it intensifies the chocolate flavor, making the cake taste richer and more complex without adding any coffee taste.

How do I know when the cake is perfectly baked?

Insert a toothpick into the center of the cake layers. If it comes out clean or with just a few moist crumbs, your cake is done. Avoid overbaking to keep it tender and moist.

Can I substitute the pastry flour with all-purpose flour?

You can, but the texture will be slightly different; pastry flour gives a softer, lighter crumb. If using all-purpose, consider sifting and using slightly less to mimic the tenderness.

How long does the ganache frosting take to set before whipping?

Refrigerate the ganache for about one hour to chill and firm up. If it chills longer, just let it come back to room temperature before whipping so it’s easy to work with.

Final Thoughts

This Chocolate Rum Cake with Ganache Frosting Recipe is truly a showstopper that’s simpler to make than you might think. From the moist crumb infused with spiced rum to the decadent, silky ganache, it’s one of those recipes that wins hearts and becomes a favorite for every occasion. Trust me, once you try it, you’ll be reaching for this recipe time and again to delight family and friends with unforgettable flavor.

Chocolate Rum Cake with Ganache Frosting Recipe

Ingredients You'll Need

How to Make Chocolate Rum Cake with Ganache Frosting Recipe