Chocolate and rum cake

I made this recipe on a day when I wanted to make muffins, but I didn't have enough molds. So I transformed the batter into a dense chocolate and rum base, topped with a light cream layer and whipped cream. The result is the kind of cake that works well for events, but is also perfect for a regular family meal. The base stays slightly moist from the pineapple syrup, while the pudding cream with whipped cream is simple yet balanced.

Quick Info

Total time: about 2 hours (including cooling and assembly)
Preparation time: 40 minutes
Baking time: 40 minutes
Servings: 12-16, depending on how large you cut the cake
Difficulty: medium
Recipe type: homemade cake, great for occasions or when you want a hearty dessert

Ingredients

For the base:
- 300 g butter
- 350 g flour
- 300 g sugar
- 6 eggs
- 400 g chocolate with rum (4 bars of Novatini chocolate with rum)
- 1 teaspoon rum essence
- 1 packet vanilla sugar
- 1 and a half packets baking powder (activated with a few drops of lemon juice)
- 1 pinch of salt
- 100 ml sweet milk
- 150 ml pineapple syrup (for soaking)

For the cream:
- 1 packet whipped cream pudding
- 3 tablespoons sugar
- 100 g margarine
- 1 packet whipped cream
- 650 ml milk (500 ml for pudding, 150 ml for whipped cream)

Preparation Method

1. Prepare the base. Place the butter in a pot with 100 ml of milk and heat on low until the butter melts and the mixture is liquid. Add the broken chocolate pieces and stir until completely melted. Add the rum essence. Remove from heat and let cool for 10-15 minutes, ensuring it’s not hot when it reaches the eggs.

2. In a large bowl, beat the eggs with the sugar, vanilla sugar, and salt until the mixture is smooth. Gradually pour the warm chocolate mixture over the eggs, whisking continuously to prevent the eggs from curdling.

3. Mix the baking powder with a few drops of lemon juice, then incorporate it into the mixture. Add the flour in two or three batches, gently folding with a whisk after each addition.

4. Pour the mixture into a square baking pan (about 30x30 cm), greased with oil or lined with parchment paper. Level the batter.

5. Bake in a preheated oven at low heat (about 160-170°C) for 40 minutes. Test the base with a toothpick; it should come out clean or with a few crumbs, not wet.

6. Remove the base and let it cool in the pan. Once completely cooled, soak it evenly with 150 ml of pineapple syrup. The base absorbs the liquid quickly.

7. For the cream, prepare the whipped cream pudding: mix the pudding powder with 500 ml of milk and 3 tablespoons of sugar, then cook until thickened. Remove from heat, add the margarine, stir until melted, and let cool for 15-20 minutes. Once it’s no longer hot, spread the cream over the cooled base and soak it.

8. When the pudding cream has cooled well on the cake, whip the whipped cream with 150 ml of cold milk according to the packet instructions. Spread the whipped cream over the pudding layer.

9. Refrigerate the cake for at least a few hours, ideally overnight. It cuts much easier and looks better the next day.

Why I make this recipe often

This recipe is practical when you need a large cake that keeps well in the fridge. The base turns out dense and flavorful, and it doesn’t dry out even after two days. It’s made with simple ingredients, and the chocolate and rum flavor really comes through. It's easy to portion and suitable for gatherings.

Tips and Variations

Tips

- Let the base cool completely before soaking and adding the cream; otherwise, it may become too soggy.
- Use chocolate with rum, not plain chocolate, as the flavor is essential here.
- If you find the whipped cream on top too much, you can use a thinner layer or skip it altogether.

Substitutions

- You can replace the margarine in the cream with butter if you prefer not to use margarine. The final texture will be slightly different, but it will still turn out well.
- If you don’t have whipped cream pudding, you can use vanilla pudding, but the flavor will be milder.

Variations

- If you don’t have pineapple syrup, any fruit syrup from canned fruit works for soaking.
- Instead of chocolate with rum, you can use plain chocolate plus real rum (but don’t overdo the alcohol, or it will be too strong).
- You can sprinkle a little cocoa or grated chocolate over the whipped cream for decoration.

Serving Ideas

- The cake can be cut into squares or small rectangles.
- It pairs well with a cold compote or coffee.
- For special occasions, you can decorate with candied fruits or pieces of pineapple from the compote.

Frequently Asked Questions

1. The base turned out too dry. What can I do?
It most likely baked too long or the temperature was too high. For this recipe, the base should be just enough to pass the toothpick test. The syrup helps with moisture, but if it’s already dry, it won’t absorb as well.

2. Can I use dark chocolate?
Yes, but the flavor will be more intense and less sweet. If you use dark chocolate, adjust the sugar to taste.

3. What can I substitute for the whipped cream on top?
If you don’t have whipped cream powder, you can use whipped liquid cream or a simple sour cream with powdered sugar.

4. Can I make the cake in a different pan?
Yes, a rectangular pan works too, but check the baking time – if the layer is thinner, it will bake faster.

5. Do I have to use pineapple compote?
It’s not mandatory. Any sweet syrup from canned fruit works for soaking; just don’t skip this step as it adds flavor.

Nutritional Values

Approximately, one serving (out of 16) has about 370-400 kcal. Protein: around 5-6 g. Carbohydrates: 40-45 g. Fats: 20-22 g. These are approximate values, given the high content of butter, chocolate, sugar, and whipped cream. The cake is not light, but it’s designed to be served in moderate portions.

Storage and Reheating

The cake keeps well in the fridge, covered, for up to 3 days. The whipped cream may soften slightly but won’t run. Freezing is not recommended. It’s served cold, straight from the fridge. If there are leftovers, cut them into pieces and store them in a sealed container.

 Ingredients: For the base: 300 g butter, 350 g flour, 300 g sugar, 6 eggs, 400 g rum chocolate (4 bars of Novatini with rum), a splash of rum essence, a packet of vanilla sugar, one and a half packets of baking powder dissolved in lemon juice, a pinch of salt, 100 ml sweet milk, 150 ml syrup from a pineapple compote, for soaking the base. For the cream: 1 packet of whipped pudding, 3 tablespoons of sugar, 100 g margarine, 1 packet of whipped cream, 650 ml milk.

 Tags:  chocolate and rum cake