Chocolate rum cake

baking, cakes, chocolate, thermomix, Uncategorized

Followers of my travel blog will know I was in Barbados last week, so I have to bring my baking blog a totally decadent chocolate cake drenched in spiced rum – that got your attention!

I picked up the cookbook entitled Just add Rum by Angela Spenceley at the airport and had to have it. I have converted the molten chocolate cake to metric and Thermomix, but you can easily make this with a hand held whisk. Wherever chocolate is involved in baking use the best you can afford- it's a simple rule for all your baking and it is obvious, but those cooking chocolate chips are**** so it goes without saying that if your main ingredient is chocolate you will taste the difference.

chocolate rum cake

  • Servings: 10-12
  • Difficulty: easy
  • Print

Preheat oven to 180°C/375°F


  • 230g unsalted butter
  • 300g good quality chocolate callets
  • 4 large eggs
  • 1 tsp vanilla extract
  • 110g sugar
  • 90g plain flour
  • Pinch salt

For drenching baked cake or serving separately

  • 85ml dark spiced rum
  • 45ml espresso (I used a nespresso shot)


Prepare an 8″ spring form tin by lining with baking parching and spraying sides well.

Melt butter and chocolate in a double boiler or at 50° in TM bowl.

Whisk eggs, sugar, and vanilla until light a fluffy. If preparing in TM you may wish to do this first.

Fold the egg mixture into butter and chocolate. I used the whisk attachment in TM bowl.

Add the flour and salt- mix in well but don't over mix.

Tip into prepared pan and bake for 25 minutes, 180°C

The surface will look a cracked brownie, take care not to overcook. It will be a bit like a molten chocolate pudding.

Either serve the rum/coffee separately or pour over the still warm cake.

A couple of seconds in microwave at reduced power will revive this cake to its squidgy wonderfulness.


Have a totally decadent day!


Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla If you have come as a baker my blog is i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

7 thoughts on “Chocolate rum cake”

  1. Pingback: A-Z challenge ….R is for rum, rye and raspberries….. | vannillarock

  2. Pingback: A-Z challenge where C is for chocolate | vannillarock

  3. Oh my goodness, sounds like heaven. I think I need to check out that cookbook. I keep a bottle of Captain Morgan’s around specifically for cooking/baking.

    Liked by 1 person

    • You can of course substitute the flour Ingrid. It’s a crazy cookbook- you could spend your entire time drunk on rum!
      Hope you are not in phoenix today- it hasn’t stopped raining and the pool is in danger of overflowing!! Anne


      • We detained our departure due to inclement weather in west Texas. Seems the weather is a tad crazy everywhere this winter.

        Liked by 1 person

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