Chocolate rum cake

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!


7 Comments Add yours

  1. Hope you had a great time in Barbados! Happy cooking 🙂

    Liked by 1 person

    1. vannillarock says:

      Thank you, beautiful place. Good luck to you with your Thermomix consultancy – I have had TMs for several years. Anne


  2. Ingrid says:

    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

    1. vannillarock says:

      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


      1. Ingrid says:

        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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