This isn’t just any chocolate cake—it’s the kind you remember. I first made it one chilly winter afternoon, wondering if the rum would be too bold. But then I found my husband sneaking an extra slice straight from the fridge. The rum doesn’t overpower—it lingers quietly beneath the dark chocolate, adding depth and just the right touch of sophistication.
Learn from my mistake: I rushed through folding the egg whites the first time and ended up with a dense cake. Now I fold them gently, like clouds, and the result is a rich, light, slightly fudgy dream. The apricot glaze? It keeps the icing in place and gives a gorgeous sheen.
Perfect with afternoon tea or dressed up as dessert with a splash of cream. And if you go all in with the ganache topping? Total showstopper.
Why This Cake Works
- Subtle rum warmth – Deepens the chocolate without being overpowering.
- Luxurious icing – Smooth, rich, and not overly sweet.
- Apricot glaze magic – Keeps icing neat and adds a professional finish.
Key Ingredients & Their Purpose
- Plain dark chocolate (200g for sponge, 225g for icing) – Use quality chocolate for maximum flavor.
- Dark muscovado sugar (100g) – Adds depth and molasses richness.
- Ground almonds (50g) – For moistness and a hint of nuttiness.
- Dark rum (50ml) – Adds warmth and character.
- Apricot jam (4 tbsp) – Acts as an adhesive and glaze for a glossy finish.
- Optional ganache topping – Elevates the cake into celebration territory.
Tweak It Your Way
- No rum? Use orange liqueur, or skip it altogether (but you’ll miss that warming hum).
- Going gluten-free? Swap flour for a 1:1 gluten-free blend. It works, but will be slightly more crumbly.
- More texture? Stir in chopped pecans or chocolate chips.
- Dairy-free version? Try dark chocolate and dairy-free butter—just skip the ganache.
Avoid These Common Mistakes
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Dense sponge | Egg whites over- or under-folded | Beat to stiff peaks, fold gently |
| Icing slipping off | Jam too hot or icing too runny | Let jam cool and icing thicken slightly |
| Dry after refrigerating | Cake overbaked or left uncovered | Check at 40 mins and store airtight |
How to Make It – Step-by-Step
1. Prep the Tin
Preheat oven to 180°C/350°F/Gas 4. Grease and line a 20cm round tin with baking paper.
2. Melt Chocolate & Butter
In a heatproof bowl over a pan of simmering water, melt 200g dark chocolate and 100g butter. Stir until smooth. Let cool slightly.
3. Whisk Egg Yolks & Sugar
Beat 3 egg yolks with 100g dark muscovado sugar until pale and thick. Stir in the cooled chocolate mixture and 50ml dark rum.
4. Fold in Dry Ingredients
Gently mix in 75g self-raising flour and 50g ground almonds.
5. Whisk & Fold Egg Whites
Beat 3 egg whites to stiff peaks. Fold gently into the batter to keep the air in.
6. Bake
Pour into your prepared tin. Bake for 45 minutes, or until the center springs back when touched. Cool in the tin for 10 mins, then transfer to a wire rack.
To Ice and Finish
For the Icing:
- Melt 225g plain chocolate in a bowl over simmering water.
- Stir in 100g butter until smooth and glossy.
Assembly:
- Slice the cooled cake in half horizontally.
- Spread a generous layer of icing in the middle and reassemble.
- Warm 4 tbsp apricot jam, strain, and brush over the cake.
- Let set slightly before spreading remaining icing on top and around the sides.
Optional Ganache (For Showstopper Finish)
- Melt 175g plain chocolate with 4 tbsp cream. Cool slightly.
- Beat in 50g butter, then stir in 2 egg yolks and 1 tbsp rum.
- Chill until thick enough to pipe.
- Pipe rosettes or swirls using a star nozzle for decoration.
Baking Tips
- Always line your tin—this sponge is delicate.
- Let the apricot glaze cool slightly before brushing.
- Only add ganache once the icing is fully set, or it may melt.
Storing + Serving
- Fridge: Keeps for up to 3 days in an airtight container.
- Freezer: Freeze the un-iced sponge for up to 3 months.
- Serve with: Pouring cream, fresh berries, or just a big fork and a smile.
FAQs
Q: Can I skip the apricot jam?
A: You can, but the glaze helps icing set beautifully and adds shine.
Q: Best rum to use?
A: Dark or spiced rum—avoid white rum; it’s too sharp.
Q: Can I make it ahead?
A: Absolutely. It tastes even better the next day.
Q: Do I need the ganache?
A: Not at all! But it does add a dramatic, glossy finish.
Mary Berry’s Chocolate Rum Cake
Course: Cakes | Cuisine: British | Difficulty: Easy
Servings: 10 | Prep Time: 20 mins | Bake Time: 45 mins | Calories: ~490 per slice
Ingredients
For the Cake:
- 200g dark chocolate
- 100g unsalted butter
- 3 eggs, separated
- 100g dark muscovado sugar
- 50ml dark rum
- 75g self-raising flour
- 50g ground almonds
For the Icing:
- 225g dark chocolate
- 100g unsalted butter
- 4 tbsp apricot jam
Optional Ganache:
- 175g dark chocolate
- 4 tbsp single cream
- 50g butter
- 2 egg yolks
- 1 tbsp dark rum
