Mary Berry’s Chocolate Rum Cake Recipe [GUIDE]

Mary Berry’s Chocolate Rum Cake is a rich, indulgent dessert that beautifully blends the robust flavors of dark chocolate and rum. A signature dessert from the queen of British baking herself, this cake is not only luxurious but also a delight to bake and serve. Known for its deep, moist texture and the touch of boozy warmth, the cake is often a showstopper for special occasions, from birthdays to holiday gatherings.

The beauty of this cake lies in its moist crumb and the perfect balance of flavors, where the dark rum enhances the chocolate without overpowering it. The recipe typically features an array of ingredients, including dark chocolate, butter, eggs, sugar, and of course, the rum. The cake itself is decadent, and it is often finished with a glossy chocolate ganache that adds another layer of richness and smoothness to the overall texture.

What makes Mary Berry’s Chocolate Rum Cake particularly appealing is that it’s not too fussy or difficult to prepare, yet its deep flavors give it an air of sophistication. The rich and dense crumb melts in your mouth, and the hint of rum adds a grown-up twist to the classic chocolate cake, making it a treat that’s both comforting and elegant.

Mary Berry’s Chocolate Rum Cake Recipe

Ingredients Needed

Mary Berry’s Chocolate Rum Cake calls for a few simple yet high-quality ingredients. Each one contributes to the cake’s depth of flavor and moistness. Here’s a breakdown of what you’ll need:

1. Dark Chocolate (around 70% cocoa): The dark chocolate is the star ingredient of this cake. It provides the deep chocolate flavor that is essential for this dessert. Mary Berry often recommends using a high-quality chocolate to get the best results, as the richness of the chocolate will shine through in the final cake.
2. Butter: Softened butter creates the tender crumb and ensures that the cake remains moist and not dry. It also helps carry the flavors of the rum and chocolate throughout the cake.
3. Eggs: Eggs bind the ingredients together and give the cake its structure. They also add to the richness of the cake, contributing to its moist texture.
4. Sugar: Granulated sugar adds sweetness, balancing the bitterness of the dark chocolate. In some versions, a small amount of brown sugar can be used to bring extra depth and a slight molasses flavor.
5. Self-Raising Flour: This ingredient ensures that the cake rises beautifully, creating a light, fluffy texture despite the rich, heavy flavors of chocolate and rum.
6. Baking Powder: A little extra help for the cake to rise. While self-raising flour does much of the work, baking powder adds that extra lift.
7. Dark Rum: A key ingredient that enhances the flavor of the chocolate. The rum should be dark and flavorful, as it will provide a warming depth to the cake. Mary Berry’s recipe typically calls for a generous splash of rum, which infuses the cake without being overpowering.
8. Milk: Milk is used to thin out the batter and achieve the perfect consistency. It also adds to the cake’s smooth texture.
9. Vanilla Extract: While the cake is already rich with the rum and chocolate, vanilla extract adds a subtle warmth and helps round out the flavor profile.
10. Double Cream (for ganache): To make the chocolate ganache that tops the cake, double cream (or heavy cream in some countries) is combined with chocolate to create a luscious, glossy topping.

Equipment Needed

To make Mary Berry’s Chocolate Rum Cake, you’ll need the following tools to ensure a smooth and successful baking experience:

1. Mixing Bowls: A couple of large mixing bowls are necessary to hold the wet and dry ingredients before they’re combined. A glass or ceramic bowl is ideal because it allows you to see the consistency of your ingredients more easily.
2. Electric Mixer or Whisk: An electric hand mixer or stand mixer will make creaming the butter and sugar together much easier. You can also whisk by hand, but it will take more time and elbow grease!
3. Sieve: A fine mesh sieve is essential for sifting the dry ingredients, including the flour and cocoa powder, ensuring they are free of lumps and evenly mixed.
4. Spatula: A rubber spatula helps with folding the ingredients together and scraping down the sides of the bowl to make sure everything is properly incorporated.
5. 9-inch Round Cake Tin: A standard round 9-inch cake tin is typically used for this recipe. Make sure to line it with baking parchment or grease and flour it to prevent the cake from sticking.
6. Cooling Rack: After baking, the cake should be transferred to a cooling rack to allow air to circulate and prevent it from getting soggy.
7. Saucepan (for ganache): To make the chocolate ganache, a small saucepan is needed to gently heat the cream before combining it with the chopped chocolate.
8. Spatula or Palette Knife: To spread the ganache smoothly on top of the cake, use a palette knife or offset spatula for a professional finish.

Instructions To Make Mary Berry’s Chocolate Rum Cake

Step 1: Prepare The Oven And Tin

Preheat your oven to 180°C (160°C for fan-assisted ovens) or 350°F. Grease and line a 9-inch round cake tin with baking parchment to prevent the cake from sticking.

Step 2: Melt The Chocolate

In a heatproof bowl over simmering water, gently melt the dark chocolate. Stir occasionally to ensure it melts evenly. Once melted, set it aside to cool slightly.

Step 3: Cream Butter And Sugar

In a large mixing bowl, cream together the softened butter and sugar using an electric mixer or a whisk until the mixture is light and fluffy. This step is crucial to achieving a light texture in the cake, so take your time to ensure the mixture is well-aerated.

Step 4: Add Eggs

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. If the mixture begins to curdle, you can add a small spoonful of flour to help stabilize it.

Step 5: Incorporate Dry Ingredients

Sift together the self-raising flour and baking powder into another bowl. Gradually add this dry mixture to the creamed butter and sugar, alternating with the milk. Start and end with the dry ingredients. Mix gently with a spatula until just combined.

Step 6: Add Rum And Chocolate

Stir in the melted chocolate and dark rum. Mix until fully incorporated, ensuring that the batter is smooth and uniform.

Step 7: Bake The Cake

Pour the batter into the prepared cake tin and level the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Make The Ganache

To make the ganache, heat the double cream in a small saucepan over low heat until it just begins to simmer. Remove from the heat and add the chopped chocolate. Stir until the chocolate is completely melted and the ganache is smooth and glossy.

Step 9: Assemble And Decorate

Once the cake is fully cooled, spread the chocolate ganache evenly over the top of the cake. You can also drizzle some ganache down the sides for an extra indulgent look.

Tips And Tricks

• Ensure Butter is Softened: To achieve the best results, make sure your butter is softened at room temperature before you start creaming it with sugar. Cold butter won’t mix properly and can result in a denser texture.
• Don’t Overmix the Batter: When combining the dry and wet ingredients, avoid overmixing, as this can lead to a dense, tough cake. Stir just until the ingredients are combined.
• Use Good Quality Chocolate: The chocolate is the backbone of this cake, so opt for high-quality dark chocolate (70% cocoa or higher) for a richer, more intense flavor.
• Add More Rum: If you’re a fan of the rum flavor, you can increase the amount of rum in the cake, but be cautious not to overpower the other flavors. You can also drizzle a little extra rum over the baked cake for an added punch.
• Let the Cake Cool Completely Before Frosting: If the cake is still warm, the ganache will melt and run off. Allow the cake to cool completely on a wire rack before frosting it.
• Storage: This cake can be stored in an airtight container for up to 3 days. If you want to make it in advance, the cake can also be frozen for up to 1 month.

Mary Berry’s Chocolate Rum Cake is a testament to her ability to elevate even the simplest ingredients into something truly spectacular. This cake is the perfect balance of rich chocolate and the warm, soothing depth of rum, all tied together with a luxurious ganache that will leave everyone at the table asking for seconds. Whether you’re an experienced baker or a beginner, this recipe is approachable and results in a cake that’s sure to impress. With a few tips and a little patience, you can create a show-stopping dessert that brings a touch of elegance to any occasion.

Easy Recipe Variations For Mary Berry’s Chocolate Rum Cake

Mary Berry’s Chocolate Rum Cake is already a flavorful masterpiece on its own, but there’s always room for creative twists to make it even more personal and suited to your preferences. Here are a few easy and fun recipe variations to consider:

1. Fruit & Nut Variation

   • Ingredients: Add a handful of chopped walnuts, pecans, or hazelnuts to the batter. You could also throw in a small cup of dried fruit, like raisins or cranberries, for a delightful texture contrast.
   • Method: Simply fold the nuts and dried fruits into the cake batter before baking. The nuts add a lovely crunch, while the dried fruits introduce a subtle sweetness that pairs wonderfully with the deep flavors of the rum and chocolate.

2. Spicy Chocolate Rum Cake

   • Ingredients: Introduce a pinch of spice into the batter. Ground cinnamon, nutmeg, or even a little chili powder can elevate the flavor profile.
   • Method: Add ½ teaspoon of cinnamon or ¼ teaspoon of nutmeg to the dry ingredients before mixing. For the adventurous baker, a dash of chili powder or cayenne pepper can add an unexpected zing that complements the rich chocolate and rum.

3. Coffee-Infused Cake

   • Ingredients: Coffee and chocolate are a match made in heaven. Add a couple of tablespoons of strong brewed coffee or espresso to the batter for a deeper, more intense flavor.
   • Method: Replace part of the milk in the recipe with the brewed coffee. This will not only enrich the chocolate flavor but also provide a subtle boost from the coffee’s bitterness, balancing out the sweetness of the cake.

4. Gluten-Free Version

   • Ingredients: Swap out the regular flour for a gluten-free flour blend to make the cake suitable for those with dietary restrictions.
   • Method: The key to a successful gluten-free version is using a flour blend that contains a mix of rice flour, tapioca flour, and potato starch. Additionally, make sure to add a teaspoon of xanthan gum for texture and to help the cake hold its shape.

5. Vegan Chocolate Rum Cake

   • Ingredients: To make this cake vegan-friendly, swap out the eggs and butter for plant-based alternatives. Use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) instead of eggs, and coconut oil or a vegan butter substitute in place of dairy butter.
   • Method: Follow the same method as the original recipe, just ensuring all ingredients are plant-based. You might want to add a bit of extra moisture with a spoonful of apple cider vinegar or almond milk to balance the texture.

6. Rum-Soaked Cake With Ganache Glaze

   • Ingredients: Take the rum flavor to the next level by adding a generous splash of rum to the glaze. You can make a simple ganache glaze with chocolate and heavy cream, then infuse it with your favorite dark rum.
   • Method: After baking the cake, drizzle the ganache over the top while it’s still warm so it soaks into the cake, intensifying the rum flavor with every bite.

By tweaking the original recipe with any of these variations, you can add new dimensions to the cake’s texture and flavor, making it even more personalized to your taste!

Storing Leftovers

Proper storage is essential to preserving the freshness and flavor of Mary Berry’s Chocolate Rum Cake, especially if you’ve made a large batch or have leftovers after a celebration. Here’s a step-by-step guide to keeping your cake in the best condition possible:

1. At Room Temperature (Short-Term Storage)

   • How to Store: If you plan on enjoying the leftovers within a few days, simply wrap the cake in plastic wrap or place it in an airtight container. Make sure it’s well sealed to prevent it from drying out or absorbing odors from other foods.
   • Shelf Life: The cake will stay fresh at room temperature for 3-4 days, maintaining its moistness and flavor. Keep it in a cool, dry place away from direct sunlight.

2. In The Refrigerator (Long-Term Storage)

   • How to Store: For longer storage, refrigerate the cake. Wrap it in plastic wrap and then in aluminum foil, or store it in an airtight container. The cooler environment will help preserve its freshness while slowing down any potential mold growth.
   • Shelf Life: When refrigerated, the cake can last up to a week. The cold air might make the cake feel a bit firmer, but it can easily be warmed up in the microwave for a few seconds to restore its moistness.

3. Freezing For Future Enjoyment

   • How to Store: For even longer storage, freezing is an excellent option. Wrap individual slices or the entire cake in a layer of plastic wrap, followed by a layer of aluminum foil. Alternatively, place the cake in a freezer-safe airtight container.
   • Shelf Life: In the freezer, Mary Berry’s Chocolate Rum Cake can last up to 3 months. To thaw, leave the cake at room temperature for a few hours or microwave individual slices for a few seconds. The cake should retain most of its original moisture and flavor when properly stored.

4. Tips For Best Results

   • If you’ve used a rum glaze or frosting, be aware that the texture of the topping may change slightly after freezing. It may become a bit firmer or lose some of its glossiness, but the cake itself will still be just as delicious.
   • If freezing the cake, consider cutting it into slices before freezing, making it easier to thaw and serve smaller portions as needed.

By following these storage tips, you can keep the cake fresh and ready to enjoy whenever the craving strikes!

What To Eat With Mary Berry’s Chocolate Rum Cake?

While Mary Berry’s Chocolate Rum Cake is a showstopper all on its own, pairing it with the right accompaniments can elevate the dessert experience. Here are some ideas for what to serve with this rich, decadent cake:

1. Fresh Fruit

   • Why It Works: The sweetness of fresh fruit contrasts nicely with the deep chocolate and the boozy undertones of the rum. Berries, especially raspberries, strawberries, or blackberries, work wonderfully with chocolate. Their slight tartness cuts through the cake’s richness, providing a perfect balance of flavors.
   • Serving Suggestion: Serve a small handful of mixed berries (like raspberries, strawberries, and blackberries) on the side, or make a quick berry compote by simmering fresh fruit with a little sugar and lemon juice.

2. Whipped Cream Or Vanilla Ice Cream

   • Why It Works: A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream brings a cool, creamy element that balances the dense and moist texture of the cake.
   • Serving Suggestion: Serve a generous spoonful of whipped cream with a sprinkling of cocoa powder on top, or pair a scoop of creamy vanilla ice cream to complement the cake’s rum-soaked richness.

3. Chocolate Sauce Or Ganache

   • Why It Works: For chocolate lovers, an extra drizzle of warm chocolate sauce or ganache is an indulgent pairing. The additional chocolate enhances the cake’s flavor and provides even more depth.
   • Serving Suggestion: Drizzle some warm ganache over the top of each slice before serving or serve it on the side for dipping.

4. Espresso Or Coffee

   • Why It Works: A strong cup of espresso or coffee can cut through the sweetness of the cake and complement the flavors of the rum and chocolate. The bitterness of the coffee pairs perfectly with the dessert, making for a well-rounded after-dinner treat.
   • Serving Suggestion: Serve the cake with a small espresso or a cup of strong black coffee, and perhaps garnish with a few chocolate-covered coffee beans for a delightful added touch.

5. Custard Or Creme Anglaise

   • Why It Works: A rich, creamy custard or creme anglaise provides a silky texture that complements the moist crumb of the cake. Its slightly vanilla-flavored base ties in beautifully with the chocolate rum flavors.
   • Serving Suggestion: Pour a generous amount of warm custard over a slice of the cake, allowing the creamy sauce to seep into every bite.

By pairing Mary Berry’s Chocolate Rum Cake with any of these options, you’ll create a balanced dessert experience that highlights the cake’s depth while offering variety in texture and flavor.

Conclusion

Mary Berry’s Chocolate Rum Cake is a decadent, flavor-packed dessert that brings together the richness of chocolate, the warmth of rum, and the comfort of cake in every bite. Whether you’re sticking to the classic recipe or experimenting with creative variations, there are countless ways to tailor this treat to your tastes.

With proper storage, you can enjoy the cake for days or even weeks, ensuring its moist texture and full flavor are preserved. And when it comes to serving, there are endless possibilities to elevate your cake experience-be it with fresh fruit, whipped cream, coffee, or a decadent drizzle of chocolate sauce.

This cake is more than just a dessert; it’s a centerpiece that can easily impress guests at a party, offer a moment of indulgence for yourself, or serve as a delightful gift to friends and family. No matter how you choose to enjoy it, Mary Berry’s Chocolate Rum Cake will undoubtedly be a hit, bringing joy with each bite.

FAQs

What Makes Mary Berry’s Chocolate Rum Cake Different From Other Chocolate Cakes?

Mary Berry’s chocolate rum cake stands out due to its rich, moist texture, which is enhanced by the addition of dark rum. The rum not only adds a warm, deep flavor but also helps keep the cake moist for several days after baking. The cake is also paired with a decadent chocolate ganache that complements the slight bitterness of the dark chocolate, making it a favorite for both chocolate and rum lovers.

Can I Substitute The Rum In Mary Berry’s Chocolate Rum Cake With A Non-alcoholic Option?

Yes, you can substitute the rum with a non-alcoholic alternative if preferred. For instance, you can use a combination of rum extract and water or simply replace the rum with fruit juice such as orange or apple juice to maintain some of the moisture and flavor complexity. However, the rum’s distinct flavor profile will be missing in these alternatives.

How Can I Make Sure The Chocolate Rum Cake Doesn’t Turn Out Dry Or Overly Dense?

To prevent your chocolate rum cake from becoming dry or dense, it’s important to measure your ingredients accurately, especially the flour and cocoa powder. Ensure you don’t overmix the batter, as this can lead to a dense texture. Also, don’t skimp on the wet ingredients, such as the rum and eggs, as they help keep the cake moist. Lastly, make sure you bake the cake at the recommended temperature and check for doneness with a skewer-if it comes out clean, the cake is ready to come out of the oven.