Chocolate Rum Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake (Chocolate Genoise):
½ c. sifted flour
1 c. sugar
½ c. unsweetened cocoa powder
1 t. vanilla
6 eggs, room temperature
½ c. clarified butter, cooled to lukewarm
Rum Syrup:
¼ c. water
1/8 c. dark rum
1/8 c. sugar
Chocolate Rum Butter Cream:
3 sticks unsalted butter cut in pieces, room temperature
6 oz. semisweet chocolate (I use Nestle choc. Chips)
2 oz. unsweetened chocolate, coarsely chopped
¾ c. water divided into ¼ c. and ½ c.
3 T dark rum
1 ¼ c. sugar
¼ t. cream of tartar
1 T instant espresso powder
3 egg yolks, room temperature
2 c. almonds toasted & coarsely chopped (I use slivered almonds)
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Directions: |
Directions:Cake (Chocolate Genoise):
Butter a 10 ½” x 15 ½” jelly roll pan. Line with wax or parchment paper. Lightly butter and flour the paper. Sift together the flour & cocoa. Set aside. Whisk eggs and sugar in large bowl of electric mixer set over (but not in) pan of simmering water until mixture feels warm to touch (3 to 4 minutes.) Remove from over water & beat with electric mixer at high speed until mixture is cool, tripled in volume and slowly dissolving ribbon forms when beaters are lifted from bowl. Fold flour mixture into egg mixture in 3 batches. Blend vanilla into butter and gently fold into batter (make sure butter is cool & slowly pour into batter as you are folding). Pour into prepared pan. Bake at 350 until cake feels springy to touch, 25 to 30 minutes. Carefully remove cake from pan with the paper & cool completely on rack.
Rum Syrup:
Cook water and sugar in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally. Increase heat and bring to boil. Cool syrup completely and stir in rum.
Chocolate Rum Butter Cream:
Beat butter in bowl of electric mixer until light & fluffy. Set aside. Stir chocolates, ¼ c. water, rum & espresso powder in heavy small saucepan over low heat until chocolate melts. Remove from heat and cool. Beat egg yolks in large bowl until slightly thickened. Cook sugar, cream of tartar & remaining ½ c. of water in heavy small saucepan over low heat swirling pan occasionally. Increase heat and bring to a boil. Boil until candy thermometer registers 225 degrees (watch carefully). Immediately add syrup to yolks in slow steady stream, beating constantly at low speed. Continue beating until mixture is thick and cool (must be cool or butter will melt when you start to add it). Beat in butter a little at a time incorporating each addition completely before adding next. Beat in cooled chocolate. Refrigerate until spreadable, which takes a couple of hours...
To Assemble Cake:
Cut cake into 3 equal sections (approx. 5” x 10”). Place bottom layer on plate. Pierce with fork and brush generously with syrup. Spread with approx. ¼ of the butter cream. Top with 2nd layer, pierce with fork & repeat with syrup and butter cream. Repeat for 3rd layer. Cover sides of cake with remaining butter cream. Decorate with pastry bag if desired. Gently pat almonds onto sides of cake. Refrigerate overnight. Let stand at room temperature approx. 30 minutes before serving. |
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Personal
Notes: |
Personal
Notes: Tips:
You can cut a piece of heavy cardboard maybe 6” by 12” and cover with foil in place of trying to come up with a plate to fit the cake.
Sometimes the edges of the cake are higher on the sides and ends. I flip them around – putting the middle layer upside down and the top layer opposite of the bottom layer so you don’t end up with a cake looking like a ski jump.
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