Mary Berry Chocolate Rum Cake Recipe [Tips & Tricks]

If you’re looking for a show-stopping dessert that combines rich flavors with a touch of elegance, then you absolutely have to try Mary Berry’s chocolate rum cake recipe!

This cake is a perfect balance of moist, decadent chocolate, and the warmth of rum, making it a delightful treat for any occasion. Mary Berry’s expert touch ensures that the flavors are perfectly blended, and the cake comes out irresistibly tender every time. Whether you’re baking for a special celebration or just treating yourself, this cake is sure to impress anyone who takes a bite!

Mary Berry Chocolate Rum Cake Recipe

Ingredients Needed For Mary Berry’s Chocolate Rum Cake

To recreate Mary Berry’s delicious Chocolate Rum Cake, you’ll need a combination of rich and flavorful ingredients that come together to create a moist and indulgent dessert. Here’s a breakdown of what you’ll need:

1. Butter (225g / 1 cup): The base of any great cake starts with butter. It provides the moisture, richness, and tenderness to the cake, ensuring a smooth texture. Use unsalted butter for more control over the salt content.

2. Caster Sugar (225g / 1 cup): Caster sugar is finer than regular sugar, helping to dissolve quickly in the butter, resulting in a smooth batter. It also contributes to the cake’s sweetness.

3. Self-Raising Flour (225g / 1 ¾ cups): The key to achieving a light, fluffy texture. Self-raising flour is ideal because it contains a leavening agent (baking powder) that allows the cake to rise perfectly without additional baking powder.

4. Cocoa Powder (45g / ¼ cup): A high-quality cocoa powder is essential for bringing the chocolate flavor to life in this cake. The cocoa powder adds depth and a rich color to the batter.

5. Eggs (4 large): Eggs are the binding agents, giving the cake structure while also contributing to the moist crumb. Be sure they are at room temperature to mix evenly into the batter.

6. Dark Rum (75ml / ¼ cup): The secret ingredient!

   Dark rum gives the cake its distinctive flavor, complementing the chocolate and adding a warm, rich undertone. You can use a good quality rum for the best effect.

7. Baking Powder (1 tsp): Even though you’re using self-raising flour, this additional teaspoon of baking powder ensures that the cake rises perfectly and doesn’t become too dense.

8. Vanilla Extract (1 tsp): Adds a subtle sweetness and depth of flavor that works harmoniously with the chocolate and rum.

9. Milk (100ml / ½ cup): Milk provides moisture and ensures that the batter reaches the right consistency for an easy pour into the baking tin.

10. Dark Chocolate (200g / 7oz): The star of the show!

    Melted dark chocolate brings the rich cocoa flavor to the cake, contributing to its moistness and fudgy texture. Choose a chocolate with at least 70% cocoa solids for an intense flavor.

11. For The Icing

    • Dark Rum (2-3 tbsp): A splash of rum in the icing adds a final boozy punch.
    • Butter (50g / ¼ cup): The fat for a smooth, glossy icing.
    • Icing Sugar (200g / 1 ½ cups): Sweetens the icing and gives it the right consistency.
    • Double Cream (2 tbsp): To achieve a silky, smooth texture in the icing.

Equipment Needed For Mary Berry’s Chocolate Rum Cake

To prepare Mary Berry’s Chocolate Rum Cake, you’ll need some essential kitchen tools that will help you achieve a perfectly baked cake with a smooth and glossy finish.

1. Electric Mixer or Whisk: While you can mix the ingredients by hand, an electric mixer will save time and provide the best results, especially for creaming the butter and sugar together.

2. Large Mixing Bowl: You’ll need a large bowl to combine all the dry ingredients and the wet ingredients. A glass or stainless steel mixing bowl works well.

3. Baking Tin (20cm / 8-inch round): Mary Berry recommends a round cake tin for this recipe. Make sure to line it with parchment paper or grease it well to prevent sticking.

4. Spatula: A flexible silicone spatula is ideal for scraping down the sides of the bowl and folding the batter without overmixing.

5. Saucepan: To melt the dark chocolate, you’ll need a saucepan. Alternatively, you can use a microwave-safe bowl if you prefer to melt the chocolate in the microwave.

6. Cooling Rack: After baking, the cake needs to cool before you ice it. A cooling rack allows air to circulate around the cake, preventing it from becoming soggy.

7. Sieve: To sift the dry ingredients like cocoa powder and flour, you’ll need a fine sieve to ensure there are no lumps in the batter.

8. Offset Spatula or Butter Knife: These tools are essential for evenly spreading the icing on the cake.

9. Cake Tester or Toothpick: A simple tool to test whether your cake is done by inserting it into the center of the cake-if it comes out clean, the cake is ready.

How To Make Mary Berry’s Chocolate Rum Cake

1. Preheat the Oven: Start by preheating your oven to 180°C (160°C fan)/350°F/Gas 4. Grease your 20cm round cake tin and line it with parchment paper.

2. Cream the Butter and Sugar: In a large mixing bowl, beat the butter and caster sugar together using an electric mixer until light and fluffy. This process helps to incorporate air into the batter, making your cake light and tender.

3. Add the Eggs: Add the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour to help stabilize it.

4. Incorporate Dry Ingredients: Sift the self-raising flour, cocoa powder, and baking powder together into the bowl. Fold the dry ingredients into the wet ingredients using a spatula or a large metal spoon. Be gentle to avoid overmixing, which could lead to a dense cake.

5. Add the Rum and Milk: Stir in the milk and dark rum, combining everything into a smooth batter. At this point, you should have a rich, thick mixture.

6. Melt the Chocolate: Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water or in the microwave, stirring every 30 seconds to prevent burning. Once melted, allow it to cool slightly before folding it into the batter.

7. Bake the Cake: Pour the cake batter into the prepared cake tin, smoothing the top with your spatula. Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.

8. Cool the Cake: Let the cake cool in the tin for 10 minutes before turning it out onto a cooling rack. Allow it to cool completely.

9. Make the Icing: While the cake cools, prepare the icing. Melt the butter and rum together in a small saucepan, then sift in the icing sugar, adding a little double cream for smoothness. Stir until glossy and smooth.

10. Ice the Cake: Once the cake is fully cooled, pour the rum-infused icing over the top and spread it evenly with an offset spatula, letting it drip down the sides for a rustic, elegant finish.

Expert Tips For Perfecting Mary Berry’s Chocolate Rum Cake

1. Room Temperature Ingredients: Ensure your eggs and butter are at room temperature before starting the recipe. This helps them combine better, leading to a smoother batter and a lighter cake.

2. Don’t Overmix: When folding in the flour and cocoa powder, be gentle. Overmixing can result in a dense cake that lacks the desired lightness.

3. Use High-Quality Rum: Since rum is a key ingredient in the flavor profile of this cake, use a good-quality dark rum. It will infuse the cake with a richer flavor, elevating the overall taste.

4. Sift the Dry Ingredients: Sifting flour and cocoa powder ensures there are no lumps in your batter, leading to a smoother, more uniform texture.

5. Don’t Rush the Cooling: Let the cake cool completely before icing it to avoid melting the icing. If you try to ice a warm cake, the icing may run off or become too thin.

6. Add a Rum Soak: For extra depth of flavor, you can brush the cooled cake with a little more rum before icing. This adds moisture and an additional boozy layer.

7. Decorating: For an extra touch, decorate the top of the cake with grated chocolate, cocoa powder, or even a few edible gold flakes for a festive finish.

Mary Berry’s Chocolate Rum Cake is a decadent dessert that masterfully combines the rich flavors of dark chocolate and the warming kick of dark rum. Its moist, fudgy texture, complemented by a silky rum glaze, makes it the perfect cake for any special occasion, or just to indulge in when you’re craving something truly special.

By following the simple yet detailed steps outlined above, you’ll be able to create this iconic dessert in your own kitchen. Whether you’re a seasoned baker or a beginner, the combination of straightforward techniques and indulgent ingredients ensures a show-stopping result. Remember to follow the expert tips to take this cake to the next level, and enjoy the incredible flavor with every bite.

Easy Recipe Variations For Mary Berry’s Chocolate Rum Cake

Mary Berry’s Chocolate Rum Cake is a rich and indulgent treat, with deep, luxurious chocolate flavors and a subtle kick from the rum. While her original recipe is divine in itself, experimenting with different twists can add a new layer of creativity to your baking. Here are some easy and delightful variations to try:

1. Add Fresh Fruit

   One simple but brilliant variation is incorporating fresh fruits into the cake batter. Berries, such as raspberries, blackberries, or even chopped strawberries, complement the rich chocolate flavor wonderfully.

   The acidity of the fruit balances out the sweetness, providing a refreshing contrast to the dense texture of the cake. You can lightly coat the fruit in flour before folding them into the batter to prevent them from sinking to the bottom during baking.

2. Spiced Chocolate Rum Cake

   For those who enjoy a bit of warmth and complexity, adding spices can elevate the flavor profile. Try incorporating ground cinnamon, nutmeg, or a dash of allspice into the cake mix.

   These warm spices pair beautifully with the rum and chocolate, creating a deeper, more aromatic cake. You could also add a bit of orange zest to introduce a citrusy brightness that contrasts the richness of the cake.

3. Chocolate Chips and Chunks

   To increase the chocolate decadence, fold in some chocolate chips or chunks. Dark chocolate is the obvious choice, but white or milk chocolate can also be used for a slightly sweeter version.

   As the cake bakes, these morsels melt into pockets of gooey chocolate goodness, making every bite even more indulgent. You can even sprinkle some chocolate chips on top before baking for a slightly crispy and caramelized layer.

4. Nutty Variations

   Add texture and crunch by incorporating nuts into the cake. Walnuts, pecans, or hazelnuts all work well with the chocolate rum base.

   Lightly toast the nuts before adding them to the batter to bring out their full flavor. If you’re feeling extra adventurous, drizzle the cake with a nutty rum-infused glaze to further enhance the flavor profile.

5. Vegan or Dairy-Free Options

   For a dairy-free or vegan version of Mary Berry’s Chocolate Rum Cake, substitute eggs with flax eggs or aquafaba, and use plant-based butter or oil. Instead of regular milk, try almond, coconut, or oat milk for a creamier texture. The addition of a dairy-free chocolate and a suitable rum (one that doesn’t contain animal-derived ingredients) ensures that you can still enjoy this delectable treat without compromising on taste.

6. Rum-soaked Fruit Variation

   For an even more boozy cake, try soaking dried fruits like raisins, currants, or even chopped dried apricots in rum before adding them to the batter. This adds extra moisture and infuses the cake with the flavor of rum-laden fruit. It’s a wonderful way to enhance the cake’s richness, especially if you’re looking for a more festive variation.

These variations can be tailored to your personal preferences, whether you’re seeking more texture, spice, or a bit of extra sweetness. It’s all about experimenting to find what works best for you and making Mary Berry’s Chocolate Rum Cake your own.

Best Practices To Store Leftovers

Once you’ve baked and enjoyed Mary Berry’s Chocolate Rum Cake, you’ll likely find yourself with some delicious leftovers. Storing it correctly is crucial to maintaining its moist, flavorful texture. Here are some best practices for storing this cake to keep it fresh for as long as possible:

1. Cool the Cake Properly

   Before storing, always let the cake cool completely at room temperature. If you try to store it while it’s still warm, condensation can build up, making the cake soggy. Cooling the cake on a wire rack is ideal as it allows air to circulate around it, preventing moisture from accumulating at the bottom.

2. Wrap It Well

   To preserve the freshness and prevent the cake from drying out, wrap it tightly in plastic wrap. This step locks in the moisture.

   If you want to ensure even more protection, after wrapping in plastic wrap, place the cake in an airtight container. Alternatively, you could wrap individual slices to keep them easily accessible.

3. Refrigeration for Extended Freshness

   If you plan to keep the cake for more than a couple of days, it’s best to refrigerate it. The cake can stay fresh in the fridge for up to a week.

   Just make sure it’s well-wrapped to prevent it from absorbing any other odors in the refrigerator. For the ultimate chocolate cake experience, let the cake come back to room temperature before enjoying it, as it will return to its moist, flavorful state.

4. Freezing for Long-Term Storage

   Mary Berry’s Chocolate Rum Cake freezes exceptionally well, which makes it an excellent candidate for batch baking or prepping in advance for a future occasion. Slice the cake into individual portions, wrap them tightly in plastic wrap, and then place them in a freezer-safe container or a Ziploc bag.

   When properly wrapped, the cake can last in the freezer for up to 3 months. To thaw, leave the portions at room temperature for a few hours or defrost them in the refrigerator overnight.

5. Avoid Storing with Frosting or Ganache

   If your cake has a frosting or ganache, store it separately or wait to frost the cake until right before serving. Frosting can become hard or lose its texture if stored on the cake for an extended period. Storing a frosted cake in the fridge can also affect the frosting’s consistency.

By following these simple practices, you’ll ensure that your leftover cake remains just as delicious as when it was freshly baked.

What Goes Well With Chocolate Rum Cake

Chocolate Rum Cake, with its rich, complex flavors, is a versatile dessert that pairs wonderfully with a variety of accompaniments. Whether you’re hosting a dinner party or enjoying a quiet afternoon treat, here are some ideas on what goes well with this indulgent cake:

1. Fresh Berries

   The natural acidity of fresh berries-such as raspberries, blackberries, or strawberries-pairs beautifully with the dense, fudgy texture of the chocolate cake. Their juiciness provides a nice contrast to the cake’s richness and adds a refreshing element. You can serve the berries alongside the cake or gently scatter them on top for a decorative touch.

2. Whipped Cream or Chantilly Cream

   A dollop of freshly whipped cream or chantilly cream (sweetened whipped cream with vanilla) is a classic pairing with chocolate cake. The lightness of the cream offsets the heaviness of the chocolate rum cake, creating a delightful balance. For a twist, add a splash of rum or vanilla extract to the cream to echo the flavors in the cake.

3. Vanilla Ice Cream or Sorbet

   The cool, creamy texture of vanilla ice cream complements the richness of the chocolate rum cake in a way that feels both comforting and luxurious. Alternatively, a fruit-based sorbet, such as raspberry or mango, can provide a zesty contrast to the cake’s dense texture, cleansing the palate between bites.

4. Espresso or Coffee

   A strong cup of coffee or espresso is an excellent companion to chocolate cake, as the bitter notes of the coffee perfectly balance the sweetness and depth of the cake. If you prefer a milder version, you could opt for a latte or cappuccino to add a touch of creaminess to the pairing.

5. Citrus or Orange Liqueur

   For a more sophisticated pairing, consider serving a glass of orange liqueur, such as Grand Marnier or Cointreau, alongside the chocolate rum cake. The citrusy notes in the liqueur complement the chocolate and rum flavors, adding a layer of brightness. Alternatively, a drizzle of orange zest over the cake can enhance its flavor.

6. Nuts and Caramel

   To further elevate the texture and flavor of your dessert, serve it with some toasted nuts like almonds, hazelnuts, or pecans. The crunchiness adds contrast to the smooth, velvety cake. A drizzle of warm caramel sauce can also add a buttery, sweet note that complements both the chocolate and rum.

Conclusion

Mary Berry’s Chocolate Rum Cake is already a showstopper in its own right, but with a few easy variations, careful storage practices, and delightful pairings, you can transform it into something even more special. Whether you choose to experiment with new ingredients, serve it with a side of whipped cream or berries, or store leftovers for future indulgence, this cake will always be a hit.

Its decadent chocolate flavor and subtle rum undertones make it the perfect dessert for any occasion, from casual family gatherings to elegant dinner parties. By embracing these tips and pairings, you can ensure that your chocolate rum cake remains a memorable and cherished treat every time.

FAQs

What Ingredients Do I Need For Mary Berry’s Chocolate Rum Cake?

To make Mary Berry’s chocolate rum cake, you will need the following ingredients: butter, caster sugar, eggs, plain flour, cocoa powder, baking powder, milk, dark rum, dark chocolate, and a pinch of salt. These ingredients come together to create a moist, rich cake with a wonderful depth of flavor from both the rum and the chocolate.

Can I Substitute The Dark Rum In Mary Berry’s Chocolate Rum Cake Recipe?

Yes, if you’d prefer not to use dark rum, you can substitute it with other types of alcohol like spiced rum, whiskey, or even a non-alcoholic rum flavoring. Alternatively, you could use orange juice or coffee as a non-alcoholic substitute to maintain some complexity in the flavor.

How Long Does Mary Berry’s Chocolate Rum Cake Take To Bake?

The baking time for Mary Berry’s chocolate rum cake is typically around 45 to 50 minutes at 180°C (350°F) in a preheated oven. It’s best to check the cake by inserting a skewer or toothpick into the center-if it comes out clean, the cake is ready.

Can I Prepare Mary Berry’s Chocolate Rum Cake Ahead Of Time?

Yes, Mary Berry’s chocolate rum cake can be made ahead of time. The cake keeps well for a few days if stored in an airtight container at room temperature. For longer storage, you can freeze it, wrapped tightly in plastic wrap and foil, for up to 3 months.

How Do I Make The Chocolate Ganache For Mary Berry’s Chocolate Rum Cake?

To make the chocolate ganache for Mary Berry’s chocolate rum cake, simply melt together equal parts of dark chocolate and heavy cream (around 200g of chocolate and 200ml of cream). Stir until smooth, and then allow the ganache to cool slightly before pouring over the cooled cake.

Can I Use Milk Chocolate Instead Of Dark Chocolate For Mary Berry’s Chocolate Rum Cake?

You can use milk chocolate instead of dark chocolate, but this will alter the flavor and richness of the cake. Dark chocolate gives the cake a deeper, more intense flavor that complements the rum, while milk chocolate will make the cake sweeter and lighter.

What Size Cake Tin Should I Use For Mary Berry’s Chocolate Rum Cake?

Mary Berry’s chocolate rum cake is typically baked in an 8-inch (20cm) round cake tin. This size ensures the cake cooks evenly and has a good balance between texture and moisture. If you use a different size, adjust the baking time accordingly.

What Can I Serve With Mary Berry’s Chocolate Rum Cake?

Mary Berry’s chocolate rum cake is delicious on its own, but you can enhance the experience by serving it with whipped cream, a scoop of vanilla ice cream, or fresh berries. You could also drizzle some extra chocolate ganache or a caramel sauce on top for added indulgence.

How Can I Tell When Mary Berry’s Chocolate Rum Cake Is Fully Baked?

To check if the cake is fully baked, insert a skewer or toothpick into the center of the cake. If it comes out clean or with just a few crumbs sticking to it, the cake is done. If there is wet batter on the skewer, return the cake to the oven and bake for an additional 5-10 minutes.

What Is The Best Way To Store Mary Berry’s Chocolate Rum Cake?

Mary Berry’s chocolate rum cake should be stored in an airtight container to keep it fresh. It can be kept at room temperature for up to 3 days, or refrigerated for up to a week. If freezing, ensure it’s well-wrapped to prevent freezer burn.