Recipe: Chocolate Nut Rum Cake

This chocolate cake recipe will not only satisfy your chocolate cravings, it'll also warm your insides with its infusion of dark rum

Credit: Flickr / ulterior epicure

Chocolate cake + rum + nuts = dessert heaven

It’s pretty hard to improve on chocolate cake, but the addition of dark rum and nuts is guaranteed to up the dessert ante in this recipe



  • 4 large eggs, separated

  • 3/4 cup granulated sugar

  • 3 Tbsp. dark rum

  • 2 cups ground pecans or hazelnuts

  • 1 Tbsp. all-purpose flour


  • 1/3 cup light cream or coffee cream

  • 2 Tbsp. dark rum (optional)

  • 2 tsp. instant espresso powder

  • 1/2 lb. premium-quality chocolate

  • 1 cup toasted chopped nuts (optional)

  • 1/2 cup whipping cream


  1. Preheat oven to 350°F.
  2. Grease and flour a 10-inch springform pan. Set aside.
  3. Beat egg whites until stiff but not dry. Set aside.
  4. Beat egg yolks, sugar and rum until light and lemon coloured, about 5 minutes.
  5. Fold nuts and flour into yolk mixture.
  6. Add 1/3 of beaten whites and mix.
  7. Gently fold in remaining whites, keeping batter light.
  8. Turn into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into centre comes out clean.
  9. Cool in pan then release cake onto serving plate.
  10. For glaze, combine light cream, rum, espresso powder and chocolate in a heavy-bottomed saucepan.
  11. Simmer on low until glaze is melted and smooth.
  12. When cooled but still liquid, pour evenly over cake.
  13. Press chopped nuts into sides of cake, if desired.
  14. Whip cream and pipe 8 rosettes on top of cake.
  15. Garnish each rosette with a toasted pecan half and a coffee bean.

Serves 8.

Recipe courtesy Caren McSherry from the Gourmet Warehouse

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.