Ragged Rock Rum Truffle Cake. A light sponge cake soaked in rum and then frosted with a an easy rum truffle frosting.
I made this rum truffle cake yesterday for a charity auction at my kid’s former school and a second to bring to a friend’s house last evening. By all reports, this new dessert was well received at both its debut locations.
This is quite a simple cake but quite elegant and impressive at the same time.
The rum truffle cake starts with a light, airy sponge cake that gets soaked with a little rum. It’s then filled and covered with an easy to make chocolate rum truffle whipped ganache frosting. So luscious!
BTW the name Ragged Rock refers to a brand of rum sold here in Newfoundland. However, you can use any good quality rum in this recipe.
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Originally published May 2012. Updated May 2020.
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A light sponge cake soaked in rum and then frosted with a an easy rum truffle frosting.
For the sponge cake
- 1 cup flour
- 1 tsp baking powder
- 6 eggs separated, room temperature
- 1/4 tsp cream of tarter
- 1 cup sugar, separated in 2 half cups
- 2 tsp vanilla extract
- 1/2 tsp lemon flavoring, optional
- 4 ounces rum, optional
For the frosting
- 3 cups dark chocolate chips
- 1/2 cup whipping cream
- 2 ounces good quality rum
- 2 cups whipping cream
To prepare the cake
- Sift together the flour and baking powder and set aside.
For the meringue base of the cake batter
- Beat the egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.
- In a separate bowl, beat the egg yolks and ½ cup sugar until foamy and thickened.
- Fold the beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula. Fold just until the flour is incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
- Pour into greased and parchment paper lined 8 inch round cake pans and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Turn onto a wire rack to cool completely.
- When the cake is completely cooled, split the two layers into four with a sharp serrated knife and sprinkle each layer with 1 ounce of dark rum. This step is optional. For a less boozy cake, you can serve it with the rum just included in the frosting.
To prepare the frosting
- Melt together the chocolate chips and 1/2 cup whipping cream in a double boiler. Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.
- Transfer to a large mixing bowl and stir in 2 ounces good quality dark rum.
- In a separate bowl, whip the 2 cups of whipping cream to firm peaks.
- Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate.
- At this point you will probably have to chill this frosting for a half hour or so in the fridge if it is too soft to work with. Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.
- Fill and frost the rum soaked cake layers with the frosting and garnish with fresh berries if desired. Chill the cake for a at least a couple of hours before serving.
The total time noted does not include cooling/chilling time. Plan to make this cake several hours beforehand or even a day ahead of serving.
Serving Size1 slice
Amount Per Serving Calories 437Total Fat 26gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 8gCholesterol 113mgSodium 74mgCarbohydrates 39gFiber 1gSugar 24gProtein 6g