Ragged Rock Rum Truffle Cake
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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!
The rum
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.
Love homemade cakes from scratch? We've put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.
Originally published May 2012. Updated May 2020.
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Ragged Rock Rum Truffle Cake
A light sponge cake soaked in rum and then frosted with a an easy rum truffle frosting.
Ingredients
For the sponge cake
- 1 cup flour
- 1 teaspoon baking powder
- 6 eggs separated, room temperature
- ¼ teaspoon cream of tarter
- 1 cup sugar, separated in 2 half cups
- 2 teaspoon vanilla extract
- ½ teaspoon lemon flavoring, optional
- 4 ounces rum, optional
For the frosting
- 3 cups dark chocolate chips
- ½ cup whipping cream
- 2 ounces good quality rum
- 2 cups whipping cream
Instructions
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 ½ 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.
Notes
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.
Nutrition Information
Yield
16Serving Size
1 sliceAmount Per Serving Calories 437Total Fat 26gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 8gCholesterol 113mgSodium 74mgCarbohydrates 39gFiber 1gSugar 24gProtein 6g
I stumbled upon your blog. Very impressive and obviously you're a talented cook/chef/baker. When I frost a cake, it looks like a 6 yr old did it :-).
I'll be adding your blog to my blogroll.
You just made my month!! I've been searching for the perfect Rum cake for my mother's birthday, and I do believe I have found it. Thank you so much for this post!!!
Another amazing post for me to drool over… I'm featuring it in this week's Food Fetish Friday series (with a link-back and attribution). I hope you have no objections and as always I love following your creations… Thanks so much for sharing.
Hi Barry,
I like this cake. Could you please explain to me what do you mean with:
"When the cake is completely cooled, split the two layers into four"?
You have baked two separate layers right? And have split each one to four triangle pieces, right?
So when you lay down the frosting it gets in between the pieces and you get this beautiful effect when sliced the piece looks like it is crumbled, not in separate layers. Did you get my point?:)))
No. It is simply cut into 4 round sections of equal height. The frosting goes between the layers.