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Rum Truffle Cake photo of entire finished cake

Ragged Rock Rum Truffle Cake

A light sponge cake soaked in rum and then frosted with a an easy rum truffle frosting.
Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 servings
Calories 437 kcal
Author Barry C. Parsons

Ingredients

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

Instructions

To prepare the cake

  1. Sift together the flour and baking powder and set aside.

For the meringue base of the cake batter

  1. Beat the egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.
  2. In a separate bowl, beat the egg yolks and ½ cup sugar until foamy and thickened.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. Transfer to a large mixing bowl and stir in 2 ounces good quality dark rum.
  3. In a separate bowl, whip the 2 cups of whipping cream to firm peaks.
  4. 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.
  5. 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.
  6. 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.

Recipe 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.