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Rum and coffee cake decorated with chocolate shavings
Moist and boozy rum coffee cake slice with fresh cream.

Rum & coffee cake

Author: Flavelo
Recipes Cakes and Desserts
This cake is the love child of tiramisu and a rich chocolate cake. Espresso adds depth to the cocoa (coffee enhances the chocolate flavour), whilst the rum relaxes the batter and adds aroma. It's not a dry sponge, but a moist, buttery batter that stays fresh for days.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 275 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (approx. 22-24 cm)
  • Electric whisk

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the dry ingredients (flour, sugar, cocoa, baking powder) in a bowl.

Tip: It's worth sifting the cocoa powder as it tends to form small lumps that taste bitter in the cake.
2 ✓

Mix the melted butter, milk, coffee, rum and egg yolks. Pour into the dry mixture.

Tip: The acidity of the coffee reacts with the baking powder, helping the rise.
3 ✓

Whisk the egg whites to stiff peaks. Gently fold into the cocoa mixture using a spatula.

Tip: The egg whites provide the air. Don't mix wildly, just 'fold' so the bubbles don't break.
4 ✓

Bake at 180°C (conventional oven) for 35-40 minutes. A skewer test is mandatory!

Tip: If liquid batter no longer sticks to the skewer, only a few crumbs, take it out. If it comes out completely clean, it might be slightly overbaked.
5 ✓

Let it cool, dust with icing sugar, and serve with whipped double cream.

Tip: The fat (cream) counterbalances the dryness of the cocoa.

Recipe FAQ

Why did the middle sink?
You opened the oven too soon or used too much baking powder. Thermal shock causes the batter structure to collapse before it sets.

Ingredients

  • 250 g Plain flour
  • 200 g Caster sugar
  • 30 g Unsweetened cocoa powder
  • 4 Eggs
  • 100 ml Milk
  • 100 g Butter (melted)
  • 1 tsp Baking powder
  • 50 ml Strong espresso (cooled)
  • 2 tbsp Dark rum
  • 100 g Icing sugar (for dusting)
  • 200 ml Double cream (cold, for serving)