Christmas-Spiced Chocolate Rum Cake with White Chocolate Ganache
A taste of the Caribbean with a Festive twist. This is a deliciously rich chocolate rum cake infused with a spiced-rum butter syrup and topped with an indulgent white chocolate ganache. Perfect as an alternative Christmas dessert or just for a treat.
Equipment
- 9-10 inch Bundt Pan
- Hand Whisk or Stand Mixer
- Small Saucepan
Ingredients
For the Cake
- 275 g plain flour
- 50 g unsweetened cocoa powder
- 1.5 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp ground nutmeg
- 150 g granulated sugar
- 150 g soft brown sugar
- 225 g unsalted butter softened
- 2 tbsp coconut oil or vegetable oil
- 3 large eggs
- 2 large egg yolks
- 1 orange zest plus 2 tbsp juice
- 80 ml spiced rum
- 1 tsp vanilla extract
- 100 ml buttermilk or plain kefir
- 100 g chocolate chips
For the Spiced Butter Rum Syrup
- 160 g granulated sugar
- 100 g unsalted butter
- 50 ml water
- 80 ml spiced rum
For the White Chocolate Ganache
- 150 g white chocolate finely chopped
- 60 ml double cream
Instructions
- Grease and dust a 9-10 inch bundt pan. Preheat oven to 180C/160C fan.
- Sift flour, cocoa, and baking powder. Stir in salt and spices.
- Cream sugars and butter until fluffy. Add oil, eggs, yolks, rum, vanilla, and orange juice/zest.
- Fold dry ingredients into wet. Add buttermilk and chocolate chips. Bake for 40-50 minutes.
- Make the syrup by simmering butter, water, sugar, and salt. Stir in rum and vanilla.
- Poke holes in the warm cake and pour half the syrup. Invert and pour the rest.
- Make ganache by pouring hot cream over white chocolate. Stir until smooth and drip over cooled cake.
Notes
This cake is even better if made a day in advance to let the rum syrup fully soak in.