Good Taste is the Worst Vice

Chocolate rum cake

When I was growing up, my mother always used to make this cake for special occasions. It’s four layers of chocolate, with rum custard filling and a thick layer of whipped chocolate frosting – rather impressive to look at, as homemade cakes go, and also wonderful to eat.

Over the years, I’ve still requested it for birthdays and any other event potentially worthy of a cake.  But I never tried making it myself until my most recent birthday.

With blow-out restaurant meals bookending the day itself, I decided to celebrate by preparing a meal that would be crowned by chocolate rum cake.

It definitely requires more steps than anything I usually make: make cake, cool cake, make filling, cool filling, make chocolate frosting, cut cake, assemble layers, cover top of cake with glossy frosting, whip remaining frosting, and then finally use it to coat the sides of the cake. 

I’ve spent so much of my life in awe of this cake that it almost surprised me when I succeeded in making it.  For it turns out that none of the steps are too terribly difficult, as long as there’s plenty of time to go through them.  The frosting wasn’t as pretty as my mother’s, but my layers were just as even as hers – and it tasted just the same.

Chocolate rum cake
The cake
1 1/2 sticks butter, softened
2 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1 1/3 cup skim milk
3 eggs plus 1 egg white (reserve extra yolk)
1 tsp vanilla extract

Preheat oven to 350 degrees.  Grease two 9-inch round cake pans.


Combine all ingredients in large bowl (or standing mixer) and mix at low speed until blended.  Scrape bowl with spatula and then increase speed to high, and mix for about three minutes, occasionally scraping bowl.


Spoon batter evenly into pans and bake 25 minutes, or until toothpick comes out clean.  Cool cakes in pans on wire racks for 10 minutes, then remove from pans and cool completely on racks.


The filling
4.5 tbsp cornstarch
3 cups skim milk
1/2 cup sugar
1 1/2 egg yolks
1.5 tsp rum flavoring


Combine all ingredients except rum flavoring in a saucepan and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.  Boil one minute, then remove from heat and stir in rum flavoring.  Pour into a bowl, cover with plastic wrap, and refrigerate until chilled, about 2 hours.


The frosting
7 oz semisweet chocolate
1 1/2 cup heavy cream


Chop chocolate and combine with cream and heat until boiling, stirring frequently.  Boil one minute, then pour mixture into a bowl and refrigerate until just cooled, about 1 1/2 hours.


To assemble
With serrated knife, cut each cake horizontally in half to make two even layers.  Place first layer, cut side up, on cake platter and spread with 1/3 of filling.  Repeat with second and third layers.  Top with final layer, cut side down (ensure that you keep one of the slightly domed top pieces for the top of the cake).


Spread top of take with about 1/2 cup of chocolate mixture.  It should be smooth and shiny.


Beat remaining chocolate at high speed until light and fluffy.  Spread mixture on sides of cake.  If desired, use a piping bag to decorate top edge of cake with additional chocolate frosting.



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