Fun and delicious cake. The most colorful and tasty cake for any special occasion.
Chocolate Rum Cake
- 50 g Melted butter
- 50 g Dark Chocolate pieces
- 170 g All-purpose flour
- 30 g Unsweetened Cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 100 g White sugar
- 100 g Brown Sugar
- 1 large egg
- 140 g Buttermilk or plain yogurt
- 140 g Rum
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- Preheat oven to 325°F / 160°C. Grease and flour ( using cocoa powder) three round 5 x 3.5 inch / 12.7 x 9 cm cake pans or two round 6 inches / 15 cm cake pans.
- In a small saucepan mix butter and chocolate chips until melted. Let cool. Set aside.
- In the bowl of a stand mixer fitted with the flat beater, mix the flour, cocoa, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
- Whisk buttermilk, rum, cooled melted butter and chocolate, egg and vanilla until smooth. Set aside.
- Pour rum-egg mixture over dry ingredients starting from low speed and increasing slowly until you see no lumps. Scrape down the sides of the bowl. You can do this manually too using a whisk.
- Add egg whites slowly and beat until fully incorporated. Add Vainilla.
- Pour mix evenly into cake pans and bake over a baking tray 35-40 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in their pans on a wire rack for 20 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool at room temperature and freeze 30 minutes at least.
Vanilla Bean Swiss Meringue Buttercream
- 150 g Egg whites
- 200 g White sugar
- 250 g Butter
- 1/2 tsp Vanilla extract
- Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 64°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any egg white lumps.
- Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool.
- Once meringue is ready, replace the whipping attachment by the paddle and start adding soften butter slowly until it is fully incorporated. Beat 10 minutes at medium- hight speed.
- Add Vanilla and some drops of violet food coloring and whisk to incorporate.
- 150 g Fresh blackberries
- 40 g White Sugar
- Juice of 1 lemon
- Mix all ingredients in a saucepan and cook at medium high temperature until it boils. Whisk constantly.
- Cook at slow temperature 10 minutes more.
- Let it cool. Set aside.
Dark Chocolate Glaze for drips
- 50 g Dark Chocolate Best Quality
- 30 g Unsalted Butter
- In a small saucepan mix both ingredients. Bring pan over medium heat until both ingredients dissolves completely. Let cool and use it at 30 ° C / 86 ° F. If you don’t have a thermometer, make sure the glaze is at room temperature before using it, in this way the Chocolate will not melt buttercream and you will get a more interesting thickness.
To assemble and decorate the cake
- If cakes are domed on top, even out with a knife (Cold cakes work better here).
- Optional: Warm 100 g of rum in a saucepan, and brush the sides and the top of the cake layers with the warm rum. Let cool and set aside.
- Divide buttercream in 2 batches. And add 1/2 cup of the blackberry jam in one of the batches and fold using a spatula until totally mixed.
- Place the first layer on a cake board and using a pastry bag, pipe the blackberry buttercream around top, starting in the center of the cake towards the edges.
- Pipe once again but only around the edges of the cake, so you make a “wall” around the dege.
- Add some cooled blackberry jam into the gap and smooth using a spoon. Place next cake layer on top and repeat the process once more.
- Spread some blackberry buttercream all over the cake, just for the crumbcoat and then remove any excess with the icing smoother and place it in the refrigerator about 15 minutes.
- Bring the cake from the refrigerator and using the offset spatula cover with the plain purple buttercream.
- Begin covering the cake and smoothing slowly. Be patient. Pay attention to get smooth surfaces and straight edges. Refrigerate once more.
- Bring the cake from the refrigerator. Make sure chocolate glaze is at room temperature before using it, in this way the Chocolate will not melt frosting and you will get a more interesting thickness. Drip it over the edges of the cake.
- Use the remaining buttercream to pipe on the top of the cake. I used Wilton 1M tip.
- Decorate with some fresh blackberries and strawberries, fresh flowers and macarons.