Ingredients
For the Chocolate Cake:
6 large eggs, room temperature
1 cup granulated sugar (200 g)
1⅔ cups all-purpose flour (200 g)
1 teaspoon salt
1 teaspoon rum extract
2 cups whole milk (500 ml)
½ cup unsalted butter (about 115 g)
For the Chocolate Cream/Frosting:
1½ cups powdered sugar (200 g)
3 tablespoons unsweetened cocoa powder
½ cup unsalted butter (about 115 g), softened
2–3 tablespoons rum
Instructions
- Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line a large rectangular baking pan with parchment paper.
Separate the eggs, placing the yolks in one bowl and the egg whites in another. Beat the egg whites until they become foamy and gradually add the granulated sugar. Continue beating until you have a thick, glossy mixture with soft-to-medium peaks.
Add the egg yolks one at a time, gently mixing after each addition. Stir in the rum extract. Sift the flour and salt together, then gradually fold them into the egg mixture. Be gentle during this step so you don’t lose too much air from the batter.
Pour the batter evenly into the prepared pan and smooth the top. Bake for approximately 20–25 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely before assembling. - Prepare the Cream Filling
In a saucepan, heat the milk over medium heat until hot but not boiling. In a separate bowl, beat the softened butter until creamy and smooth.
Gradually incorporate the powdered sugar and cocoa powder into the butter. Mix until smooth and chocolatey. Slowly add the warm milk while continuing to mix until you achieve a creamy consistency. Add the rum and mix well.
Allow the cream to cool until it becomes thick enough to spread. If necessary, refrigerate it for a short time. - Assemble the Cake
Once the sponge has completely cooled, carefully cut it horizontally into two even layers.
Place the first cake layer on a large serving tray. Spread the chocolate cream evenly over the entire surface, making sure you reach all the edges.
Place the second cake layer on top and gently press it down so the layers stick together. - Finish the Cake
Spread the remaining chocolate frosting generously over the top of the cake. For the beautiful finish shown in the picture, add chocolate shavings or curls over the frosting.
Refrigerate the cake for at least 2–3 hours before serving. This gives the cream time to set and allows the chocolate and rum flavors to develop. - Serve
Use a sharp knife to cut the cake into neat rectangular squares. For the best texture, let each piece sit at room temperature for about 10–15 minutes before serving.
The result is a rich, soft chocolate cake with a creamy filling, a glossy chocolate topping, and a subtle rum flavor. It’s perfect for holidays, birthdays, family gatherings, or simply when you’re craving an indulgent homemade dessert.
Pro tip: For the cleanest slices, chill the cake thoroughly and wipe your knife clean between cuts. This will give you those beautiful, bakery-style layers shown in the photo.