Indulgent Chocolate Rum Cake Topped With Fresh Berries

Indulgent Chocolate Rum Cake Topped With Fresh Berries


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Is your mouth watering yet? If you haven’t tried this recipe before, you have to make it today! The rich flavor will absolutely wow your tastebuds, and the moist texture is sure to make this your new favorite dessert.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

5 servings


  • 1 C. butter, softened
  • 2 C. sugar
  • 4 large eggs
  • 1/2 C. dark rum
  • 2 C. all-purpose flour
  • 1 C. unsweetened cocoa
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 1 C. hot water
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 3 C. Mousse Frosting
  • 2 C. fresh blueberries and blackberries

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Preheat oven to 350º. Beat butter in bowl with an electric mixer until fluffy; gradually add sugar to butter, beating well, then add and beat eggs 1 at a time along with rum until blended. Combine flour and rest of dry ingredients, then add to sugar mixture in five separate portions, pouring a bit of hot water in-between each portion. Beat mix at low speed until well blended, then stir in extracts. Pour batter into 3 greased and floured round cake pans. Bake for around 27 minutes, then let cool for 10; remove cake layers from pans, and let cool on wire racks Spread 1 cup Mousse Frosting atop two of the cake layer, and stack them on top of each other. Frost cake's exterior with the remaining frosting. Top with fresh berries, then chill in refrigerator for at least an hour before serving.

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