Chocolate Rum Cake Recipe

1. Preparation

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment. Whisk together flour, cocoa powder, baking powder, baking soda and salt in a large bowl; set aside.

2. Wet ingredients

In a separate large bowl, whisk eggs with granulated sugar and brown sugar until combined and slightly thickened, about 1–2 minutes. Whisk in buttermilk, oil, melted butter, vanilla and dark rum until smooth.

3. Combine

Add the dry ingredients to the wet and stir gently until just combined. Pour in hot coffee and fold until batter is smooth and slightly thin.

4. Bake

Pour batter into prepared pan and smooth top. Bake 35–40 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Remove from oven and let cool in pan 10 minutes, then invert onto a wire rack to cool completely.

5. Roast pineapple and pecans

Preheat oven to 400°F (200°C). Toss pineapple pieces with brown sugar and butter on a rimmed baking sheet. Spread chopped pecans on one side of the sheet. Roast 12–15 minutes, turning pineapple once, until pineapple is caramelized and pecans are fragrant and lightly toasted. Cool slightly.

6. Make custard base

In a medium saucepan, warm milk, heavy cream and half of the sugar over medium heat until it just begins to steam (do not boil). Whisk remaining sugar into egg yolks in a bowl until pale. Temper the yolks by slowly pouring ~1/3 of the hot milk mixture into the yolks while whisking, then return yolk mixture to the saucepan. Cook over medium-low, stirring constantly, until custard thickens and coats the back of a spoon (about 170–175°F / 77–80°C). Remove from heat and stir in salt and vanilla.

7. Flavor and chill

Stir the roasted pineapple and toasted pecans into the custard. Let mixture cool slightly, then refrigerate until fully chilled, preferably overnight. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to a container and freeze at least 2 hours to firm.

8. Place chopped milk chocolate in a heatproof bowl. Heat heavy cream until it just begins to simmer, then pour over chocolate. Let sit 1 minute, then stir until smooth. Stir in butter and corn syrup (if using) until glossy. Let cool to a pourable but slightly thickened consistency (about 20–30 minutes).

9. To apply, pour ganache over cooled cake sitting on a rack with a tray underneath so excess drips away. Smooth with an offset spatula and let set at room temperature or briefly in refrigerator.

10. Bloom gelatin

Sprinkle gelatin over the cold water in a small bowl and let bloom 5 minutes.

11. Make ginger custard

In a saucepan, combine milk, cream, minced crystallized ginger and sugar. Warm until steam rises. Whisk egg yolks in a bowl, then temper with ~1/3 of the hot milk mixture. Return to pan and cook, stirring, until slightly thickened (170–175°F / 77–80°C). Remove from heat and stir in bloomed gelatin and vanilla until dissolved.

12. Chill and whip

Strain mixture into a bowl to remove ginger bits if desired. Chill until just beginning to set at the edges (about 1–2 hours). Once chilled, whip gently to lighten if needed and spoon or pipe into small rings or quenelles to plate alongside cake. Keep refrigerated until serving.

13. In a small skillet over medium heat, melt butter. Add macadamia halves and toast, stirring, 3–4 minutes until golden. Remove from heat and immediately toss with coarse sea salt. Cool on parchment; chop roughly if desired for sprinkling.

14. When cake is completely cool, place on serving plate. Pour milk chocolate ganache over the center, allowing it to drip down the sides. Spoon or pipe a portion of ginger Bavarian alongside the cake. Add a scoop of pecan-roasted pineapple ice cream next to the cake. Scatter salted macadamia pieces over the ice cream and around the plate. Dust lightly with confectioners' sugar and garnish with mint leaves if desired. Serve immediately.