Original Bacardi Rum Cake Recipe With Chocolate Ganache (2024)

FAQs

How much chocolate ganache to fill a cake? ›

Example for calculating ingredient amounts: for an 8″ round cake with four layers of cake (and therefore 3 layers of ganache filling) you would need approximately 1800g (1.8kg) of ganache to fill and cover it. Dark chocolate ganache is a 2:1 ratio, which is 3 'parts' in total.

Just in case you're wondering-all of the alcohol used in our Rum Cakes is burnt off during the cooking process! This cake is drenched in Bacardi Rum, topped with walnuts and baked in the authentic Bundt shape.

How to Use Ganache: To glaze a cake, cool for 15 minutes and then pour over the chilled cake. For frosting, let the ganache cool completely, then cover and refrigerate for 2 hours until mousse-like texture.

Because of the rum in the cake, it can act as a preservative and can be stored in an air-tight container at room temperature, not in direct light. As a result of proper care and in excellent conditions, a rum cake can last up to 10 days. If you freeze it and store it correctly, the cake can last a couple of months.

For bittersweet or semisweet chocolate ganache, make ganache from 2 parts cream, 3 parts chocolate (by weight). For milk chocolate ganache, or for ganache made from flavored chips (white, butterscotch, etc.), use 1 part cream, 3 parts chocolate (by weight).

Whisk the mixture until a smooth and glossy ganache forms, about 30 seconds. You can either pour the warm ganache over the cake immediately, or let ganache sit at room temperature for 1-2 hours and then spread it on the cake. It's delicious either way.

Rum cake is best stored at room temperature to maintain its flavor and texture. Refrigeration can cause dryness and alter its taste.

It is possible to become intoxicated from consumption of an excessive amount of rum cake, and some rum cakes contain even more than five percent of certain grain alcohols, though some are made to consistently contain less than 0.5% alcohol.

Frequently Asked Questions: Does Rum Cake Contain Alcohol? Though there is rum in both the cake and sauce, a lot of it cooks off during the baking/heating process. That being said, the conventional saying that “all” of the alcohol cooks out during baking isn't completely true.

Ganache frosted cakes (boiling whipping cream poured over bittersweet chocolate): Store at room temperature about 3 days or up to 1 week in refrigerator. Simple buttercream frosted cakes (mixture of confectioners' sugar and butter): Store at room temperature about 3 days or up to 1 week in refrigerator.

Which chocolate is best for ganache? ›

Once you have dripped ganache all the way around the cake, drizzle a thin layer of ganache over the surface of the cake. Use an offset spatula to spread it evenly. Return cake to the refrigerator for about 15-20 minutes to allow ganache to set. If desired, top with swirls of frosting on top the set ganache.

Storage: The rum cake can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. Freezing: Rum cake can be frozen, wrapped twice in plastic wrap then aluminum foil and placed in a freezer bag for up to 3 months.

After I open my rum cake how long will it last? Once the seal on the vacuum-sealed bag is broken the cake is considered open for consumption. At this point treat it as you would any normal cake. Sitting on the counter optimal freshness would be 3 – 4 days, or you could keep it for up to a week in the fridge.

While rum doesn't go bad, it can change in taste and quality over time, so savour it while it's at its best.

So, if you know you're going to make an 8″ round cake and you're going to have 3 layers of ganache in there, then you'll need 21 oz. of ganache. Using the ratios of 2:1 to make the ganache, you know that you can use 14oz of dark chocolate and 7 oz of heavy cream to get your 21 oz!!

If you add too much of your soft filling, your cake will become wobbly, no matter how big of a frosting barrier you added. You'll also run the risk of filling coming out the sides of your cake. I recommend about ½ cup of filling for a 3-layer, 8-inch cake and about ¼ cup of filling for a 4-layer, 6-inch cake.