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Chocolate Butter Cake with Rum Cream Sauce


From Susan Wadle and Nick Stellino

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Chocolate Butter Cake with Rum Cream Sauce 0 Picture


  • Batter:
  • 1 1/2 cups all purpose flour
  • 1 T baking powder
  • Pinch of salt
  • 1 cup granulated sugar
  • 3 eggs
  • 1/2 (1 stick) melted unsalted butter
  • 1/2 cup whole milk
  • 2 oz semi-sweet or bittersweet, finely chopped or grated
  • Rum Cream Sauce:
  • 4 T granulated sugar
  • 1 cup heavy cream
  • 1/4 cup rum


Servings 6
Adapted from


Step 1

Preheat oven to 375°F.

To prepare batter:
In a large mixing bowl, combine all the dry ingredients. Add the eggs and mix well, stirring with a wooden spoon. Add the melted butter and the milk, and keep stirring until they are incorporated. Fold in the chocolate.

Pour the bater into a 9" non-stick or well greased springform pan, place on a cookie sheet and bake for 30 to 35 minutes. Let the cake rest for at least 10 - 15 minutes. Loosen the sides of the cake with a butter knife and then invert it onto a serving dish.

Make the Rum Cream Sauce right before serving.

To prepare the rum cream sauce:
Place all the sauce ingredients in a nonstick saucepan and cook over medium heat until the sauce starts to thicken, about 5 - 6 minutes.

Cut the cake into serving slices and serve with a spoonful of sauce on top of each.

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