Chocolate Rum and Raisin Torte

Rich, dense and boozy – yes, I know it sounds like a character in a TV drama, but not so. This is a very yummy cake, boasting ample chocolate and rum, among other tasty things, of course.

Makes: 10 – 12 slices

Time: For the torte itself about an hour + cooling. Another 40 minutes + fridge time for the filling & topping.

Level: Fairly easy, but has a couple of small challenges

Equipment: 2 x 20cm (8”) round, loose bottomed baking tins


For the torte

  • 50g/1.75oz raisins
  • 30ml/1fl oz rum (or enough to cover the raisins in a bowl)
  • 150g/5.5oz dark chocolate
  • 1 tsp rum flavouring (or use another 20ml/0.25fl oz rum*)
  • 150g/5.5oz unsalted butter
  • 150g/5.5oz caster sugar + another tbsp.
  • 4 medium eggs, separated
  • 150/5.5oz ground almonds

For the filling

  • 75g/2.5oz softened butter
  • 175g/6oz full fat cream cheese/mascarpone at room temperature
  • 100g/3.5oz icing sugar
  • 50ml/1.75fl oz double cream
  • 1 tsp rum flavouring (optional here)

For the topping

  • 125g/4.4oz dark chocolate
  • 1 tsp rum flavouring (optional here)
  • 75g/2.5oz unsalted butter


1. Put 50g raisins in a shallow bowl and pour rum over them. Cover and leave overnight.

2. The next day, butter and base line the tins and dust inside lightly with cocoa powder. Pre-heat the oven to 180C / fan 160C / 350F / Gas 4.

3. Melt the chocolate and rum flavouring in a bain marie. (*NB If you use rum, the chocolate may begin to seize, nevertheless it can still be used later.)

4. Place the butter and 150g/5.5fl oz sugar in a large mixing bowl and use an electric mixer to beat well – until pale and creamy.

5. Beat in the egg yolks one at a time then stir in the melted chocolate and the raisins with any liquid. Stir in the ground almonds and mix well.

6. In a clean non-plastic bowl, whisk the egg whites to soft peak stage then add in a tbsp. sugar and continue beating until stiff peak stage.

7. Use a large metal spoon to stir a small amount of the meringue into the chocolate mixture then carefully, in stages, fold in the rest until fully incorporated.

8. Pour or spoon the mixture equally into the two prepared tins, level the surface and bake for 20 – 25 minutes. Cool in the tin for 5 minutes then turn out onto a wire rack to cool fully.

For the filling

9. Whisk the butter and cream cheese together.

10. Sieve the icing sugar onto the mixture. Stir to mix, then beat more vigorously.

11. Add the cream and flavouring then beat again until it has a firm consistency.

12. Use the filling to combine the two cakes then place in the fridge for at least 30 minutes.

For the topping

13. Melt the chocolate and rum flavouring in a bain marie then stir in the butter a tablespoon at a time. Remove from the heat and whisk if necessary. Cover the torte and – if desired – encourage the topping to occasionally run down the sides.

14. Decorate however you wish. One method is to melt a small amount of white chocolate and create shards or simply use ready-made sprinkles etcetera.

I hope you enjoy this lovely cake. If you want to see more chocolate cake recipes click here. Two of my personal favourites that I’m sure you’ll love as well are my Chocolate and Orange Marbled Ring Cake and my Chocolate Lime and Orange Cake.

Also, please have a look at my site for lots of other recipes, sweet and savoury. If you’d like to comment or ask a question please do, via the contact page.