Italian Rum Cake Recipe

This Italian Rum Cake is a classic dessert often served d

Ingredients

For the Cake:

• 1 box (15 oz) y
• 1/2 cup (120m
• 1/2 cup (120ml) vegetable o
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp

For the Rum Syrup:

• 1/2 cup (120ml) water
• 1/2 cup (100g)
• 1/4 cup (60ml) dark rum
• 1/4 cup (60

For the Custard Filling:

• 2 cups (
• 1/2 cup (100g) gr
• 4 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the Whipped Cream:

• 1 cup (240ml) heavy cream
• 2 tbs
• 1 tsp vanilla extract

For the Topping:

• 1/4 cup (35g
• 1/2 cup (120g) chocolate chips (fo
• 1/4 cup (60ml) heavy cream (for gan

Instructions

1. Prepare the Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Prepare the cake batter according to the package instructions, adding the rum and vanilla extract to the batter along with the other ingredients.
3. Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow the cakes to cool completely in their sides on a wire rack. Once cool, remove from the pans and slice each cake layer in half horizontally to create four layers.

2. Make the Rum Syrup

1. In a small saucepan, combine water, sugar, and water and heat over medium heat. Stir until the sugar has dissolved.
2. Bring to a simmer and cook for 5 minutes, allowing the syrup to slightly thicken.
3. Remove from heat, stir in the rum, and let it cool completely.

3. Make the Custard Filling

1. In a medium saucepan, heat the milk over medium heat until it begins to steam, but not boil.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency (about 5-7 minutes).
5. Remove from heat, stir in the vanilla extract and butter, and let the custard cool completely.

4. Make the Whipped Cream

1. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

5. Assemble the Cake

1. Place the first layer of cake on a serving platter. Using a pastry brush or spoon, generously soak the top of the cake layer with the rum syrup.
2. Spread a layer of custard over the soaked cake, followed by a layer of whipped cream.
3. Repeat the process with the remaining cake layers, custard, and w
4. Frost the top and sides of the cake with the remaining whipped cream.

6. Make the Chocolate Ganache

1. In a small saucepan, heat the heavy cream over medium heat until it begins to
2. For the hot cream over the chocolate chips in a heatproof bowl.
3. Drizzle the ganache over the top of the cake, allowing it to cascade down the sides.

7. Finish the Cake

1. Sprinkle the top of the cake with the toasted slivered a
2. Chill the cake in the refrigerator for at l

Tips for Success

• Make Ahead : You can pr
• Customization : For a stronger rum flavo
• Storage : Keep the cake

This Italian Rum Cake is a sh