Chocolate Rum Cake with Silky Ganache Buttercream

Total Time: 1 10

Prep Time: 15

Cook Time: 25

Assemble: 30

Servings:

Rich, moist, and rum-kissed—this triple-layer chocolate rum cake with ganache buttercream is the show-stopping dessert your table needs.

Preheat your oven to 325 degrees
In a standing mixer combine all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda and salt
Turn the mixer on low and pour the hot water and vegetable oil in. Turn off the mixer after you have poured both in.
Add the eggs and stir until just combined.
Turn the mixer on low again and pour the buttermilk in. Add the vanilla and rum extract in after.
Continue mixing until the batter is smooth.
Pour the batter evenly into three 9-inch cake pans that have been greased and lined with parchment paper.
Bake for 25-30 minutes.
Remove the cake and allow to cool in the pan. Once cooled, remove from the pans and wrap each in plastic wrap. Place them in the freezer for at least 15 minutes to chill before frosting.

In a microwave safe bowl add the heavy cream and chocolate chips. Heat in the microwave for 30 seconds. Stir thoroughly. Repeat once and then stir until all the chocolate chips are melted and the mixture is smooth.
In a standing mixer add the butter and mix until softened.
Add the powdered sugar and mix until combined, it will be dry and clumpy.
Add the chocolate ganache and rum extract mixture and stir until combined.
Turn the mixer on high and whip for 2 minute until lighter in color and texture.

Place the first cake layer on a cake board or platter, frost the top of the cake layer with a thick layer of frosting.
Place the second layer on top of the frosted cake layer. Frost the sides and top with a crumb coat, catching all of the crumbs.
Place the frosted cake back in the freezer for 10 minutes.
Remove and frost all over with a second top coat of frosting.