Viennese Chocolate Cake with Rum

"Forget about Mozart! This is a true Viennese classic - a magnificent chocolate cake."
Preparation30 min.
Cooking50 min.
Тotal80 min.
Servings10 to 12 pieces
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  • dark chocolate - 17.5 oz (500 g)
  • butter - 4/5 cup (200 g)
  • powdered sugar - 1/2 cup (120 g)
  • flour - 2 tbsp
  • eggs - 4
  • white chocolate - 5.5 oz (150) g for decoration
  • cream - 1 2/3 cups (400 ml.)
  • rum - 2 tbsp


Prepare the cake layers from 5.5 oz (150 g) dark chocolate melted in a water bath. Beat the butter with 2/5 cup (100 g) of sugar, add the egg yolks one at a time, then the cooled chocolate, flour and beaten whites with a pinch of salt.

Pour the mixture into a greased round form that's 10 (24 cm) in diameter and bake for about 40 minutes in a preheated oven at 356°F (180 °C). The center may be slightly creamy. Remove from the form and cool.

Heat the cream for the filling, add 7 oz (200 g) dark chocolate, and once it melts, remove it from the fire, let it cool and put in the refrigerator for at least 2 hours. Then beat it into a fluffy cream with a mixer, while also adding the rum.

Cut the layers in half and fill them with 2/3 of the cream. Use the rest of the cream for decoration. Spread the cake with a thin layer of cream on the top and sides. To prepare the cake decoration, use different colored chocolates.

Melt them in a water bath and use a pastry bag or other utensil to apply.


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