Original Bacardi Rum Cake
Make this Original Bacardi Rum Cake recipe.
Equipment
- Cake pan
Ingredients
Cake
- 1 Box Yellow cake mix
- ingredients listed on cake box Substitute 1/2 of the water in the cake box instructions with Bacardi Rum
- Bacardi Dragonberry Rum
Filling/Frosting
- 30 ounces ricotta cheese
- 1 cup powdered sugar
- 4 tsp ground cinnamon
- 2 tsp almond extract
- 2 tsp rum extract
- 2 tsp vanilla extract
- 4 ounces white chocolate Finely chopped, reserving some larger pieces to decorate the top of the cake
Ganache
- 1/2 cup semisweet chocolate; chopped
- 1/2 cup heavy cream
Instructions
Cake
- Gather ingredients listed on the box. Substitute 1/2 of the water with Bacardi Dragonberry.
- Make cake according to instructions on the box for round pans.
- Bake cakes according to the instructions on the box; cool completely.
Filling & Frosting
- Add all frosting/filling ingredients to a large bowl.
- Stir together.
Ganache (make after the cake has chilled in the fridge)
- Heat heavy cream on stovetop until very hot, but not so hot it boils.
- Pour the hot heavy cream over the chopped chocolate. Allow to sit for 15-30 seconds and then whisk until chocolate is melted.
- Allow to cool at room temperature quite a bit, it will thicken as it cools to about room temperature (still pourable though).
Assembly
- Place one cake on a plate or platter and top with the filling. Place the second layer of cake on top of the filling and spread filling over the top of that cake.
- Using the same filling as a frosting to cover the rest of the cake, smoothing it out nicely.
- Chill the frosted cake in the refrigerator for at least 30 minutes and get busy making the ganache.
- Once the cake is chilled and the ganache has cooled some, yet still pourable, pour it over the top of the cake, allowing it to drip down the sides to your liking.
- Top with shaved white chocolate and add a couple of Cannoli’s for added decoration.
Video
Notes
It's best to chill the cake in the refrigerator after frosting. Make sure to chill it for about 30 minutes or more. This will allow the ganache to set up nicely when it is poured over the cake.