Rum chocolate cake with espresso

Rhum Clement Chocolate Cake By Pastry Chef Alan Carter of Mission Beach Cafe


  • 1 lb 70% Chocolate, chopped
  • 4 Tbls Butter
  • 1/2 cup Rhum Clement Creole Shrubb
  • 1 Tbl Powdered Espresso
  • 1/4 tsp Salt
  • 7 Eggs
  • 1/2 cup Sugar
  • 2 Tbls Honey
  • 1 cup softly whipped Cream
  • 2 Tbls Cocoa powder


10" Cake pan - pan spray and coat with cocoa powder and set aside.

Oven set to 350 degrees. In a double boiler melt together the chocolate, butter, Rhum Clement Creole Shrubb, espresso and salt. Next, in a mixing bowl, combine the eggs, sugar and honey and beat until thick and folds onto itself in ribbons. Now beat the whipped creme until solt peaks form. (Do not overbeat.) Fold the eggs into the chocolate mixture a little at a time, then finish folding with the whipped creme. Pour mixture into prepared cake pan and bake for 1 hour in a water bath. Cool and decorate with a dark chocolate ganache and serve with whipped cream flavored with Rhum Clement.

For more information, visit

Mission Beach Cafe
198 Guerrero St. (at 14th Street)
San Francisco, CA 94103

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