Chocolate rum and nut swirl cake recipe

Posted By on Oct 19, 2011 | 2 comments

This is my own version of a chocolate and nut babka style cake which my Russian grandmother used to bake or a Chocolate rum and nut swirl cake recipe...over the years I have changed the flavours and textures, but it is still fundamentally her recipe, if you get what I mean :)  It is not a yeast based cake, but a very rich butter cake which is flavoured one half as a rich vanilla and almond cake swirled with a chocolate rum flavoured cake which is sprinkled with sultanas, chocolate chips and walnuts.  The outside of the cake is glazed with apricot jam, then coated with chocolate icing and sprinkled with toasted nuts (sometimes I make a praline of almonds and crush it and sprinkle onto wet icing too).  I hope you enjoy this cake, it is one of my favourites, I was inspired to share this with you after my recent trip to St Petersburg, Russia.


Chocolate nut and rum swirl cake recipe



Large bundt tin or a tin which will hold (12 cup batter...just measure with water first!)



250g unsalted butter
1 ¾ cups sugar
¾ cup sour cream
5 eggs
1 ½ teaspoons vanilla
½ tsp salt
3 cups self raising flour
100g custard powder
2/3 cup milk (plus 3-4 tablespoons extra)


Preheat oven to 180C.  Grease large sized bundt pan and dust with flour, shaking off the excess flour.    Cream butter until soft and fluffy, add sugar a 1/3 at a time until all incorporated and fluffy.  Beat in sour cream and vanilla.  Lightly whisk eggs and add to mixture a third at a time while still beating.  Sift in flour, custard powder and salt.  Beat until combined, adding milk a third at a time while the beater is still running until all the mixture is well mixed.  Beat mixture on high for 1 minute, it should become lighter in colour.


Vanilla almond batter

Halve the original batter, and add 1 teaspoon vanilla, 1.5 teaspoons almond extract/essence,  a 1/2 cup of almond meal, 2 tablespoons of honey and some more milk to thin it out as needed.  Pour into tin.


Chocolate rum and walnut batter

To the other half of the batter, add 1.5 teaspoons of rum essence or 2 tablespoons rum. a 1/3 cup of sultanas, a 1/3 cup of chopped walnuts, 2 tablespoons best cocoa, 2 tablespoons small choc chips, 2 tablespoons golden syrup.  Mix together, add alittle milk to thin out if needed.  Pour this mixture on top of vanilla batter, and swirl through the cake batters in a circular motion to make a marble effect.  Only do this about 6 times, or you'll make a mess of the cake swirl, and try not to touch the bake of the tin with the fork.


Bake at moderate oven or 180C for 1 hour or until a skewer comes out clean.  Cool in tin for 10 minutes, remove cake and cool completely.



Heat 3/4 cup of strained apricot jam.  Brush over cake, allow to cool.  Mix an icing with 1/4 cup cocoa powder, 2.5 cups of icing sugar, 50 grams of copha melted.  The icing should be smooth and a little runny like a tomato sauce consistency so that you can coat the cake.  Sprinkle with  2 cups of chopped and toasted almonds or walnuts.


Enjoy!!!!  Please share this recipe with your friends :)


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  1. Found your page tonight and can’t wait to try your Chocolate rum and nut swirl cake recipe. I love anything with rum in it and will be making soon. Ia m also going to make the most of this page and look up your other recipes. Sounds wonderful. Thank you, Jill

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    • Thanks Jill, you have to check out the other rum cake recipes on the blog…there are quite a few with rum and pineapple and rum and chocolate…….enjoy!

      Post a Reply

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