There are moments in the kitchen when you stumble upon a combination that feels like magic. One sunny afternoon, while exploring the art of sous vide, I decided to elevate the classic rum cake into something ethereal—something that danced with the flavors of the Caribbean while embracing modern techniques. With a sous vide immersion circulator and a touch of creativity, I crafted the Caribbean Cloud Rum Cake, a dessert that is unbelievably moist and decadent.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup coconut milk
- 1/2 cup dark rum
- 1 teaspoon vanilla extract
For the Rum Soak:
- 1/2 cup dark rum
- 1/2 cup granulated sugar
- 1/4 cup water
For the Vanilla Whipped Ganache:
- 1 cup heavy cream
- 8 ounces white chocolate, chopped
- 1 teaspoon vanilla extract
Instructions
Begin by preparing your sous vide setup. Fill a large container with water and preheat your sous vide immersion circulator to 140°F (60°C). This temperature will ensure that your cake remains incredibly moist.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, cream the softened butter and sugar until light and fluffy—about 4-5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the coconut milk, dark rum, and vanilla extract until well combined.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can yield a denser cake.
Pour the batter into a greased sous vide-safe baking dish (preferably silicone). Seal the dish tightly with plastic wrap to prevent water from seeping in. Submerge the dish in the preheated water bath and let it cook for 2 hours. The sous vide method will create a tender, moist cake that you won’t forget!
While the cake is cooking, prepare the rum soak. In a small saucepan over medium heat, combine the dark rum, granulated sugar, and water. Stir until the sugar dissolves completely. Set aside to cool.
Once the cake has finished cooking, carefully remove it from the water bath and let it cool for about 10 minutes. Poke small holes in the top of the cake using a skewer, then pour the cooled rum soak over the cake, allowing it to absorb the flavors.
Next, it’s time to whip up the vanilla ganache. In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped white chocolate in a mixing bowl. Let it sit for about 3 minutes, then whisk until smooth and glossy. Stir in the vanilla extract, then cover and refrigerate until it thickens—about 30 minutes.
Once the ganache has thickened, use an electric mixer to whip it until light and fluffy. This will create a beautiful, airy frosting for your rum cake.
To serve, slice the cake and generously dollop or spread the vanilla whipped ganache on top. Garnish with toasted coconut flakes or fresh fruit for a tropical touch.
This Caribbean Cloud Rum Cake is not just a dessert; it’s an experience. Each bite transports you to the breezy shores of the Caribbean, making it the perfect ending to any meal or a delightful treat for special occasions. Enjoy your culinary journey!