The best combination for a delicious cake

When rum meets chocolate, something delicious always emerges. With this recipe, you can savor the delightful combination in the form of a moist naked cake.

Ingredients for 1 cake, 20 cm

For the sponge cakes

  • 375 g butter
  • 6 eggs
  • 375 sugar
  • 150 ml milk
  • 12 heaped tbsp. cocoa
  • 375 flour
  • 1,5 pkg. baking powder
  • 4 tbsp. STROH 80 or 12 tbsp. STROH 40


For the buttercream

  • 370 g butter
  • 370 g icing sugar
  • 1/2 cap of STROH 80 or 2 caps of STROH 40
  • seeds of 1 vanilla bean

For decorating

  • rosemary twigs
  • flowers
  • cranberries



  • Preheat the oven to 175 °C.
  • For the sponge cakes, melt the butter and whip it with the eggs and the sugar until frothy.
  • Stir in the milk. Fold in the flour, cocoa and baking powder. Add STROH.
  • Line three* round cake pans with parchment paper. Pour the cake batter into the cake pans and bake the three cakes in the oven for 25 minutes.*
  • Use the toothpick test to see if the cakes are ready.
  • Let the sponge cakes cool.
  • For the butter cream, mix the butter and the icing sugar.
  • Add vanilla seeds and STROH to the cream and whip it until the cream gets fluffy.
  • Spread the buttercream onto the three cooled cakes and set them onto each other with the cream in between.
  • Pipe buttercream on top of the cake and decorate it with flowers, rosemary twigs and cranberries.


* If desired, you can also bake only two layers. To do this, divide the cake batter into two pans and bake at 175 °C (convection) for approximately 30–35 minutes. Be sure to do a toothpick test!


STROH Naked Cake mit Schokolade und Rum

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