Two layers of chocolate cake, flavored with rum and coffee, with mocha rum frosting in the middle. Serve with whipped cream and cherries.
Rum Mocha Chocolate Cake
- 1 3/4 cups cake flour
- 3 teaspoons baking powder
- 1 pinch salt
- 4 teaspoons instant coffee granules
- 1/2 cup unsweetened cocoa powder
- 3/4 cup boiling water
- 1/2 cup butter or margarine, softened
- 1 cup white sugar
- 3 eggs
- 1 1/2 teaspoons rum
- 1/4 cup milk
- 3 cups confectioners’ sugar
- 5 tablespoons unsweetened cocoa powder
- 2 teaspoons instant coffee granules
- 1/3 cup boiling water
- 3 tablespoons butter or margarine, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rum
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch pans. Sift together the flour, baking powder, and salt. Set aside. Mix together 4 teaspoons instant coffee, 1/2 cup cocoa powder, and 3/4 cup boiling water; set aside.
2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons rum. Mix the milk into cooled cocoa mixture, then beat into the batter alternately with the flour mixture. Pour batter into prepared pans.
3 Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4 To make Mocha Chocolate Frosting: Sift together confectioners’ sugar and 5 tablespoons cocoa powder; set aside. Dissolve 2 teaspoons instant coffee with 1/3 cup boiling water; set aside. In a medium bowl, cream butter until smooth. Beat in sugar/cocoa mixture. Mix in the vanilla extract and rum. Beat until smooth and creamy. Spread between layers of cooled cake.
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