Rum Mocha Chocolate Cake Recipe -
Rum Mocha Chocolate Cake Recipe
  • READY IN 55 mins

Rum Mocha Chocolate Cake

Recipe by  

"Two layers of chocolate cake, flavored with rum and coffee, with mocha rum frosting in the middle. Serve with whipped cream and cherries."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch double layer cake Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2003

I made this today and it received thumbs up. It's delicious but very rich, so I skipped the whipped cream and cherries.

Most Helpful Critical Review
Mar 31, 2004

I found this cake a little on the dry side, which was disappointing after all the work it took to make it. I did use fresh brewed coffee instead of instant, since I had a pot saved some hassle. I added a little rum to the cherries for the topping, which jazzed them up and emphasized the rum flavor in the cake.


11 Ratings

Feb 22, 2010

This is a good recipe, and pretty easy to make. I did add a teaspoon of vinegar to the batter and I think that helped to make it a little more moist.

Mar 01, 2010

Rich and delicious! Made it for my friend's birthday with a rum-flavoured whipped icing. Huge success!

Jun 22, 2010

Taste was great! very mocha... The cake came out a little dry but when I divided each round cake into half, doubled the icing recipe, and layered into four layers, the extra icing made up for the little bit of dryness. I also added a small amount of ganche to top and let drip down for extra chocolate flavor. Cake was a big hit!

Oct 04, 2013

After reading all the "too dry" comments, I added 2 TBSP of chocolate pudding mix to the dry ingredients and two heaping spoonfuls of sour cream. It was PERFECT!!!

Jul 21, 2011

I made mini cup cakes with the batter...baked it for 15 minutes at 350 I replaced butter with 1/3 cup of oil. Added a total of 1/4 cup rum. Substituted only 1/2 cup water instead of 3/4 cup Replace 1/2 cup cocoa with 1/3 cup cocoa Reduced flour by 1/4 th cup Increased sugar by 1/4 cup

Dec 28, 2013

Very tasty! My customers loved them! I did take the advice of a previous poster and add a couple heaping spoons of sour cream and two T of chocolate pudding mix. I made cupcakes out of this and they turned out well. I wonder if the dry remarks could be due to over baking. They only needed 20 min in the oven, rather than the 35, it calls for. The frosting was far too fudgy and thick, so I added about 1/4 more butter and a splash of milk. It thinned it into a buttercream. Piped on great. I topped with half of a Ferrero Rocher ball, instead of cherries and cream. Thanks for the recipe! Yields about 2 doz cupcakes. Frosting makes enough for about 1 1/2 doz. To make your own cake flour: for each one cup of all purpose, subtract 2 T and replace with corn starch. Sift at least 5 times. Voila!


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  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 80.9 g
  • 26%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 224 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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