Rum Mocha Chocolate Cake

Rum Mocha Chocolate Cake

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"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

55 m servings 468 cals
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Original recipe yields 10 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

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

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 going...it saved s...

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

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.

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 going...it saved s...

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

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 th...

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!!!

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 Repl...

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 ...

family and friends loved the cake. i think the cake is a little dry though.