Rum Mocha Chocolate Cake

    Rum Mocha Chocolate Cake

    (11)
    31saves
    1hr15min


    15 people made this

    About this recipe: Two layers of chocolate cake, flavoured with rum and coffee, with mocha rum icing in the middle.

    Ingredients
    Serves: 10 

    • 250g cake flour
    • 3 teaspoons baking powder
    • 1 pinch salt
    • 4 teaspoons instant coffee granules
    • 8 tablespoons best quality cocoa powder
    • 180ml boiling water
    • 125g butter or margarine, softened
    • 200g caster sugar
    • 3 eggs
    • 1 1/2 teaspoons rum
    • 60ml milk
    • Icing
    • 375g icing sugar
    • 5 tablespoons cocoa powder
    • 2 teaspoons instant coffee granules
    • 80ml boiling water
    • 3 tablespoons butter or margarine, softened
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon rum

    Method
    Prep:20min  ›  Cook:35min  ›  Extra time:20min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 20cm cake tins. Sieve together the flour, baking powder and salt. Set aside. Mix together 4 teaspoons instant coffee, 8 tablespoons cocoa powder and 180ml 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 cake mixture into prepared tins.
    3. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
    4. To make icing: Sieve together icing sugar and 5 tablespoons cocoa powder; set aside. Dissolve 2 teaspoons instant coffee with 80ml 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 & ratings
    Average global rating:
    (11)

    Reviews in English (11)

    by
    7

    I made this today and it received thumbs up. It's delicious but very rich, so I skipped the whipped cream and cherries.  -  21 Oct 2003  (Review from Allrecipes US | Canada)

    by
    5

    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.  -  21 Feb 2010  (Review from Allrecipes US | Canada)

    by
    4

    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 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.  -  31 Mar 2004  (Review from Allrecipes US | Canada)

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