Two layers of chocolate cake, flavoured with rum and coffee, with mocha rum icing in the middle.
18 people made this
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
1 1/2 teaspoons rum
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
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Method Prep:20min › Cook:35min › Extra time:20min › Ready in:1hr15min
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.
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.
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.
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.