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Rum Mocha Chocolate Cake

Rum Mocha Chocolate Cake

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
VIKIZW

VIKIZW

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 {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 80.9g
  • 26%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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

doracrawford
7

doracrawford

10/21/2003

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

KatMonnett
5

KatMonnett

2/22/2010

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.

ADREE
4

ADREE

3/31/2004

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 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.

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