Rich Mocha Cake with Mocha Rum Icing is a coffee lover’s dream cake!
Anyone who has spent any time with me, knows I am a coffee fanatic. I drink it every day, am devastated when I run out, and enjoy it in every way possible. Today, I am sharing a cake that falls right into that category – Mocha Cake with Mocha Rum Icing. I mean, the name alone has you drooling, right?
This all begins with a cup of strong coffee and 2 ounces of bittersweet chocolate getting to know each other in a saucepan over low heat. Stir these around until the chocolate is melted, then remove it from the heat and set aside for now.
Preheat your oven to 350 degrees.
In a bowl, sift together 1 1/2 cup all-purpose flour, a teaspoon each of baking soda and baking powder, and 1/2 teaspoon of salt. Set that aside for now.
In your mixing bowl, beat together 1 1/2 c (3 sticks) room temperature butter until it is creamy. Add in 1 1/4 cup granulated sugar and beat those together until they are fluffy. Add in 3 eggs (room temperature), one at a time, mixing each in completely before adding the next.
Mix half of your flour mixture into your creamy mixture. When it is combined, add in half of your coffee & chocolate liquid and mix it in.
Repeat the process with the other half of the dry ingredients, followed by the remaining chocolate & coffee liquid. Stir in 2 teaspoons of vanilla extract.
Divide the mixture into two 8-inch prepared baking pans. Butter and flour them if using traditional pans. I use spring-form pans, so I lined the bottoms with parchment paper, then sprayed the bottom & sides with baking spray.
Bake the cakes layers for about 30 minutes, or until they bounce back in the center when lightly touched and the edges have begun to shrink away from the sides.
Turn the cakes out onto cake racks and cool completely.
Now for the icing…
In a small dish, combine 3 tablespoons of warm milk with 3 tablespoons of instant espresso powder. Stir until the powder is dissolved and set it aside.
In your mixing bowl, beat together 1 cup (2 sticks) room temperature butter with 1 pound of powdered sugar until smooth.
Mix in 1 tablespoon of baking cocoa, then add in the espresso & milk mixture.
Finally, mix in a tablespoon of dark rum.
Beat the frosting until smooth & creamy.
Spread a layer of frosting on 1 cooled cake, then place the second cake layer on top. Spread the frosting all over.
I honestly don’t worry too much about a perfectly frosted cake. I mean, it isn’t going to look pretty for long, right?
It’s all about the flavor.
And this cake has enough flavor to knock your socks off!
Enjoy!
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