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Mocha Cake with Mocha Rum Icing

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?

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

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.

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

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.

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

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.

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

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.

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

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.

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

Divide the mixture into 2, 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.

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

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.

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

In your mixing bowl, beat together 1 cup (2 sticks) room temperature butter with 1 pound of powdered sugar until smooth.

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

Mix in 1 tablespoon of baking cocoa, then add in the espresso & milk mixture.

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

Finally, mix in a tablespoon of dark rum.

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

Beat the frosting until smooth & creamy.

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

Spread a layer of frosting on 1 cooled cake, then place the second cake layer on top. Spread the frosting all over.

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

I honestly don’t worry too much about a perfectly frosted cake. I mean, it isn’t going to look pretty for long, right?

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

It’s all about the flavor.

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

And this cake has enough flavor to knock your socks off!

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

 

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

Enjoy!

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake! Get the recipe from Cosmopolitan Cornbread

Mocha Cake with Mocha Rum Icing

Mocha Cake with Mocha Rum Icing

Yield: 8-12
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Rich Mocha Cake with Mocha Rum Icing - a Coffee Lover's Dream Cake!

Ingredients

  • For the Cake
  • 1 c strong coffee
  • 2 oz. bittersweet chocolate, cut into pieces
  • 1 1/2 c all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 c (3 sticks) unsalted butter, room temperature
  • 1 1/4 c granulated sugar
  • 3 eggs, room temperature
  • 2 tsp vanilla extract
  • For the Icing:1 c (2 sticks) unsalted butter, room temperature
  • 1 lb powdered sugar
  • 3 Tb warm milk
  • 3 Tb instant espresso powder
  • 1 Tb baking cocoa
  • 1 Tb dark rum

Instructions

  1. To begin, combine the strong coffee and bittersweet chocolate 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.
  2. Preheat your oven to 350 degrees.
  3. In a bowl, sift together the flour, baking soda, baking powder, and salt. Set that aside for now.
  4. In your mixing bowl, beat the butter until it is creamy. Add in the granulated sugar and beat those together until they are fluffy. Add in the eggs, one at a time, mixing each in completely before adding the next.
  5. 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.
  6. Repeat the process with the other half of the dry ingredients, followed by the remaining chocolate & coffee liquid. Stir in the vanilla extract.
  7. Divide the mixture into 2, 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.
  8. 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.
  9. Turn the cakes out onto cake racks and cool completely.
  10. Now for the icing…
  11. In a small dish, combine the warm milk and the instant espresso powder. Stir until the powder is dissolved and set it aside.
  12. In your mixing bowl, beat together the butter with the powdered sugar until smooth.
  13. Mix in the baking cocoa, then add in the espresso & milk mixture.
  14. Finally, mix in the dark rum.
  15. Beat the frosting until smooth & creamy.
  16. Spread a layer of frosting on 1 cooled cake, then place the second cake layer on top. Spread the frosting all over.
  17. I honestly don’t worry too much about a perfectly frosted cake. I mean, it isn’t going to look pretty for long, right?
  18. Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 703 Total Fat: 43g Saturated Fat: 26g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 153mg Sodium: 286mg Carbohydrates: 76g Fiber: 1g Sugar: 60g Protein: 5g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

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