Mocha Cake with Mocha Rum Icing
Servings: 8 -12
Ingredients
For the Cake:
- 1 c strong coffee
- 2 oz bittersweet chocolate cut into pieces
- 1 ½ c all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ c unsalted butter 3 sticks, room temperature
- 1 ¼ c granulated sugar
- 3 eggs room temperature
- 2 teaspoon vanilla extract
For the Icing:
- 1 c unsalted butter 2 sticks, room temperature
- 1 lb powdered sugar
- 3 Tb warm milk
- 3 Tb instant espresso powder
- 1 Tb baking cocoa
- 1 Tb dark rum
Instructions
For the Cake:
- 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.
- Preheat your oven to 350 degrees.
- In a bowl, sift together the flour, baking soda, baking powder, and salt. Set that aside for now.
- 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.
- 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 the 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 the warm milk and the instant espresso powder. Stir until the powder is dissolved and set it aside.
- In your mixing bowl, beat together the butter with the powdered sugar until smooth.
- Mix in the baking cocoa, then add in the espresso & milk mixture.
- Finally, mix in the 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?
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/mocha-cake-mocha-rum-icing/Nutrition
Serving: 1slice | Calories: 703kcal | Carbohydrates: 76g | Protein: 5g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 15g | Cholesterol: 153mg | Sodium: 286mg | Fiber: 1g | Sugar: 60g
