Rum Mocha Chocolate Cake
A very simple recipe with a use your favorite frosting and colored sprinkles.
Recipe Summary Rum Mocha Chocolate Cake
Two layers of chocolate cake, flavored with rum and coffee, with mocha rum frosting in the middle. Serve with whipped cream and cherries.Ingredients | Mocha Chocolate Cake1 ¾ cups cake flour3 teaspoons baking powder1 pinch salt4 teaspoons instant coffee granules½ cup unsweetened cocoa powder¾ cup boiling water½ cup butter or margarine, softened1 cup white sugar3 eggs1 ½ teaspoons rum¼ cup milk3 cups confectioners' sugar5 tablespoons unsweetened cocoa powder2 teaspoons instant coffee granules⅓ cup boiling water3 tablespoons butter or margarine, softened½ teaspoon vanilla extract½ teaspoon rumDirectionsPreheat 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.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.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.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.Info | Mocha Chocolate Cakeprep: 20 mins cook: 35 mins total: 55 mins Servings: 10 Yield: 1 - 8 inch double layer cake
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