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Mocha Rum Cake
powder for dusting
1/2 teaspoons baking soda
pound fine quality bittersweet chocolate, chopped
1/2 cups unsalted butter, cut into pieces
cup dark rum
cups strong brewed coffee
1/2 cups sugar
large eggs, beaten lightly
1/2 teaspoons vanilla extract
sugar for dusting
sweetened whipped cream
oven to 300 degrees F. Butter a 4
1/2-inch deep (12 cup) Kugelhupf or Bundt pan and dust with cocoa powder,
knocking out excess.
a bowl whisk together flour, soda and salt. In a large metal bowl set over a saucepan of barely simmering water
melt chocolate and butter, stirring until smooth.
Remove chocolate from heat and stir in rum, coffee and sugar.
With an electric mixer beat in flour,
1/2 cup at a time, scraping down
side and beat in eggs and vanilla until batter is combined well.
Pour batter into prepared pan.
cake in middle of oven until tester comes out clean, about 1 hour 50
minutes. Let cake cool
completely in pan on a rack and turn it out onto rack.
(Cake may be made 3 days in advance and kept wrapped well and chilled.)
cake with confectioner's sugar and serve with whipped cream.
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