So sneaky! This cake is nothing but sneaky. It may not have the looks of a world class chocolate cake, but please don’t underestimate me when I tell you that this is one of the best chocolate cakes I’ve ever experiences.
If this chocolate cake were your blind date, you might think to yourself, well…. he’s not as tall as guys I usually date, and he’s a little dorky. But by the end of the night, you’re both laughing hysterically, he’s taken off his glasses to reveal quite a handsome man, and you’re already thinking about the cute pair of flats you’re going to buy so you’re not taller than him.
This is that cake. It’ll surprise you. It might seem a little short, and a little dorky, but trust me when I say it’s worth the leap of faith.
With the flavors of chocolate, coffee and rum, this cake tastes like it’s loaded with all the good things in the world. I topped mine with a simple rum glaze, but if served slightly warm, I think lightly sweetened whipped cream would be divine.
This Mocha Rum Cake is impossibly moist, and dense without being heavy. Let yourself be surprised by this little gem.
Mocha Rum Cake
adapted from Gourmet, January 1994
cocoa powder for dusting
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 pound fine-quality bittersweet chocolate (not unsweetened), chopped
3 sticks (1 1/2 cups) unsalted butter, cut into pieces
1 cup dark rum
1 1/3 cups strong brewed coffee
2 1/4 cups granulated sugar
3 large eggs, beaten lightly
1 1/2 teaspoons vanilla
confectioners’ sugar for dusting
lightly sweetened whipped cream
Preheat oven to 300°F. Butter a 4 1/2-inch-deep (12-cup) Kugelhupf or bundt pan and dust with cocoa powder, knocking out excess.
In a bowl whisk together flour, baking 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 granulated 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. The batter may seem very loose. That’s perfect! Pour batter into prepared pan.
Bake cake in middle of oven until a tester comes out clean, about 1 hour and 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.
Dust cake with confectioners’ sugar and serve with whipped cream.
I made a simple rum glaze with 2 cups powdered sugar and 2-3 Tablespoons of rum.
cyndi
I finally got around to making this delectable little creature and am I glad I did! It’s fantastic!! The only change I made was to add about 1/2 tsp of mexican vanilla to the glaze…YUM!!
If interested, pics will be on my blog sometime tomorrow.
Joy – Thank you, yet again, for another winner. You really are becoming my ‘go to’ blog for ALL things yummy.
-yw-
I made the cake yesterday and it was a real hit! Super moist and the rum showed up nicely, great for anytime of the day! I halved the recipe and baked it in a loaf pan though, skipped the glaze too, as we don’t like our cake too sweet. Thanks for such a delicious post!
Mari
I’d like to have that for breakfast or any time really! Rum and cake were made for each other!
Kristen
Ohhhhh yes… and is he single? Because if so, I’m bringing him back to my place ;) Mmmmmm!
brilynn
That cake looks gorgeous. With those flavours together you really can’t go wrong!
snooky doodle
this looks really moist and delicious. magnificent photos too.
Allie
Wow, if this is better than your chocolate-orange bundt cake (currently my favorite non-layer cake), I’ll be very impressed! Think I could substitute Kahlua for the Rum? Thanks!
Lori
Wow, look out tortuga! I will try this one, for sure.
Jerri
sounds and looks like a delicious cake. great post!
Culinarywannabe
Rum cakes is one of my most loved things in the world. Add chocolate and I’m so sold!
dawn
Rum, chocolate, vanilla? Oh yeah, now we’re talking. It looks like it tastes delish. Whenever I make bundt cakes I hate to photograph them because, they are so, well, hard to photograph and not really camera friendly, but they taste sooo divine. But I have to admit your angle of photographing it worked really well.
Emiline
I just bought bottle of dark rum, and was wondering what to do with it. I love coffee, so this looks great.
Kevin
That looks so moist and chocolaty and good!