2016-09-18

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?



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.



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.



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.

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 2 teaspoons of vanilla extract.

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.

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.

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

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

Finally, mix in a tablespoon of 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?

It’s all about the flavor.

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

Enjoy!

Mocha Cake with Mocha Rum Icing

Print

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Author: Constance Smith | CosmopolitanCornbread.com

Recipe type: Dessert and Sweets

Serves: 8-12

Ingredients

For the Cake

1 c strong coffee

2 oz. bittersweet chocolate, cut into pieces

1½ c all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1½ c (3 sticks) unsalted butter, room temperature

1¼ 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

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 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.

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!

3.5.3208

Now, if this insanely rich chocolate and coffee cake isn’t enough for you to get your caffeine fix for the day, just look at all of these fantastic coffee recipes in this week’s Sunday Supper!

Beverages

Bulletproof Coffee My Way by Monica’s Table

Caramel Turtle Mocha Frappe by The Weekend Gourmet

Chocolate Chip Mocha Smoothie by Sew You Think You Can Cook

Chocolate Peanut Butter Banana Latte by Meal Planning Magic

Breakfast

Apple Crumb Coffee Cake by Dessert Geek

Banana Blueberry Streusel Coffee Cake by The Freshman Cook

Cappuccino Overnight Oats by Pies and Plots

Cardamom-Crumb Coffee Cake by Wholistic Woman

Cinnamon Coffee Cake (Kaffee Kuchen) by Palatable Pastime

Coconut & Coffee Gluten Free Scones by Caroline’s Cooking

Coffee and Cream Cinnamon Buns by Cooking With Carlee

Espresso-Glazed Coffee Cake by Tramplingrose

Maple-Coffee Breakfast Sausage by Cricket’s Confections

Pumpkin Coffee Cake by The Bitter Side of Sweet

Pumpkin Spice Latte Breakfast Bites by Beauty and the Beets

Whole Wheat Pecan Crumb Cake by Family Around The Table

Dessert

Best Coffee Frosting by My World Simplified

Best Tiramisu Ever by Positively Stacey

Bittersweet Cremeux with Coffee Caramel and Bourbon Cream by Culinary Adventures with Camilla

Chocolate Chip Mocha Brownies by Crazed Mom

Chocolate Coffee Nut Bark by My Imperfect Kitchen

Coffee Vanilla Ice Cream Pie by Moore or Less Cooking

Cold Brew Affogato by Helpful Homemade

Dark Chocolate Espresso Torte with Strawberry Coulis by Gourmet Everyday

Eiskaffee (German Coffee with Ice Cream) by Tara’s Multicultural Table

Espresso Brownie Cupcake Sundaes by A Mind Full Mom

Espresso Cheesecake by The Chef Next Door

Mocha Cake with Mocha Rum Icing by Cosmopolitan Cornbread

Mocha Layer Cake by That Skinny Chick Can Bake

Mocha Panna Cotta with Mascarpone Cream by The Crumby Cupcake

NCR Cookies by Girl Abroad

No Bake Mocha Cheesecake by Hezzi-D’s Books and Cooks

Polish Black Cake with Whipped Mocha frosting by Hardly A Goddess

Sweet Cream Affogato by The Redhead Baker

Main

Coffee and Garlic Rubbed Pork Chops by Casa de Crews

Java Spice Rub Chops by Sunday Supper Movement

Perk Me Up Chili by Cindy’s Recipes and Writings

Salmon-Mandarin Salad with Asian Vinaigrette & Coffee Dressing by Asian In America

Sticky Coffee Chicken by Food Lust People Love

Ultimate Coffee Rubbed Burger by Foodtastic Mom

Sides

Dark Molasses Bread by What Smells So Good?

Homemade Coffee Baked Beans by Grumpy’s Honeybunch

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This original post - Mocha Cake with Mocha Rum Icing | #SundaySupper - written by Constance Smith first appeared on Cosmopolitan Cornbread | Copyright © 2008 - 2016

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