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