Rum Mocha Chocolate Cake Recipe

Ingredients
<br>- 1 ¾ cups cake flour
<br>- 3 teaspoons baking powder
<br>- 1 pinch salt
<br>- 4 teaspoons instant coffee granules
<br>- ½ cup unsweetened cocoa powder
<br>- ¾ cup boiling water
<br>- ½ cup butter or margarine, softened
<br>- 1 cup white sugar
<br>- 3  eggs
<br>- 1 ½ teaspoons rum
<br>- ¼ cup milk
<br>- 3 cups confectioners' sugar
<br>- 5 tablespoons unsweetened cocoa powder
<br>- 2 teaspoons instant coffee granules
<br>- ⅓ cup boiling water
<br>- 3 tablespoons butter or margarine, softened
<br>- ½ teaspoon vanilla extract
<br>- ½ teaspoon rum
<br><p></p>Directions
<br>step 1: Preheat 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
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Ingredients
- 1 ¾ cups cake flour
- 3 teaspoons baking powder
- 1 pinch salt
- 4 teaspoons instant coffee granules
- ½ cup unsweetened cocoa powder
- ¾ cup boiling water
- ½ cup butter or margarine, softened
- 1 cup white sugar
- 3 eggs
- 1 ½ teaspoons rum
- ¼ cup milk
- 3 cups confectioners' sugar
- 5 tablespoons unsweetened cocoa powder
- 2 teaspoons instant coffee granules
- ⅓ cup boiling water
- 3 tablespoons butter or margarine, softened
- ½ teaspoon vanilla extract
- ½ teaspoon rum

Directions
step 1: Preheat 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.
step 2: 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.
step 3: 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.
step 4: 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.

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