Rum Mocha Chocolate Cake

Two layers of chocolate cake, flavored with rum and coffee, with mocha rum frosting in the middle. Serve with whipped cream and cherries.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 468 Calories

Ingredients

• 1 cup white sugar
• ½ teaspoon vanilla extract
• 3 eggs
• 3 teaspoons baking powder
• 1 pinch salt
• ½ cup unsweetened cocoa powder
• ¼ cup milk
• ⅓ cup boiling water
• 5 tablespoons unsweetened cocoa powder
• 2 teaspoons instant coffee granules
• 3 cups confectioners' sugar
• ¾ cup boiling water
• 1 ¾ cups cake flour
• ½ cup butter or margarine, softened
• 4 teaspoons instant coffee granules
• 3 tablespoons butter OR margarine, softened
• ½ teaspoon rum
• 1 ½ teaspoons rum

Recipe Instructions

Step 1

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 2

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 3

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 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.