Best Jamaican Mocha Rum Cake Recipes

JAMAICAN MOCHA RUM CAKE

Jamaican Mocha Rum Cake image

Make and share this Jamaican Mocha Rum Cake recipe from Food.com.

Provided by Annacia

Categories Dessert

Time 2h

Yield 1 cake

Number Of Ingredients 13

Ingredients

cocoa powder, for dusting
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 lb fine-quality bittersweet chocolate, chopped (not unsweetened)
1 1/2 cups unsalted butter, cut into pieces
1/3 cup jamaican dark rum
2 cups strong brewed blue mountain coffee
2 1/4 cups granulated sugar
3 large eggs, beaten lightly
1 1/2 teaspoons vanilla extract
confectioners' sugar, for dusting
lightly sweetened whipped cream

Steps:

Preheat oven to 300°F Butter (or spray with Bakers Joy) a 12-cup 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. Pour batter into the prepared pan.
Bake cake in middle of oven until a tester comes out clean, about 1 hour and 40 minutes. Let cake cool completely in pan on a rack and turn it out onto rack.
Dust cake with confectioners' sugar and serve with whipped cream.

JAMAICAN MOCHA RUM CAKE

Jamaican Mocha Rum Cake image

My recipe creation for the ZWT 9 Coffee Challenge on Food.com.

Provided by Annacia * @Annacia

Categories Cakes

Number Of Ingredients 13

Ingredients

- cocoa powder, for dusting
3 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking soda
3/4 teaspoon(s) salt
3/4 pound(s) fine-quality bittersweet chocolate, chopped (not unsweetened)
1 1/2 cup(s) unsalted butter, cut into pieces
1/3 cup(s) jamaican dark rum
2 cup(s) strong brewed blue mountain coffee
2 1/4 cup(s) granulated sugar
3 - large eggs, beaten lightly
1 1/2 teaspoon(s) pure vanilla extract
- confectioners' sugar, for dusting
- lightly sweetened whipped cream

Steps:

Preheat oven to 300°F Butter (or spray with Bakers Joy) a 12-cup 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. Pour batter into the prepared pan.
Bake cake in middle of oven until a tester comes out clean, about 1 hour and 40 minutes. Let cake cool completely in pan on a rack and turn it out onto plate.
Dust cake with confectioners' sugar and serve with whipped cream.

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