jamaican mocha rum cake
My recipe creation for the ZWT 9 Coffee Challenge on Food.com.
prep time
20 Min
cook time
1 Hr 40 Min
method
Bake
yield
makes 1 cake
Ingredients
- - cocoa powder, for dusting
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 pound 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 pure vanilla extract
- - confectioners' sugar, for dusting
- - lightly sweetened whipped cream
How To Make jamaican mocha rum cake
-
Step 1Preheat oven to 300°F Butter (or spray with Bakers Joy) a 12-cup bundt pan and dust with cocoa powder, knocking out excess.
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Step 2In a bowl whisk together flour, baking soda, and salt
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Step 3In 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.
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Step 4With 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.
-
Step 5Bake 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.
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Step 6Dust cake with confectioners' sugar and serve with whipped cream.
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