{"id":24464,"date":"2011-12-12T19:30:09","date_gmt":"2011-12-13T02:30:09","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=24464"},"modified":"2011-12-12T19:30:09","modified_gmt":"2011-12-13T02:30:09","slug":"mocha-rum-cake","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/desserts-sweets\/mocha-rum-cake\/","title":{"rendered":"Mocha Rum Cake"},"content":{"rendered":"


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\n\"mocha
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\nI think the “Mocha Rum Cake” says it all; chocolate, rum and some strong brewed coffee.<\/p>\n

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The past few weeks went by in a whirlwind. I thought and did nothing else but bake. I am delirious (no not from the rum)<\/em> to have done so much in such little time, but also as tired as my oven is . Cookies, cakes and more cakes have been my routine. Birthdays followed one after the other; the holiday parties and the activities overlapped and our kitchen was warm, fragrant and messy.<\/p>\n

With so much going on, I did not think I would be able to take any photographs or post this recipe. But it would be such a shame if I did not, for it was one of the best cakes ever. I did manage a few shots, though none of the sliced cake(s).<\/p>\n

It was A’s birthday and as I sat wondering if we should just order a cake from our favorite bakery, or make his all time favorite Pineapple\u00a0 Cream Layer Cake<\/a>. A few minutes later he announced that he will have to take dessert for his holiday party at work.\u00a0 First we started thinking of a rum cake, but the golden rum cake did not quite feel right. Then I decided to bake a chocolate rum cake as I had my eyes on Jamie’s Bundt Cake<\/a> recipe. He stepped in and asked if I could do a Mocha Rum Cake.<\/p>\n

Coffee, dark chocolate and dark rum it had to be.<\/p>\n

We do dream of delicious elaborately elegant tastes, but that does not necessarily mean that I can easily achieve them. Stepping into new territories when it comes to baking still intimidates me. When I do not have a specific recipe\u00a0 to follow, it gets even worse.\u00a0 I decided to do a trial run with this cake for his birthday. Then I had to bake a few more later if this one turned out fine.<\/p>\n

I combined Jamie’s recipe with the idea of a the Coffee Flavored Chocolate Cake<\/a> I had baked earlier. I also added a whole lot of dark rum and drizzled some more after it was baked.<\/p>\n

Our little one was indeed curious and tried actually sniffing the cake to find out what was going on with the rum all weekend long;\u00a0 she\u00a0 went ahead and made her own cake for papa, with a little help from me,\u00a0 layered it with cream and M&M’s\u00a0 and also ended up taking a photograph. (her cake was made in the microwave, using the Microwave Cupcake<\/a> recipe)<\/em><\/p>\n

\"Mocha<\/p>\n

Coming back to the Rum Cake – I have no regrets even if I forgot some ingredients from Jamie’s recipe during this baking marathon. It just worked out fine; perhaps not a very fancy looking cake, but dark, elusive,\u00a0 handsome and addictive. I should have known that nothing can go wrong with the trio together.<\/p>\n

\"mocha<\/p>\n

I did different glaze\/frosting with each of the cakes, keeping the base exactly the same. One had a light rum and sugar glaze with a sprinkle of granulated sugar on it. I did a rum and chocolate light drip on the the others which I have in the recipe below. <\/em><\/p>\n

Mocha Rum Cake – two ways…<\/strong><\/p>\n

\"Mocha
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One of the cakes was baked using brandy instead of rum, and that was wonderful too! So if you are trying this out, go ahead and use your favorite liquor.<\/em>
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\n(Recipe adapted from <\/em>Coffee Flavored Chocolate Cake <\/a> & Jamie\u2019s Chocolate Rum Bundt Cake)<\/a><\/p>\n

Mocha Rum Cake<\/em><\/h2>\n


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Ingredients: <\/strong>(makes 1 cake in a 12 cup bundt pan)
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  1. 3 cups all-purpose flour<\/strong><\/li>\n
  2. zest of one large orange <\/strong>(optional)<\/em><\/li>\n
  3. 1 teaspoon salt<\/strong><\/li>\n
  4. 1.5 teaspoon baking soda<\/strong><\/li>\n
  5. 1 cup (chopped) bittersweet\/dark chocolate, chopped<\/strong><\/li>\n
  6. 1\u00a0 cup + 3\/4 cup unsalted butter, melted + more to coat the baking\/bundt pan<\/strong><\/li>\n
  7. 1.5 cups strong brewed coffee<\/strong><\/li>\n
  8. 1 cup unsweetened cocoa powder<\/strong><\/li>\n
  9. 2\u00a0 cups sugar<\/strong><\/li>\n
  10. 3\/4 cup\u00a0 dark rum + 1\/3 cup for soaking <\/strong>(make sure you use dark rum, otherwise you will have to settle for milder flavors)<\/em>
    \n<\/strong><\/li>\n
  11. 2 large eggs<\/strong><\/li>\n
  12. 1.5 teaspoon pure vanilla\/or orange\/ or almond extract<\/strong><\/li>\n
  13. all purpose flour or cocoa powder<\/strong>(preferred) <\/em> for dusting<\/strong><\/li>\n<\/ol>\n

    For the glaze: (optional):<\/em><\/span><\/p>\n

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    1. 3\/4 cup confectioners sugar<\/strong><\/li>\n
    2. 2 tablespoon rum\/or (and) orange juice<\/strong><\/li>\n
    3. 3-5 tablespoon cocoa powder<\/strong><\/li>\n<\/ol>\n


      \n<\/strong><\/em><\/p>\n

      Preparation:<\/strong><\/em><\/p>\n

      If you are using the zest, rub it in the flour with your finger tips. Whisk salt, flour and baking soda.<\/p>\n

      Preheat oven to 300F. Grease a bundt pan (make sure it is 12 cups or bigger)<\/em> with melted butter and dust it with flour or cocoa powder(Preferred, as this does not make a cake with white spots once done)<\/em>.<\/p>\n

      Brew the coffee and cool it down. Combine the cocoa powder with the brewed coffee until the mix is smooth.<\/p>\n

      Melt butter and broken chocolate in a double boiler (in a pan over hot boiling water).\u00a0 When completely melted, remove from heat and add the brewed coffee with cocoa powder and the 3\/4 cup rum. Combine well. Add the sugar and whisk until everything is combined and smooth.<\/p>\n

      Whisk in about 1\/3 cup of flour at a time into this liquid, until all the flour mix has been incorporated. Whisk in one egg at a time, and the vanilla\/or orange\/or almond extract until it forms a smooth mix. It was be quite a runny batter.<\/p>\n

      Pour batter in the greased and floured cake pan and bake for 1 hr 40 minutes, or until the stick comes out clean and the cake bounces back. Cool completely in the bundt pan.<\/p>\n

      When completely cooled, turn it over on a plate or tray, you will serve in or a parchment paper which can be transferred to a serving plate. Poke holes in the cooled cake with a fork. Drizzle the 1\/3 cup of rum slowly in the cake, cover it well and allow it to sit overnight in the refrigerator.<\/p>\n

      To make the icing\/a light drip: Combine all the ingredients mentioned for the icing\/drip and whisk until well combined and there are no lumps of the sugar and cocoa powder. Slowly spoon over the cake, a little at a time. Cover and refrigerate the cake.<\/p>\n

      If you want to do a light rum glaze, whisk confectioners sugar with some rum until it is only a little bit more runny than a paste and drizzle it over the cake. Sprinkle granulated sugar over it. Cover and refrigerate the cake.<\/em>
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      \n<\/strong><\/em>
      \nPreparation Time: 30 minutes<\/em><\/p>\n

      Cooking Time: 1 hour 45 minutes<\/em><\/p>\n

      Resting time: 1 hour<\/em><\/p>\n

      Yields: 1 cake in a 12 cup bundt pan<\/em><\/p>\n

      Shelf Life: about 5 days refrigerated
      \n<\/em><\/p><\/blockquote>\n


      \n<\/strong><\/em>
      \n\"mocha
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      \nRelated Posts:<\/strong><\/p>\n

      Liquor Soaked Apple Walnut Ginger Cake<\/a><\/em><\/h3>\n

      Rich Rum Fruit Cake<\/a><\/strong><\/em><\/p>\n

      Christopsomo \u2013 The Christ\u2019s Bread<\/a><\/strong><\/em><\/p>\n

      Spiced Ginger Cake<\/a><\/strong><\/em><\/p>\n

      Spiced Cranberry Raisin Bundt Cake<\/a><\/strong><\/em>
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