Mocha Rum Cake

Serves: 6

Terry Wiza

1 January 1970

Based on User reviews:

55

Spice

47

Sweetness

56

Sourness

40

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

1

Cocoa Powder (for dusting)

3 cups

All-Purpose Flour

1.5 tsps

Baking Soda

3 tsp

Salt

1360 g

Bittersweet Chocolate (fine-quality not unsweetened, chopped)

3 sticks

Unsalted Butter (cut into pieces)

2.25 cups

Granulated Sugar

3 large

Egg (beaten lightly)

1.5 tsps

Vanilla Extract

1

Sugar (confectioners' for dusting)

1

Sweetened Whipped Cream (lightly)

Directions:

1

Preheat oven to 300°F

2

Butter a 4 1/2-inch-deep (12-cup) Kugelhupf or bundt pan and dust with cocoa powder, knocking out excess

3

In a bowl whisk together flour, baking soda, and salt

4

In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth

5

Remove chocolate from heat and stir in rum, coffee, and granulated sugar

6

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

7

Pour batter into prepared pan

8

Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes

9

Let cake cool completely in pan on a rack and turn it out onto rack

10

Cake may be made 3 days in advance and kept wrapped well and chilled

11

Preheat oven to 300°F

12

Butter a 4 1/2-inch-deep (12-cup) Kugelhupf or bundt pan and dust with cocoa powder, knocking out excess

13

In a bowl whisk together flour, baking soda, and salt

14

In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth

15

Remove chocolate from heat and stir in rum, coffee, and granulated sugar

16

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

17

Pour batter into prepared pan

18

Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes

19

Let cake cool completely in pan on a rack and turn it out onto rack

20

Cake may be made 3 days in advance and kept wrapped well and chilled

21

Dust cake with confectioners' sugar and serve with whipped cream

22

Dust cake with confectioners' sugar and serve with whipped cream