This decadent Mocha Rum Cake is a sophisticated dessert that marries the deep, earthy notes of bittersweet chocolate with the bright acidity of strong brewed coffee and the warm, spicy kick of dark rum. The result is a moist, dense, and incredibly flavorful bundt cake that feels luxurious yet comforting. Perfect for holiday gatherings, special celebrations, or a cozy evening treat, this cake offers a complex flavor profile that evolves with every bite. The rum not only adds depth but also helps to keep the cake moist for days. Serve it warm or at room temperature, dusted with powdered sugar and accompanied by a dollop of lightly sweetened whipped cream for the ultimate indulgence.
Mocha Rum Cake
Description
This decadent Mocha Rum Cake is a sophisticated dessert that marries the deep, earthy notes of bittersweet chocolate with the bright acidity of strong brewed coffee and the warm, spicy kick of dark rum. The result is a moist, dense, and incredibly flavorful bundt cake that feels luxurious yet comforting. Perfect for holiday gatherings, special celebrations, or a cozy evening treat, this cake offers a complex flavor profile that evolves with every bite. The rum not only adds depth but also helps to keep the cake moist for days. Serve it warm or at room temperature, dusted with powdered sugar and accompanied by a dollop of lightly sweetened whipped cream for the ultimate indulgence.Ingredients
Directions
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Preheat oven to 300F (149C).
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Butter a 4 1/2-inch-deep (12-cup) Kugelhupf or bundt pan thoroughly and dust with cocoa powder, knocking out any excess.
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In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
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In a large metal bowl set over a saucepan of barely simmering water, melt the chocolate and butter, stirring until smooth.
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Remove the bowl from heat and stir in the rum, coffee, and granulated sugar until well combined.
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Using an electric mixer, beat in the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl as needed.
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Beat in the eggs and vanilla extract until the batter is completely combined and smooth.
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Pour the batter into the prepared pan.
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Bake in the middle of the oven until a tester inserted into the center comes out clean, about 1 hour and 50 minutes.
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Let the cake cool completely in the pan on a wire rack.
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Once cooled, turn the cake out onto the rack.
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Dust with confectioner's sugar and serve with lightly sweetened whipped cream.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1120.0kcal
- % Daily Value *
- Total Fat 27.3g42%
- Saturated Fat 15.7g79%
- Cholesterol 0.0mg0%
- Sodium 3680.3mg154%
- Total Carbohydrate 187.0g63%
- Dietary Fiber 14.2g57%
- Sugars 39.7g
- Protein 22.3g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This cake may be made up to 3 days in advance. Wrap it well in plastic wrap and keep it chilled. Bring to room temperature before serving for the best texture and flavor.
Ingredient Tip: Ensure your coffee is strong and brewed well in advance so it is not too hot when added to the chocolate mixture, which could cause the butter to separate.
Pan Preparation: Dusting the pan with cocoa powder instead of flour prevents white streaks on the dark chocolate cake and adds an extra layer of chocolate flavor.
