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Category: Cakes
Prep Time: Cook Time: Total Time:
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
12 oz bittersweet chocolate, finely chopped
3 sticks (1 1/2 cups) unsalted butter, cut into pieces
1/3 cup dark rum
2 cups strong brewed coffee
2 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
Preheat oven to 300 F. Spray a 12-cup bundt pan with nonstick cooking spray with flour.
Whisk the flour, baking soda and salt together in a medium bowl. Add the chocolate and butter to the metal bowl of your stand mixer and set over a saucepan of barely simmering water. Stir occasionally until the chocolate and butter are melted and smooth. Remove the bowl from the heat and attach to the mixer, which should be fitted with the paddle attachment. Mix in the rum, coffee and sugar, beating until smooth. Gradually add the flour mixture, a little at a time, then beat in the eggs and vanilla until the batter is well combined.
Pour the batter into the prepared pan. Bake for 1 hour and 50 minutes, or until a thin knife inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and let the cake cool completely before turning it out. Store the cake, well wrapped, in the refrigerator.
Coffee Glaze
1 cup (4 oz) confectioners sugar
5 teaspoons brewed coffee
3/4 teaspoon instant espresso powder (optional)
Combine everything in a medium bowl and whisk until smooth. Drizzle over the cooled cake; let set for about 15 minutes before serving.
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MOCHA RUM BUNDT CAKE - Gourmet
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Category: Cakes
Prep Time: Cook Time: Total Time:
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
12 oz bittersweet chocolate, finely chopped
3 sticks (1 1/2 cups) unsalted butter, cut into pieces
1/3 cup dark rum
2 cups strong brewed coffee
2 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
Preheat oven to 300 F. Spray a 12-cup bundt pan with nonstick cooking spray with flour.
Whisk the flour, baking soda and salt together in a medium bowl. Add the chocolate and butter to the metal bowl of your stand mixer and set over a saucepan of barely simmering water. Stir occasionally until the chocolate and butter are melted and smooth. Remove the bowl from the heat and attach to the mixer, which should be fitted with the paddle attachment. Mix in the rum, coffee and sugar, beating until smooth. Gradually add the flour mixture, a little at a time, then beat in the eggs and vanilla until the batter is well combined.
Pour the batter into the prepared pan. Bake for 1 hour and 50 minutes, or until a thin knife inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and let the cake cool completely before turning it out. Store the cake, well wrapped, in the refrigerator.
Coffee Glaze
1 cup (4 oz) confectioners sugar
5 teaspoons brewed coffee
3/4 teaspoon instant espresso powder (optional)
Combine everything in a medium bowl and whisk until smooth. Drizzle over the cooled cake; let set for about 15 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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