Mocha Rum Cake

Name: Mocha Rum 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 (not unsweetened), 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 granulated sugar; 3 large eggs, beaten lightly; 1 1/2 teaspoons vanilla extract; confectioners' sugar for dusting; lightly sweetened whipped cream

13 ingredients

11 steps

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 (not unsweetened), 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 granulated sugar
3 large eggs, beaten lightly
1 1/2 teaspoons vanilla extract
confectioners' sugar for dusting
lightly sweetened whipped cream

Directions

1

Preheat oven to 300F.
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

Dust cake with confectioners' sugar and serve with whipped cream.