Sunday, November 17, 2013

Mocha Rum Cake

I made a rum chocolate cake a couple of years ago, but it wasn't quite chocolately enough or even rummy enough. Good, but not what I was expecting. This rum cake is dense and intense. I've increased the rum a bit from the original and next time wouldn't mind trying to substitute kahlua for the coffee.

One year ago: Oven Roasted Pork Butt with Rosemary
Two years ago: Fennel Frond Pesto
Three years ago: Sweet and Sour Pork
Four years ago: Peanut Flavoured Potatoes

Mocha Rum Cake (adapted from epicurious)

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
1 1/2 cups unsalted butter, cut into pieces
1 1/3 cup dark rum
1 cup strong brewed coffee or kahlua
2 1/4 cups granulated sugar
3 large eggs, beaten lightly
1 1/2 teaspoons vanilla extract

1. Preheat oven to 300°F. Butter a 12-cup bundt pan.
2. In a bowl whisk together flour, baking soda, and salt.
3. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth.
4. Remove chocolate from heat and stir in rum, coffee, and granulated sugar.
5. 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. Pour batter into prepared pan.
6. Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes. Let cake cool completely in pan on a rack and turn it out onto rack.

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