Mocha Rum Bundt Cake combines the flavors of mocha and rum into an amazing dessert!
I made this mocha rum bundt cake when my sister came visiting!
Some days back I saw this gorgeous looking Chocolate Rum Bundt cake at LifesFeast which was begging to be baked. I love the hint of alcohol in my cakes, the flavor it imparts which lifts the cakes by many notches and contrary to the fact, that its harmful, the alcohol actually evaporates while cooking and baking and its only the flavour which remains, making it completely safe for all to eat.
Once I saw this cake, I bookmarked it and conveniently forgot about it for sometime, till it was time for my sister to come visiting from Delhi and as is the case, most of the times, I had standing instructions to bake something 😉 I clearly had chocolate in my mind and asked some more people what should I bake and while the suggestions were all nice, they were things I had already baked. Deej mentioned Tiramisu and sent me a recipe which looked very doable and inviting and at some point of time I decided I will make it. But I got into some sudden guests and the regular Bangalore allergy and cold. This meant I couldn’t get around making the lady finger biscuits or the sponge cake which would act as a base for it. So the day my sister was landing, I was back at the confusion, what to make and suddenly I recalled the rum cake that I had bookmarked and bingo that was it.
My sister loves coffee so I was clear in my head that I wanted to incorporate that flavour in it also, so thats how it became mocha from chocolate bundt 🙂
Recipe – Mocha Rum Bundt Cake (adapted from Life’s A Feast Chocolate Rum Bundt Cake)
Mocha Rum Bundt Cake
- 2 cups sugar .
- 3 eggs large .
- 1 tsp vanilla .
- 2/3 cup cocoa unsweetened powder .
- 2 cups all purpose flour .
- 1/2 cup whole wheat flour .
- 1 1/2 tsps baking powder .
- pinch salt . a
- 2 cups buttermilk .
- 4 tbsps dark rum .
- Mix oil and sugar along with vanilla essence together till light and fluffy. Add one eggs at a time beating till its mixed.
- Add the rum to the buttermilk and let it stand for a a couple of minutes.
- Sift together the flours, salt, baking powder, cocoa powder twice and keep aside.
- Add the buttermilk and the dry ingredients to the sugar mixture alternatively and keep mixing well.
- Pour the batter into a greased bundt pan (u can also use other pans see Lifefest's post for the timings of each pan)
- Bake in a pre heated oven at 180C till a skewer comes out clean, mine took about 40 minutes or so.