Jamaican Mocha Rum Cake
Indulge in the rich, bold flavors of a Jamaican Mocha Rum Cake, a decadent dessert that combines deep chocolate notes with the warmth of dark Jamaican rum and a hint of coffee. Perfectly moist and baked to perfection in a Bundt pan, this cake is speckled with dark chocolate chips for bursts of gooey sweetness in every bite. The batter, infused with brewed coffee and fragrant vanilla, strikes a delightful balance between bitterness and sweetness. Finished with a dusting of powdered sugar, this dessert is both elegant and irresistible. Ideal for celebrations or as a luxurious treat, this Jamaican-inspired cake pairs beautifully with a dollop of whipped cream or an optional rum glaze for extra indulgence. Elevate your dessert game with this Caribbean twist on a classic chocolate cake.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar (packed)
- 4 Large eggs
- 2.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Strong brewed coffee (cooled)
- 0.5 cup Dark Jamaican rum
- 1 teaspoon Vanilla extract
- 0.75 cup Dark chocolate chips
- 0.25 cup Powdered sugar (for dusting)
Instructions
Preheat your oven to 325°F (160°C) and lightly grease a 10-cup Bundt pan with butter, then dust with flour to ensure the cake releases easily.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee and dark Jamaican rum. Start and end with the dry ingredients, mixing just until combined after each addition.
Stir in the vanilla extract and fold in the dark chocolate chips gently using a spatula.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted near the center comes out clean or with only a few moist crumbs.
Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Dust the top of the cooled cake with powdered sugar before serving. For an extra touch, drizzle with a rum glaze or serve with whipped cream, if desired.
Nutrition Facts
Calories |
5326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.6 g | 243% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 855.1 g | 311% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 521.8 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 543 mg | 42% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 3674 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
