This recipe was inspired by my dear hubby's wish for his special year's birthday cake. He wanted a cake that had rum and coffee flavor in it. He offcourse wanted a super coffee flavored cake. After thinking for a while this was the best I could get. He surely loved it and so did my guests. Overall his surprise birthday party was such a hit that no matter how the cake turned out we all had a blast. Thanks to all my dear family and friends who made the day so much more memorable.
Somehow my last few baking expeditions were not as pleasant as they used to be. There has been some or the other mishap with either my cakes or my frostings. This time it was my frosting that just did not want to set. Not sure what I did to mess up the frosting but it was too runny in the beginning. Finally I had more cream cheese to get the right consistency.
The picture did not come out well as we all were too busy having fun and almost forgot to take a picture. But the cake surely received some rave compliments.
Ingredients
3 cups and 2 tablespoons cake flour
1 tablespoon and 2-1/2 teaspoons baking powder
1-3/4 pinches salt
2 tablespoons and 1-1/4 teaspoons instant coffee granules
3/4 cup and 2 tablespoons and 1 teaspoon unsweetened cocoa powder
1-1/3 cups boiling water
3/4 cup and 2 tablespoons and 1 teaspoon butter or margarine, softened
1-3/4 cups and 1 tablespoon white sugar
5-1/2 eggs
2-3/4 teaspoons rum
1/3 cup and 2 tablespoons milk
5-1/3 cups confectioners' sugar
1/2 cup and 1 tablespoon unsweetened cocoa powder
1 tablespoon and 1/2 teaspoon instant coffee granules
1/2 cup and 1 tablespoon and 2 teaspoons boiling water
1/3 cup butter or margarine, softened
2 (3-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon rum
Directions
This recipe yields 15 servings
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch pans. Sift together the flour, baking powder, and salt. Set aside. Mix together instant coffee, cocoa powder, and boiling water; set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in rum. Mix the milk into cooled cocoa mixture, then beat into the batter alternately with the flour mixture. Pour batter into prepared pans. (alternate or easy way is to bake a super moist chocolate cake. Just add rum and coffee granules to the cake batter for the flavor)
3. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make Mocha Chocolate Frosting: Sift together confectioners' sugar and cocoa powder; set aside. Dissolve instant coffee with boiling water; set aside. In a medium bowl, cream butter until smooth. Beat in sugar/cocoa mixture and coffee misture (add the coffee misture little at a time to make the frosting). Mix in the vanilla extract and rum. Beat until smooth and creamy. Add the cream cheese and beat until you reach the spreadable consistency. Chill in refregerator if required for stiffening the frosting. Spread between layers of cooled cake.
Tips
Somehow my last few baking expeditions were not as pleasant as they used to be. There has been some or the other mishap with either my cakes or my frostings. This time it was my frosting that just did not want to set. Not sure what I did to mess up the frosting but it was too runny in the beginning. Finally I had more cream cheese to get the right consistency.
The picture did not come out well as we all were too busy having fun and almost forgot to take a picture. But the cake surely received some rave compliments.
Ingredients
3 cups and 2 tablespoons cake flour
1 tablespoon and 2-1/2 teaspoons baking powder
1-3/4 pinches salt
2 tablespoons and 1-1/4 teaspoons instant coffee granules
3/4 cup and 2 tablespoons and 1 teaspoon unsweetened cocoa powder
1-1/3 cups boiling water
3/4 cup and 2 tablespoons and 1 teaspoon butter or margarine, softened
1-3/4 cups and 1 tablespoon white sugar
5-1/2 eggs
2-3/4 teaspoons rum
1/3 cup and 2 tablespoons milk
5-1/3 cups confectioners' sugar
1/2 cup and 1 tablespoon unsweetened cocoa powder
1 tablespoon and 1/2 teaspoon instant coffee granules
1/2 cup and 1 tablespoon and 2 teaspoons boiling water
1/3 cup butter or margarine, softened
2 (3-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon rum
Directions
This recipe yields 15 servings
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch pans. Sift together the flour, baking powder, and salt. Set aside. Mix together instant coffee, cocoa powder, and boiling water; set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in rum. Mix the milk into cooled cocoa mixture, then beat into the batter alternately with the flour mixture. Pour batter into prepared pans. (alternate or easy way is to bake a super moist chocolate cake. Just add rum and coffee granules to the cake batter for the flavor)
3. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make Mocha Chocolate Frosting: Sift together confectioners' sugar and cocoa powder; set aside. Dissolve instant coffee with boiling water; set aside. In a medium bowl, cream butter until smooth. Beat in sugar/cocoa mixture and coffee misture (add the coffee misture little at a time to make the frosting). Mix in the vanilla extract and rum. Beat until smooth and creamy. Add the cream cheese and beat until you reach the spreadable consistency. Chill in refregerator if required for stiffening the frosting. Spread between layers of cooled cake.
Tips
- Add more dry coffee granules if you intend to get a more coffeeish kich out of it. I had addeed 3 extra spoons of dry instant coffee granules to get the taste.
- I had also used imitation rum instead of real rum as I had kids attending the birthday party.
- Add less sugar first and check the frosting taste and then add more sugar as needed. You don't want the frosting to be too sweet.
- Finally the most important ingredient in baking in precision. In making every measurement and instructions should be precisely followed in order to achieve the perfect result.
No comments:
Post a Comment