Coffee And Rum Cake
Community Member
June 12, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 4 servings
Dry Ingredients:
- 1 ½ cups refined flour (185 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup chocolate powder (60 g)
- ½ cup instant coffee (60 g)
- 1 pinch salt
Wet Ingredients:
- 2 eggs
- 1 cup brown sugar (200 g)
- ½ cup light rum (120 mL), (If using dark rum, use ¼ cup)
- ½ cup refined oil (120 mL), (I replaced butter here because i am making a frosting out of it)
- 1 teaspoon orange zest
Frosting:
- 1 cup unsalted butter (230 g)
- 2 tablespoons brewed instant coffee
- ½ cup powdered sugar (110 g)
- 2 tablespoons cocoa powder
Nutrition Info
- Calories 1145
- Fat 77g
- Carbs 88g
- Fiber 3g
- Sugar 52g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Crack two eggs in a bowl and whisk. Now, add brown sugar whisk until the sugar dissolves completely.
- Next, add the oil and orange zest and mix thoroughly.
- In a separate bowl, sift together the dry ingredients. Then, mix these into the wet ingredients to create a thick batter.
- Add the rum gradually into the mixture and mix well. Adjust rum amount according to your taste.
- Lay a parchment paper on your baking tray, grease it, and pour the mixture into it. Bake for about 30 mins at 350°F.
- In a separate bowl, cream powdered sugar together with butter. Then, add 1.5 tbsp instant coffee and taste. Add more if desired. Add cocoa powder to make this a chocolate frosting.
- After the cake is done, take it out and let cool before inverting.
- After it cools, slice horizontally and remove the top half.
- Now, apply the frosting evenly and top with the reserved half to create a sandwich, of sorts.
- Press together gently, let cool, and cut into pieces. Serve.
- Enjoy!
Ingredients
for 4 servings
Dry Ingredients:
- 1 ½ cups refined flour (185 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup chocolate powder (60 g)
- ½ cup instant coffee (60 g)
- 1 pinch salt
Wet Ingredients:
- 2 eggs
- 1 cup brown sugar (200 g)
- ½ cup light rum (120 mL), (If using dark rum, use ¼ cup)
- ½ cup refined oil (120 mL), (I replaced butter here because i am making a frosting out of it)
- 1 teaspoon orange zest
Frosting:
- 1 cup unsalted butter (230 g)
- 2 tablespoons brewed instant coffee
- ½ cup powdered sugar (110 g)
- 2 tablespoons cocoa powder
Nutrition Info
- Calories 1145
- Fat 77g
- Carbs 88g
- Fiber 3g
- Sugar 52g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Crack two eggs in a bowl and whisk. Now, add brown sugar whisk until the sugar dissolves completely.
- Next, add the oil and orange zest and mix thoroughly.
- In a separate bowl, sift together the dry ingredients. Then, mix these into the wet ingredients to create a thick batter.
- Add the rum gradually into the mixture and mix well. Adjust rum amount according to your taste.
- Lay a parchment paper on your baking tray, grease it, and pour the mixture into it. Bake for about 30 mins at 350°F.
- In a separate bowl, cream powdered sugar together with butter. Then, add 1.5 tbsp instant coffee and taste. Add more if desired. Add cocoa powder to make this a chocolate frosting.
- After the cake is done, take it out and let cool before inverting.
- After it cools, slice horizontally and remove the top half.
- Now, apply the frosting evenly and top with the reserved half to create a sandwich, of sorts.
- Press together gently, let cool, and cut into pieces. Serve.
- Enjoy!
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