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Yum! This makes a pretty big cake -- I was nervously watching it while it was baking, because I was afraid that it would overflow the pan, but no. It rose beautifully and had a lovely crunchy top (well, bottom, once it was depanned). The crunchy part softened up the next day, but the cake was still moist, chocolatey and delicious. The rum and coffee were pretty subtle in this --neither were really stand-out flavors to me, they just made the chocolate flavor more complex. Now normally I wouldn't go for straight-up chocolate cake that doesn't have some type of frosting, but this was perfect with nothing more than a dusting of powdered sugar. It would probably be awesome warmed up a bit and with a scoop of ice cream, too, but we've been too busy eating it as-is. Thanks for posting!

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Muffin Goddess September 09, 2013
Jamaican Mocha Rum Cake