Jamaican Mocha Rum Cake

READY IN: 2hrs
Recipe by Annacia

A recipe for the ZWT 9 Coffee Challenge.

Top Review by Muffin Goddess

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!

Ingredients Nutrition


  1. Preheat oven to 300°F Butter (or spray with Bakers Joy) a 12-cup bundt pan and dust with cocoa powder, knocking out excess.
  2. In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into the prepared pan.
  3. Bake cake in middle of oven until a tester comes out clean, about 1 hour and 40 minutes. Let cake cool completely in pan on a rack and turn it out onto rack.
  4. Dust cake with confectioners' sugar and serve with whipped cream.

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