Thank you thank you! I found this recip originally in a book of southern recipes and fell in love. Unfortunately over the course of several moves I lost the cookbook and for the life of me couldnt remember the exact amounts. I thought it lost forever until I came across this.
Exactly the way I remember it except I always made it with Jim Bean, and instead of flour I dust my bundt pan with cocoa powder. I also always let it cool completely in the pan set up on a wire rack before trying to turn it out. Usually that will keep it from sticking but if not I slice it up, arrange them nicely and dust a little powder sugar on top.
Excellent cake! Very rich, but not too sweet. A big hit the two times I made it. I definately needs to cool completely before you turn over the bundt pan. It's so moist it will come apart if it's not cool. We put the pieces back, topped the whole thing off with a chocolate ganache and went to the party! Didn't come home with any.
I've made this cake several times and it's always successful. Sometimes I soak dried cherries in the rum (or whiskey) and add those in.
I always make my cakes from scratch and this one is definitely a keeper. This recipe makes a wonderfully moist rich cake that is not too sweet. I used a 1/3 c rum. Next time I think I might add a light chocolate glaze over the top for a little extra sweetness.
Excellent cake! I made it for a Valentines day treat. I didn't have dark rum so I used light. Also I had semi-sweet chips so I used those instead of unsweetened. It came out great! I also invented a fabulous glaze for it after looking in my cupboards: to one cup of powdered sugar add 1/2 t imitation maple extract (gives it a great caramel color) 1 t. rum and enough cream to give it the desired consistency. It's so sinfully good!
I liked this recipe. It is thicker than sponge cake but not as dense or sweet as original mud cake. I followed the recipe to the letter except for increasing the amount of rum to 1/3 cup. Initially I was concerned about the runniness of the batter and thought maybe the amount of coffee mixture was way too much but it turned out quite nice. Baking time took about 15-20 minutes longer than stated and I did increase the temperature to 180 otherwise would have been in the kitchen all day! I let the baking pan rest for about 15 minutes before turning out the cake and it came out without breaking except for a small portion on the top which I covered up with frosting anyway. Hubby loved it - he loves anything with chocolate - nice served with dollops of thick cream. I will make this again
Very good cake. Moist rich but not too rich not too sweet and verrrry chocolatey. I don't have a tube pan so I made the cake in a 4 x 8 loaf pan - two of them actually. I'd watch the baking time pretty closely. Also this cake does not freeze well.
Carol you are a genius. It is the most amazing chocolate cake I have ever eaten. My friends and family adore it too. It is now our special occassion cake. Thanks Colleen
Fantastic! Very moist and dense. My Dad tasted the rum but not the coffee. I tasted the coffee but not the rum. I used espresso and it had an intense espresso flavor when it was warm. Cake was gone in two days so I'm not sure how long it would have stayed yummy.
