Comments on: Mocha Rum Cake

By: Marina

Marina — Sun, 13 Dec 2009 01:37:26 +0000

Since I’d never baked anything before, much less made a whole cake, I followed the recipe to the letter. Or tried to, at least… unexpected things kept coming up, and then the oven temp kept falling below 300 for some reason. I ended up keeping the cake in there for 2hrs and 10min.

The end result probably wasn’t as perfect as it could have been for a more experienced cook, but I thought it was tasty in a way that no store-bought cake could ever be. Dare I say, maybe even better than what I’d have gotten from most bakeries. I took it to my office potluck party and got several compliments. Not bad for my first cake, I think.

I loved the rich chocolate flavor, though I did hope to taste the rum more. Maybe next time I’ll go all-out with two cups of rum and 1/3 cups espresso – anyone tried that?

By: Randi Lynne

Randi Lynne — Sun, 20 Sep 2009 07:23:43 +0000

This was my requested bday cake, minus the glaze. It was VERY moist and delicious.

By: simone

simone — Mon, 22 Jun 2009 22:13:27 +0000

i made this cake today, it is divine.but, i wasn’t sure about how to make the glaze.you said 2 cups powdered sugar and 2-3 tbsp rum. should i add water?

By: Raspberry Lemonade | Joy the Baker

Raspberry Lemonade | Joy the Baker — Fri, 08 May 2009 16:39:35 +0000

[...] Mocha Rum Cake var addthis_pub = ”; var addthis_language = ‘en’;var addthis_options = ‘email, favorites, stumbleupon, digg, delicious, myspace, google, facebook, reddit, live, more’; « Mother’s Day Lavender Honey Giveaway! [...]

By: Jen

Jen — Fri, 20 Feb 2009 20:20:15 +0000

This cake is a huge win! It’s like a top-notch version of a moist, dense, chocolatey brownie. In mine, both the coffee and rum flavors are pretty subtle; next time I’ll break out the dark rum instead of the golden, and stronger coffee. Plus, it’s enormous, and a sliver is plenty for even the heartiest dessert lover. Thank you!

By: Carrie

Carrie — Sun, 04 Jan 2009 03:32:27 +0000

My first try at this cake is in the oven as I type this, fingers crossed. I wanted to thank you for the recipe and the laughs We all need more friends like you!

By: Zo

Zo — Tue, 04 Nov 2008 00:15:41 +0000

Thanks again for posting this fantastic recipe! It really is an amazingly velvety rich cake, even when you make it with Tia Maria!

Also, if I could vote in the American elections I’d vote for Obama too

By: Chocolate Tia Maria Cake, inspired by Joy « Student kitchens

Chocolate Tia Maria Cake, inspired by Joy « Student kitchens — Mon, 03 Nov 2008 23:17:21 +0000

[...] know why I don’t have her in my links section… That has now been fixed! Anyway…her Mocha Rum cake recipe (adapted from Gourmet) had been dwelling in my bookmarks for a while before I finally mustered [...]

By: cyndi

cyndi — Sun, 24 Aug 2008 23:26:44 +0000

I finally got around to making this delectable little creature and am I glad I did! It’s fantastic!! The only change I made was to add about 1/2 tsp of mexican vanilla to the glaze…YUM!!

If interested, pics will be on my blog sometime tomorrow.

Joy – Thank you, yet again, for another winner. You really are becoming my ‘go to’ blog for ALL things yummy.

By: -yw-

-yw- — Sun, 17 Aug 2008 08:03:40 +0000

I made the cake yesterday and it was a real hit! Super moist and the rum showed up nicely, great for anytime of the day! I halved the recipe and baked it in a loaf pan though, skipped the glaze too, as we don’t like our cake too sweet. Thanks for such a delicious post!