Jamaican Mocha Rum Cake

Indulge in the rich, bold flavors of a Jamaican Mocha Rum Cake, a decadent dessert that combines deep chocolate notes with the warmth of dark Jamaican rum and a hint of coffee. Perfectly moist and baked to perfection in a Bundt pan, this cake is speckled with dark chocolate chips for bursts of gooey sweetness in every bite. The batter, infused with brewed coffee and fragrant vanilla, strikes a delightful balance between bitterness and sweetness. Finished with a dusting of powdered sugar, this dessert is both elegant and irresistible. Ideal for celebrations or as a luxurious treat, this Jamaican-inspired cake pairs beautifully with a dollop of whipped cream or an optional rum glaze for extra indulgence. Elevate your dessert game with this Caribbean twist on a classic chocolate cake.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1 cup Unsalted butter
• 1.5 cups Granulated sugar
• 0.5 cup Brown sugar (packed)
• 4 Large eggs
• 2.5 cups All-purpose flour
• 0.5 cup Unsweetened cocoa powder
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 1 cup Strong brewed coffee (cooled)
• 0.5 cup Dark Jamaican rum
• 1 teaspoon Vanilla extract
• 0.75 cup Dark chocolate chips
• 0.25 cup Powdered sugar (for dusting)

Directions

Step 1

Preheat your oven to 325°F (160°C) and lightly grease a 10-cup Bundt pan with butter, then dust with flour to ensure the cake releases easily.

Step 2

In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes using an electric mixer.

Step 3

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 4

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee and dark Jamaican rum. Start and end with the dry ingredients, mixing just until combined after each addition.

Step 6

Stir in the vanilla extract and fold in the dark chocolate chips gently using a spatula.

Step 7

Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.

Step 8

Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted near the center comes out clean or with only a few moist crumbs.

Step 9

Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely.

Step 10

Dust the top of the cooled cake with powdered sugar before serving. For an extra touch, drizzle with a rum glaze or serve with whipped cream, if desired.

Nutrition Facts

Serving size	1735.9 grams (1735.9g)

Amount per serving	% Daily Value*
Calories	5326

Total Fat 189.60g	243%
Saturated Fat 102.00g	510%
Polyunsaturated Fat NaNg
Cholesterol 992mg	331%
Sodium 2417mg	105%
Total Carbohydrate 855.10g	311%
Dietary Fiber 63.00g	225%
Total Sugars 521.80g
Protein 92.00g	184%

Vitamin D 160IU	800%
Calcium 543mg	42%
Iron 50mg	277%
Potassium 3674mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 6.7%

Carbs: 62.2%