Eden recently discovered mocha. I have not let my kids drink coffee but she’s 18 and I lost my say. When she had mocha for the first time it instantly became her new favorite thing. I can’t blame her. With that in mind I created a bundt cake just for her, a mocha rum cake with chocolate ganache another of her favorites!

Mocha Rum Bundt Cake with Espresso Glaze and Chocolate Ganache

Makes 1 9in bundt cake
Prep : 25 minutes
Bake time : 75-85 minutes

Ingredients:
3 C flour
1 1⁄2 tsp baking soda
3⁄4 tsp kosher salt
3⁄4 C bittersweet chocolate, chopped
1 1⁄2 C unsalted sweet cream butter, cut into cubes
1⁄3 C Bacardi Black Rum
1 3⁄4 C fresh brewed coffee
1⁄4 C fresh brewed espresso
2 1⁄4 C sugar
3 large eggs
1 1⁄2 tsp pure vanilla extract
Espresso Glaze ingredients
2 tbsp instant espresso
4 tbsp whole milk, warmed
1 1⁄2 c powdered sugar
Chocolate Ganache ingredients
1⁄2 C semi sweet chocolate chips
1⁄4 C heavy whipping cream
2 tbsp Bacardi Black Rum
Topping ingredients :
Toasted coconut
Mini chocolate chips

Mocha Rum Bundt Cake
Directions:
Preheat oven to 325 and spray a bundt pan with pam baking spray.
Using a heat proof large bowl over a pot of steaming water, combine the chopped bittersweet chocolate and butter.                            Consistently stir to avoid burning the chocolate and stir until smooth.

Remove from heat and stir in the rum, coffee, espresso, vanilla and sugar.

Beat in the eggs, one at a time until combined and smooth.
Using a medium bowl, whisk the flour, baking soda, and salt.
Gradually beat the dry ingredients into the wet until combined and smooth.
Scoop the batter into the bundt pan and bake in the oven for about 75-85 minutes or until a toothpick comes out clean.
Allow to cool completely before removing and placing onto a wire rack with a tray underneath.
Using a small bowl, heat the milk up in the microwave for 30 seconds.
Whisk in the instant espresso until dissolved.
In a medium bowl, add the powdered sugar then gradually add the espresso milk. Whisking until combined and smooth.
Pour over the bundt cake and allow it to drip.
Using a small pot, bring the heavy whipping cream and rum to a simmer.
Pour over the chocolate chips in a heatproof bowl.
Allow it to sit for 1 minute before whisking until smooth.
Gradually pour the ganache over the bundt cake.
Sprinkle toasted coconut and mini chocolate chips on top.
Enjoy!

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Yield: 10

Mocha Rum Bundt Cake

Mocha Rum Bundt Cake

This cake is made with a lot of strong flavors that go really well together into a dessert, this Mocha Rum Bundt Cake with Espresso Glaze and Chocolate Ganache.

Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 3 C flour
  • 1 1⁄2 tsp baking soda
  • 3⁄4 tsp kosher salt
  • 3⁄4 C bittersweet chocolate, chopped
  • 1 1⁄2 C unsalted sweet cream butter, cut into cubes
  • 1⁄3 C Bacardi Black Rum
  • 1 3⁄4 C fresh brewed coffee
  • 1⁄4 C fresh brewed espresso
  • 2 1⁄4 C sugar
  • 3 large eggs
  • 1 1⁄2 tsp pure vanilla extract
  • 2 tbsp instant espresso
  • 4 tbsp whole milk, warmed
  • 1 1⁄2 c powdered sugar
  • 1⁄2 C semi sweet chocolate chips
  • 1⁄4 C heavy whipping cream
  • 2 tbsp Bacardi Black Rum
  • Topping ingredients :
  • Toasted coconut
  • Mini chocolate chips

Instructions

Preheat oven to 325 and spray a bundt pan with pam baking spray.

Using a heat proof large bowl over a pot of steaming water, combine the chopped bittersweet chocolate and butter.

Consistently stir to avoid burning the chocolate and stir until smooth.

Remove from heat and stir in the rum, coffee, espresso, vanilla and sugar.

Beat in the eggs, one at a time until combined and smooth.


Using a medium bowl, whisk the flour, baking soda, and salt.


Gradually beat the dry ingredients into the wet until combined and smooth.


Scoop the batter into the bundt pan and bake in the oven for about 75-85 minutes or until a toothpick comes out clean.

Allow to cool completely before removing and placing onto a wire rack with a tray underneath.

Using a small bowl, heat the milk up in the microwave for 30 seconds.

Whisk in the instant espresso until dissolved.

In a medium bowl, add the powdered sugar then gradually add the espresso milk. Whisking until combined and smooth.

Pour over the bundt cake and allow it to drip.

Using a small pot, bring the heavy whipping cream and rum to a simmer.

Pour over the chocolate chips in a heatproof bowl.


Allow it to sit for 1 minute before whisking until smooth.

Gradually pour the ganache over the bundt cake.

Sprinkle toasted coconut and mini chocolate chips on top.

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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 942Total Fat: 47gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 137mgSodium: 561mgCarbohydrates: 116gFiber: 5gSugar: 80gProtein: 9g

Nutritional info is an estimate.