Chocolate Rum Cake

We had some rum left over from the Tiramisu, and as we didn't really want it sitting around, we decided to turn it into a Chocolate Rum Cake. I was a bit skeptical at first, because I don't like a strong rum flavor. However, after letting it sit overnight, I was pleasantly surprised to find that the rum flavor had, indeed, mellowed out, and made a lovely complement to the almond extract.

Unfortunately, this is the best picture I was able to get. I forgot to take a picture of the cake while it was whole, and by the time I got to it to take a picture, there were only a couple of pieces left.








GRANDPA'S CHOCOLATE-RUM CAKE
by Juan Bostwick

Cake Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs
1/2 cup rum
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup hot water
1 teaspoon almond extract
1 teaspoon vanilla extract
Garnish: chocolate shavings

Mousse Frosting Ingredients

2 cups whipping cream
1 cup sifted powdered sugar
1 cup unsweetened cocoa
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup rum


Directions

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add rum; beat until blended.

Combine flour and next 5 ingredients; add to sugar mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed until blended after each addition; stir in flavorings.

Pour batter into 2 greased and floured 9-inch round cakepans.

Bake at 350° for 27 minutes (cake will not test quite done). Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire racks.

After cakes have cooled for at least an hour, make Mousse Frosting: Beat whipping cream until foamy; gradually add powdered sugar and next 3 ingredients, beating until blended. Add rum; beat until thick and smooth.

Spread 1 cup Mousse Frosting between cake layers. Frost top and sides of cake with remaining frosting. Garnish, if desired. Cover and chill at least 8 hours. Store in refrigerator.