Moist Chocolate Rum Cake

12 (10 x 13-inch pan)

2 cups all-purpose flour
½ cup unsweetened cocoa powder
2 cups granulated sugar
1 tsp baking powder
2 tsp baking soda
2 eggs
1 cup buttermilk
1 cup hot black coffee
1 cup vegetable oil
1 tsp rum
Rum Chocolate Ganache
9 oz semi sweet milk chocolate chips
1 cup heavy cream
1 tbsp rum

Instructions For Cake

1. Preheat oven to 325 F.
2. Mix flour, cocoa powder, sugar, baking powder, and
baking soda in a medium size bowl. Mix until incorporated.
3. Add coffee, oil, buttermilk, eggs and rum, mix with
hand mixer for 2 minute or until just combined. Do not overmix.
4. Pour batter to the greased aluminum foil pan or
cake pan. Bake for 15-25 minutes or until toothpick comes out clean. Remove
from oven.
5. Let cool in pans before removing. Sliced to 12
For Ganache
1. Heat heavy cream in microwave for 1 ½ minutes. Take
out from microwave, add in chocolate chip and rum. Stir consistently until
chocolate is completely dissolved. Let it cool for 30-40 minutes or until
thick, whip it with hand mixer until fluffy and light. Spread Ganache on top of
chocolate cake.
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