1 cup unsalted butter, softened
2 cups sugar
4 pcs eggs, large
½ cup dark rum
2 cups all-purpose flour
1 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
½ tsp salt
⅛ tsp ground nutmeg
1 cup hot water
1 tsp almond extract
1 tsp vanilla extract
3 cups chocolate mousse frosting
Preheat oven to 350 degrees F.
Beat butter in a bowl with an electric mixer until fluffy. Add sugar to butter, beating well.
Beat in the eggs one at a time along with rum until blended.
Sift and combine flour and the rest of the dry ingredients, then add to the sugar mixture in 5 separate portions, pouring a bit of hot water in between each portion.
Beat mixture at low speed until well blended, then stir in the vanilla and almond extracts.
Pour batter into a greased and floured round cake pan.
Bake for around 27 minutes, then let cool for 10 minutes. Remove cake layers from the pans and let cool on wire racks.
Spread 1 cup frosting atop the bottom cake layer and stack the next cake on top of each other. Frost the cake’s exterior with the remaining frosting.
Chill in the refrigerator, garnish with chocolate shavings and serve.
Sugar: 50g
:
Calcium: 57mg
Calories: 574kcal
Carbohydrates: 80g
Cholesterol: 63mg
Fat: 25g
Fiber: 4g
Iron: 3mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 1g
Potassium: 208mg
Protein: 6g
Saturated Fat: 16g
Sodium: 344mg
Trans Fat: 1g
Vitamin A: 712IU
Vitamin C: 1mg
