Chocolate Cake With Coconut And Rum “Mmm, Yum!”

Name: Chocolate Cake With Coconut And Rum “Mmm, Yum!”
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chocolate chips; 1/2 cup instant espresso; 1 1/4 sticks butter; 1 cup white sugar; 1 cup brown sugar; 2 3/4 all purpose flour sifted; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons vanilla extract; 4 eggs

Servings: persons

1
Step 1. Set a pot 3/4 full of water. Put a metal bowl on top of it and as the water starts to boil in a pot add to your bowl the butter, cut in slices. As the butter is starting to melt, add the chocolate chips and then, as the chocolate chips are starting to melt, add the instant espresso to the bowl. Stir the mixture occasionally and don't let it burn. Turn the gas to a minimum and let the mixture just be there for 4-5 minutes.
2
Step 2.In a separate bowl mix: flour (sifted), sugar, baking powder, baking soda (vanilla extract if it's dry, if not you'll add it later when we mix chocolate and flour) .
3
Step 3. Turn the gas off, take the bowl with chocolate-espresso-butter mixture and mix it with your flour mixture.
4
Step 4. When the chocolate and flour mixtures are very well mixed and cooled off a little bit, beat in 4 eggs, one by one. You have to stir the batter fast because the egg whites may get cooked (the mixture may still be warm because of the heated chocolate).
5
Preheat the oven at 375 F, put same size three baking dishes (or two if you don't have three) in the oven for 2 minutes just before pouring the batter in it. ( I used two dishes)
6
Take the dishes out of the oven carefully, grease them with butter, pour the batter evenly in all three (two) dishes and bake for 35 minutes (or until cooked). Test with a toothpick, it should be inserted into the center of the cake and come out clean. Allow to cool.

1173

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup chocolate chips, 1/2 cup instant espresso, 1 1/4 sticks butter, 1 cup white sugar, and more.

Yes, Chocolate Cake With Coconut And Rum “Mmm, Yum!” falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!