Mocha Rum Loaf

 

 

 

 

 

 

I was in the mood for a mocha inspired loaf one morning and all the recipes I had did not give me all I wanted in the perfect mocha loaf. I decided to experiment with a lot of flavors I love in sweet loaves and I came up with this decadent beauty. Its got rum, cocoa powder, chocolate, butter, coffee, lemon zest and nuts (pistachio). It has a rich buttery taste with hints of citrus, rum and coffee. This loaf is frosted with a rum-chocolate glaze and topped with chopped pistachios. What else could you ask for in a loaf?

 

 

 

 

 

 

INGREDIENTS:

for Loaf:

(1) 260 All Purpose Flour (2 Cups)

(2) 170 Grams Unsalted Butter (3/4 Cup)

(3) 3 Large Eggs

(4) 250 Grams Granulated White Sugar (1-1/4 Cups)

(5) 25 Grams Cocoa Powder (1/4 Cup) (Extra for Cake Pan)

(6) 1 Teaspoon Baking Powder

(7) 1/2 Teaspoon Baking Soda

(8) 1/4 Teaspoon Salt

(9) 1/4 Cup Buttermilk (or Milk)

(10) 1/4 Cup Coffee

(11) 2 Tablespoons Rum

(12) The Zest of 1 Lemon

 

 

 

 

 

 

For Rum Chocolate Glaze

(1) 4 Ounces Semisweet chocolate (113 Grams)

(2) 56 Grams Unsalted Butter (1/4 Cup)

(3) 1/4 Cup Pistachios

 

 

 

 

 

 

 

PROCEDURE

For Loaf:

(1) Preheat oven to 350 degrees.

(2) Grease an 8 by 4 inch loaf pan with butter and coat with cocoa powder.

 

 

 

 

 

 

 

(3) Brew Coffee to desired strength and allow to cool a bit. Add rum to coffee.

(4) In a large bowl mix together flour, cocoa powder, baking powder, baking soda, salt and lemon zest.

 

 

 

 

 

 

 

(5) In the bowl of your stand mixer fitted with the paddle attachment, beat butter until soft and creamy. About 1 minute. Add sugar and beat until creamy and fluffy. About 4 minutes.

 

 

 

 

 

 

 

(6) Add eggs one at a time, beating after each addition.

 

 

 

 

 

 

 

(7) Add flour mixture, buttermilk and coffee mixture to batter (Flour, buttermilk, flour, coffee, flour). Mix just until combined. Do not over mix.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(8) Pour contents into prepared loaf pan and bake in preheated oven for 55 minutes to 1 hour or until a toothpick inserted in the middle comes out dry.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(9) Allow cake to cool down while you make chocolate glaze.

For Chocolate Glaze.

(1) Place chocolate  and butter in a heat proof bowl and melt over a pot of simmering water.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(2) When melted, take off heat and pour in rum. Mix to combine.

 

 

 

 

 

 

 

To Assemble:

(1) Chop some pistachios roughly.

 

 

 

 

 

 

 

(2) Remove loaf from baking pan and Pour hot chocolate-rum glaze over loaf. Spread glaze to even it out. Top immediately with chopped pistachios.

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy this loaf with your favorite cup of coffee or beverage. Leftover loaf can be stored at room temperature for a few days.