½ cup light rum (120 mL), (If using dark rum, use ¼ cup)
½ cup refined oil (120 mL), (I replaced butter here because i am making a frosting out of it)
1 teaspoon orange zest
Frosting:
1 cup unsalted butter (230 g)
2 tablespoons brewed instant coffee
½ cup powdered sugar (110 g)
2 tablespoons cocoa powder
Nutrition Info
Calories 1145
Fat 77g
Carbs 88g
Fiber 3g
Sugar 52g
Protein 10g
How to Make It
1. Step
Crack two eggs in a bowl and whisk. Now, add brown sugar whisk until the sugar dissolves completely.
2. Step
Next, add the oil and orange zest and mix thoroughly.
3. Step
In a separate bowl, sift together the dry ingredients. Then, mix these into the wet ingredients to create a thick batter.
4. Step
Add the rum gradually into the mixture and mix well. Adjust rum amount according to your taste.
5. Step
Lay a parchment paper on your baking tray, grease it, and pour the mixture into it. Bake for about 30 mins at 350°F.
6. Step
In a separate bowl, cream powdered sugar together with butter. Then, add 1.5 tbsp instant coffee and taste. Add more if desired. Add cocoa powder to make this a chocolate frosting.
7. Step
After the cake is done, take it out and let cool before inverting.
8. Step
After it cools, slice horizontally and remove the top half.
9. Step
Now, apply the frosting evenly and top with the reserved half to create a sandwich, of sorts.
10. Step
Press together gently, let cool, and cut into pieces. Serve.
