Ingredients
1½cupsrefined flour
1tspbaking powder
1tspBaking Soda
½cupchocolate powder
½cupinstant coffee
1pinchsalt
2pcseggs
1cupbrown sugar
½cuplight rum
cuprefined oil(replaced butter for frosting)
1tsporange zest
1cupunsalted butter
2tbspbrewed instant coffee
½cuppowdered sugar
2tbspcocoa powder
Preparation
Pre-heat oven to 350 degrees F.
Crack two eggs in a bowl and whisk. Add the brown sugar and whisk until the sugar dissolves completely.
Add the oil and orange zest and mix thoroughly.
In a separate bowl, sift together the dry ingredients. Then, mix these into the wet ingredients to create a thick batter.
Add the rum gradually into the mixture and mix well. Adjust the amount of rum according to your taste.
Lay a parchment paper on your baking tray, grease it, and pour the mixture into it. Bake for about 30 mins.
In a separate bowl, cream powdered sugar together with butter. Then, add 1 1/2 tbsp instant coffee and taste. Add more if desired. Add cocoa powder to make this a chocolate frosting.
When the cake is done, take it out and let cool before inverting.
Once cooled, slice horizontally and remove the top half.
Now, apply the frosting evenly and top with the reserved half to create a sandwich, of sorts.
Press together gently, let cool, and cut into pieces. Serve.
Enjoy!
