Mocha Layer Cake with Chocolate-Rum Cream Filling

A sophisticated dessert that combines rich coffee-infused chocolate layers with a luxurious rum-spiked chocolate cream. Perfect for celebrations or when you want to impress.

For the Mocha Cake Layers:

Ingredients:

• 2 cups (250g) all-purpose flour

• 2 cups (400g) granulated sugar

• ¾ cup (75g) unsweetened cocoa powder

• 2 teaspoons baking powder

• 1½ teaspoons baking soda

• 1 teaspoon salt

• 1 cup (240ml) whole milk, room temperature

• ½ cup (120ml) vegetable oil

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1 cup (240ml) hot brewed strong coffee (or 1 cup boiling water + 1½ tbsp instant espresso powder)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line bottoms with parchment paper.

2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add milk, vegetable oil, eggs, and vanilla. Mix on medium speed until well combined (about 2 minutes).

4. Reduce speed and carefully add hot coffee, mixing just until incorporated (batter will be thin).

5. Divide batter evenly between prepared pans.

6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.

For the Chocolate-Rum Cream Filling:

Ingredients:

• 1½ cups (360ml) heavy whipping cream, cold

• 8 oz (225g) high-quality dark chocolate (60–70%), finely chopped

• 3 tablespoons unsalted butter, softened

• 2–3 tablespoons dark rum (adjust to taste)

• 1 teaspoon vanilla extract

• Pinch of salt

• ½ cup (60g) powdered sugar (optional, for sweetness adjustment)

Instructions:

1. Heat ½ cup of the heavy cream until simmering. Pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.

2. Add butter, rum, vanilla, and salt. Stir until butter melts and mixture is glossy. Let cool to room temperature (do not refrigerate yet).

3. In a separate bowl, whip the remaining 1 cup heavy cream (and powdered sugar, if using) until stiff peaks form.

4. Gently fold the whipped cream into the cooled chocolate mixture until fully combined. Refrigerate for 20–30 minutes to firm up slightly.

For the Mocha Frosting:

Ingredients:

• 1½ cups (340g) unsalted butter, softened

• 5 cups (600g) powdered sugar, sifted

• ½ cup (50g) unsweetened cocoa powder, sifted

• 3–4 tablespoons strong brewed coffee, cooled

• 1–2 tablespoons milk or cream (if needed)

• 1 teaspoon vanilla extract

• Pinch of salt

Instructions:

1. Beat butter on medium speed until creamy (about 2 minutes).

2. Gradually add powdered sugar and cocoa powder, mixing on low until combined.

3. Add coffee, vanilla, and salt. Beat on medium-high until light and fluffy (3–4 minutes). Adjust consistency with milk/cream if needed.

Assembly:

1. Level cake layers if needed. Place one layer on a cake plate or stand.

2. Spread all of the chocolate-rum cream filling evenly over the first layer.

3. Carefully place second cake layer on top.

4. Apply a thin crumb coat of mocha frosting over entire cake. Refrigerate for 20 minutes.

5. Frost the top and sides with remaining mocha frosting.

6. Optional garnish: chocolate shavings, cocoa powder dusting, or espresso bean clusters.

Chill cake for at least 1 hour before slicing. Serve slightly cool. Store covered in refrigerator for up to 5 days.

Tips:

• For alcohol-free version: replace rum with 1 tablespoon rum extract + 2 tablespoons milk or coffee.

• Ensure cakes are completely cool before filling/frosting to prevent melting.

• For cleaner slices, dip knife in hot water and wipe dry between cuts.

Enjoy your decadent, rum-kissed mocha masterpiece!