This Mocha Layer Cake with Chocolate-Rum Cream Filling brings together the richness of dark chocolate, the bold notes of espresso, and a hint of rum that elevates each bite to indulgent perfection. The moist, coffee-infused layers complement the velvety chocolate-rum filling, creating a balance of bittersweet depth and creamy texture. This cake is ideal for coffee and chocolate lovers, and each layer melts effortlessly in your mouth. Perfect for any special occasion, this dessert is sure to impress and satisfy with its bold flavors and luxurious texture.
Ingredients
For the Cake Layers:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup strong brewed coffee, hot
For the Chocolate-Rum Cream Filling:
- 1 cup heavy whipping cream
- 1 cup dark chocolate, finely chopped
- 1 tbsp rum or rum extract (adjust to taste)
For the Mocha Buttercream Frosting:
- 1 ½ cups unsalted butter, softened
- 4 ½ cups powdered sugar, sifted
- ¼ cup cocoa powder
- 1 tbsp espresso powder dissolved in 2 tbsp hot water
- 2 tsp vanilla extract
- 2–3 tbsp milk or cream, as needed
Instructions
1. Make the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, mixing on low speed until well combined.
- Slowly pour in the hot coffee, mixing until the batter is smooth. (The batter will be thin, but this helps create a moist cake.)
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
2. Prepare the Chocolate-Rum Cream Filling:
- In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat, and add the chopped chocolate, stirring until smooth and fully melted. Stir in the rum or rum extract. Let the filling cool, then refrigerate for about 30 minutes to thicken.
3. Make the Mocha Buttercream Frosting:
- In a large mixing bowl, beat the softened butter on medium speed until creamy. Add the powdered sugar, cocoa powder, and espresso mixture. Continue beating, adding vanilla extract and milk or cream as needed until the frosting is smooth and spreadable.
4. Assemble the Cake:
- Place one cake layer on a serving plate and spread with the chocolate-rum cream filling. Top with the second layer. Use the mocha buttercream frosting to frost the top and sides of the cake.
- For added decoration, pipe additional frosting on top or sprinkle with chocolate shavings or a dusting of cocoa powder.
