Here’s an indulgent Mocha Layer Cake with Chocolate-Rum Cream Filling recipe—perfect for special occasions or when you’re craving something rich and decadent!
🍰 Mocha Layer Cake with Chocolate-Rum Cream Filling
Serves: 12
Prep time: 20 minutes
Bake time: 25–30 minutes
Chill time: 2–3 hours (for the filling)
🧾 Ingredients
For the Cake:
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2 cups (240 g) all-purpose flour
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1 ½ tsp baking powder
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1 tsp baking soda
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¼ tsp salt
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½ cup (50 g) unsweetened cocoa powder
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1 cup (200 g) granulated sugar
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½ cup (100 g) light brown sugar
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2 large eggs
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½ cup (120 ml) vegetable oil
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1 tsp vanilla extract
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1 cup (240 ml) hot brewed coffee (or espresso for a stronger flavor)
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½ cup (120 ml) buttermilk (or regular milk with 1 tsp lemon juice)
For the Chocolate-Rum Cream Filling:
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1 ½ cups (360 ml) heavy cream
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8 oz (225 g) semi-sweet or bittersweet chocolate, chopped
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2 tbsp dark rum
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2 tbsp powdered sugar (adjust for sweetness)
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1 tsp vanilla extract
👩🍳 Instructions
1️⃣ Make the cake
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
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In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
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Gradually add the dry ingredients to the wet ingredients, alternating with the hot coffee and buttermilk. Mix until just combined (the batter will be thin).
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Pour the batter evenly into the prepared cake pans.
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Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
2️⃣ Prepare the chocolate-rum cream filling
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Place the chopped chocolate into a heatproof bowl.
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In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for a few minutes.
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Stir until the chocolate is completely melted and smooth.
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Add the rum, vanilla extract, and powdered sugar. Stir to combine.
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Let the chocolate mixture cool to room temperature, then chill in the fridge for at least 1–2 hours (the mixture should firm up and become spreadable).
3️⃣ Assemble the cake
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Once the cakes are completely cooled, slice each cake in half horizontally to create four layers.
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Spread a generous layer of the chocolate-rum cream filling on top of the first cake layer.
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Top with the second cake layer and repeat the filling process until all layers are stacked.
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Use the remaining filling to frost the top and sides of the cake. You can also use some to pipe decorative swirls on the top if desired.
4️⃣ Serve
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Chill the cake in the fridge for about 30 minutes before serving, to allow the filling to set properly.
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Slice, serve, and enjoy the rich, mocha-flavored layers with the decadent chocolate-rum cream filling!
🔥 Tips
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For extra richness, you can substitute the rum with Kahlua or Baileys Irish Cream.
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If you want a lighter texture, you can fold some whipped cream into the chocolate mixture before using it as filling.
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Decorative options: Garnish with grated chocolate, chocolate shavings, or cocoa powder for a polished finish.
This Mocha Layer Cake with Chocolate-Rum Cream Filling is perfect for chocolate lovers, combining rich flavors and a hint of rum to create an unforgettable dessert. Let me know if you need any adjustments or have other questions!