Mocha Layer Cake with Chocolate-Rum Cream Filling—a decadent dessert combining rich chocolate, a hint of coffee, and a boozy, silky cream filling.
Mocha Layer Cake with Chocolate-Rum Cream Filling
Ingredients
For the Mocha Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup strong brewed coffee (hot)
1 tbsp instant espresso powder (optional for stronger flavor)
For the Chocolate-Rum Cream Filling:
1½ cups heavy cream
8 oz semi-sweet or dark chocolate, finely chopped
2 tbsp dark rum
2 tbsp powdered sugar
1 tsp vanilla extract
For the Mocha Frosting (optional):
1 cup unsalted butter, room temperature
2½ cups powdered sugar
½ cup unsweetened cocoa powder
1 tbsp instant espresso powder (dissolved in 1 tbsp warm water)
2–4 tbsp heavy cream, as needed
1 tsp vanilla extract
Pinch of salt
Instructions
1. Make the Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk together buttermilk, oil, eggs, and vanilla. Slowly add to the dry ingredients.
Dissolve the espresso powder in the hot coffee, then add to the batter and mix until smooth. Batter will be thin.
Pour into prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto racks and cool completely.
2. Make the Chocolate-Rum Cream Filling:
Heat ½ cup of the cream in a saucepan until just simmering. Remove from heat and pour over the chopped chocolate.
Let sit for 2 minutes, then stir until smooth.
Stir in rum, vanilla, and powdered sugar. Let cool to room temperature.
Whip the remaining 1 cup of cream to soft peaks, then gently fold into the chocolate mixture. Chill for at least 30 minutes before using.
3. Optional: Make the Mocha Frosting
Beat butter until light and fluffy. Sift in powdered sugar and cocoa powder.
Add vanilla, espresso, salt, and cream, beating until desired consistency is reached.
4. Assemble the Cake:
Slice cake layers in half horizontally if you want 4 thinner layers.
Spread chocolate-rum cream filling between each layer.
If using frosting, frost top and sides of cake with mocha frosting.
Chill for 30 minutes before serving to set the layers.