Mocha Layer Cake with Chocolate-Rum Cream Filling

Introduction

There’s something undeniably indulgent about a rich, multi-layered mocha cake infused with deep chocolate and coffee flavors. When paired with a luscious chocolate-rum cream filling, this cake becomes a show-stopping dessert perfect for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving a sophisticated treat, this Mocha Layer Cake with Chocolate-Rum Cream Filling is sure to impress.

This cake harmoniously blends the bold taste of coffee, the richness of chocolate, and a hint of rum, creating an irresistible dessert. The delicate crumb of the mocha cake pairs beautifully with the smooth, velvety chocolate-rum filling, resulting in a balanced, melt-in-your-mouth experience.

In this guide, we will cover everything from ingredient selection to step-by-step preparation, assembly, and serving tips, ensuring that your cake turns out perfect every time.

Ingredients

A. Mocha Cake Ingredients

• 2 ½ cups all-purpose flour – Provides structure and stability to the cake.
• ¾ cup unsweetened cocoa powder – Enhances the deep chocolate flavor.
• 2 tsp baking powder – Helps the cake rise evenly.
• 1 tsp baking soda – Reacts with acidic ingredients for a light texture.
• ½ tsp salt – Balances sweetness and enhances flavors.
• 1 cup unsalted butter, softened – Adds moisture and richness.
• 2 cups granulated sugar – Sweetens the cake while helping retain moisture.
• 4 large eggs – Adds structure and richness.
• 1 tbsp vanilla extract – Complements chocolate and coffee flavors.
• 1 cup strong brewed coffee (cooled) – Intensifies mocha flavor and adds moisture.
• 1 cup whole milk or buttermilk – Ensures a tender and moist cake texture.

B. Chocolate-Rum Cream Filling

• 1 ½ cups heavy cream – Creates a rich and smooth filling.
• 8 oz dark chocolate, finely chopped – Provides deep chocolate flavor.
• 2 tbsp unsalted butter – Adds silkiness and shine to the filling.
• 2 tbsp dark rum – Enhances the overall flavor with a warm, boozy note.
• ½ tsp cinnamon (optional) – Adds a subtle warmth and complexity.

C. Mocha Frosting (Optional)

• 1 cup unsalted butter, softened – Forms the creamy base of the frosting.
• 3 cups powdered sugar – Sweetens and thickens the frosting.
• ¼ cup cocoa powder – Adds a chocolatey depth.
• 2 tbsp strong brewed coffee – Intensifies the mocha flavor.
• 1 tbsp dark rum – Ties together the flavors of the cake.
• Pinch of salt – Enhances the overall taste balance.

D. Garnishes (Optional)

• Chocolate shavings or curls
• Cocoa powder dusting
• Coffee beans for decoration
• Whipped cream swirls

Instructions

A. Preparing the Mocha Cake Layers

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
5. Alternate adding the dry ingredients and the coffee/milk mixture, starting and ending with the dry ingredients, mixing just until incorporated.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

B. Making the Chocolate-Rum Cream Filling

1. Heat the heavy cream in a saucepan over medium heat until it starts to simmer.
2. Remove from heat and add the chopped dark chocolate, stirring until completely smooth.
3. Stir in the butter, rum, and cinnamon (if using) until fully combined.
4. Let the filling cool and thicken for about 30-45 minutes before using.

C. Preparing the Mocha Frosting (Optional)

1. Beat the butter until creamy in a large mixing bowl.
2. Gradually add powdered sugar and cocoa powder, mixing well.
3. Pour in the coffee, rum, and salt, then continue beating until smooth and fluffy.

D. Assembling the Cake

1. Place one cake layer on a serving plate.
2. Spread a generous amount of chocolate-rum cream filling evenly over the top.
3. Place the second cake layer on top and press down gently.
4. If using, frost the entire cake with mocha frosting for an extra luxurious finish.
5. Decorate with chocolate shavings, cocoa powder, or coffee beans for an elegant touch.

Serving and Storage Tips

• Chill the cake for at least 30 minutes before slicing to help set the layers.
• Serve at room temperature to enhance the flavors and texture.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze unfrosted cake layers for up to 3 months. Thaw before assembling.

Delicious Variations & Customizations

• Alcohol-Free Version: Omit the rum and replace it with vanilla or almond extract.
• Extra Indulgent: Add a layer of caramel sauce or crushed hazelnuts between cake layers.
• Lighter Option: Swap some butter for Greek yogurt in the cake batter.

Conclusion

This Mocha Layer Cake with Chocolate-Rum Cream Filling is the ultimate dessert for chocolate and coffee lovers. Its deep, complex flavors and luxurious texture make it an unforgettable treat for any occasion. Whether you enjoy it with a cup of espresso or a glass of dessert wine, this cake promises to delight the senses.

Try this recipe at home and impress your family and friends with your baking skills! Happy baking!