Mocha Layer Cake with Chocolate-Rum Cream Filling

by

Mocha Layer Cake with Chocolate-Rum Cream Filling

A heavenly combination of moist mocha cake layers and a silky chocolate-rum cream filling, this cake is for chocolate lovers who want a dessert that’s both elegant and indulgent. The slight bitterness of coffee enhances the chocolate flavor, while a splash of rum adds warmth and depth without overpowering the cake.

☕️✨ What to Expect

  • Flavor: Rich chocolate with a deep mocha undertone, paired with a smooth, boozy cream.
  • Texture: Moist sponge cake layers with a light crumb, and a creamy, velvety filling.
  • Difficulty: Intermediate – requires multiple steps but nothing too advanced.
  • Presentation: Looks stunning when sliced; ideal for dinner parties, birthdays, or festive gatherings.

📝 Ingredients

For the Mocha Cake Layers (Makes two 8-inch layers)

  • 1¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar (for extra moisture)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 cup (240ml) strong brewed coffee, cooled
  • ½ cup (120ml) buttermilk (or milk with 1 tsp vinegar/lemon juice)
  • 1½ tsp vanilla extract

For the Chocolate-Rum Cream Filling

  • 1 cup (240ml) heavy cream
  • 8 oz (225g) dark or semi-sweet chocolate, finely chopped
  • 2 tbsp unsalted butter
  • 1–2 tbsp dark rum (adjust to taste)

Optional for Assembly & Decoration

  • Extra chocolate shavings or curls
  • Cocoa powder or powdered sugar for dusting
  • Whipped cream or mocha frosting
  • Espresso drizzle or chocolate ganache (optional)

👩‍🍳 Instructions

1. Prepare the Cake Pans

  • Preheat oven to 350°F (175°C).
  • Grease and line two 8-inch round cake pans with parchment paper.

2. Make the Mocha Cake Batter

  1. In a large mixing bowl, sift togetherthe flour, cocoa powder, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the sugar, brown sugar, and eggsuntil light and fluffy.
  3. Add in the oil, vanilla extract, coffee, and buttermilk. Mix until smooth.
  4. Gradually add the dry ingredients to the wet, stirring until fully combined and smooth (don’t overmix).
  5. Divide the batter evenly between the two pans.

3. Bake the Cakes

  • Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

4. Make the Chocolate-Rum Cream Filling

  1. In a small saucepan, heat the heavy cream until it just begins to simmer (don’t boil).
  2. Remove from heat and add the chopped chocolate and butter.
  3. Let it sit for 1–2 minutes, then stir gently until smooth and glossy.
  4. Stir in the rum.
  5. Let it cool at room temperature, then refrigerate for 30–45 minutes, or until it thickens enough to spread.

💡 Tip: If it becomes too firm, let it sit at room temperature for a few minutes and stir before spreading.

5. Assemble the Cake

  1. Place one cake layer on a serving plate or cake stand.
  2. Spread the chocolate-rum cream filling evenly on top.
  3. Place the second cake layer on top.
  4. (Optional) Dust the top with cocoa powder, pipe whipped cream, drizzle ganache, or top with chocolate curls.

6. Chill and Serve

  • Chill the cake for at least 30 minutes before slicing so the filling sets nicely.
  • Slice and serve slightly chilled or at room temperature.

🍫 Variations

  • Non-Alcoholic Version: Omit the rum and add 1 tsp rum extract or vanilla extract instead.
  • Layer Boost: Add a layer of raspberry jam between the cakes for a fruity contrast.
  • Frost It: Frost the entire cake with chocolate buttercream or mocha whipped cream if you prefer a fully frosted look.
  • Sheet Cake Option: Bake the batter in a 9×13-inch pan for a single-layer version.

🧁 Storage

  • Refrigerator: Store covered in the fridge for up to 4 days.
  • Freezer: Freeze individual slices or the whole cake (wrapped well) for up to 1 month.

🧘‍♀️ Final Thoughts

This Mocha Layer Cake with Chocolate-Rum Cream is a showstopper dessert that tastes as luxurious as it looks. The coffee enhances the chocolate, the rum adds richness, and the cream filling brings it all together with silky decadence. It’s a cake that feels grown-up and gourmet — but is easy enough to make at home with simple ingredients.

Perfect for:

  • Birthdays 🎉
  • Holiday gatherings 🎄
  • Romantic dinners 💕
  • Treating yourself on a cozy weekend 🍰

Leave a Comment