🍫☕ Mocha Layer Cake with Chocolate-Rum Cream Filling

Instructions

Prepare the Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cocoa, and espresso powder.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla.
- Alternately add the dry ingredients and buttermilk, mixing just until combined.
- Stir in hot coffee until smooth (batter will be slightly thin).
- Divide batter between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes completely before filling.
Make the Chocolate-Rum Cream Filling:
- Place chopped chocolate in a heatproof bowl.
- In a small saucepan, heat heavy cream and butter until just simmering.
- Pour hot cream mixture over chocolate and let sit for 2 minutes.
- Stir until smooth, then mix in rum.
- Chill for 30–45 minutes, or until thickened but still spreadable.
Prepare Mocha Frosting (if using):
- Beat butter until creamy.
- Gradually add powdered sugar, cocoa powder, and espresso mixture.
- Beat until smooth, adding cream as needed for a fluffy, spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread chocolate-rum cream filling evenly over it.
- Top with the second cake layer.
- Frost the cake with mocha frosting (or simply dust with cocoa powder if you prefer a rustic finish).
Chill & Serve:
- Chill cake for at least 1 hour to set the filling before slicing.
- Serve at room temperature for the best flavor.