🟤 Chocolate-Rum Cream Filling:
- 1 ½ cups heavy cream
- 200 g dark chocolate, chopped
- 2 tbsp butter
- 2–3 tbsp rum (dark or spiced)
- 2 tbsp powdered sugar (optional)
🍫 Mocha Buttercream (for frosting):
- 1 cup butter, softened
- 3 cups powdered sugar
- ¼ cup cocoa powder
- 2 tsp instant coffee dissolved in 1 tbsp hot water
- 2–4 tbsp milk or cream
- Pinch of salt
🔥 INSTRUCTIONS
1. Bake the cake
- Preheat oven to 350°F / 180°C
- Grease and line two 8-inch pans
- Mix flour, sugar, cocoa, baking powder, baking soda, salt
- Add eggs, milk, oil, vanilla
- Stir in hot coffee
- Batter will be thin — that’s GOOD!
- Divide into pans and bake 28–32 min
- Cool completely
2. Make chocolate-rum cream filling
- Heat cream until steaming (not boiling)
- Pour over chocolate + butter
- Let sit 2 min, then stir smooth
- Add rum + sugar if desired
- Chill until thick and spreadable
3. Make mocha buttercream
- Beat butter until fluffy
- Add sugar + cocoa gradually
- Add coffee concentrate + milk
- Beat until smooth and silky
Adjust consistency with milk/sugar.
4. Assemble the cake
- Spread chocolate-rum filling between the layers
- Frost outside with mocha buttercream
- Chill 30–60 minutes to set
🤤 RESULT:
- Moist chocolate cake
- Deep coffee-chocolate flavor
- Silky rum-infused filling
- Rich, velvety buttercream
A grown-up, elegant dessert that melts in your mouth.
🌟 TIPS:
- Use dark rum for best flavor
- Dissolve instant coffee fully to avoid grains
- Bake a day ahead — even better texture
- Add shaved chocolate on top for drama
🍽️ VARIATIONS:
Espresso-Rum:
Replace instant coffee with espresso
No alcohol:
Replace rum with cream + vanilla
Mocha mousse filling:
Whip the ganache once cooled
Kahlúa version:
Use coffee liqueur instead of rum
📣 SHORT CAPTION:
Mocha Layer Cake with Chocolate-Rum Cream Filling ☕🍫
Elegant, rich, and totally unforgettable.
If you want:
✔️ 6-inch small version
✔️ Cupcake version
✔️ Gluten-free
✔️ No-bake layered dessert
Just tell me!
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