Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment).
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry. Mix until just combined.
Slowly stir in hot coffee; batter will be thin, that’s okay.
Divide batter evenly between pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
2️⃣ Make Chocolate-Rum Cream Filling
Heat heavy cream in a saucepan until just simmering.
Pour over chopped chocolate and butter in a heatproof bowl. Let sit 1–2 minutes, then stir until smooth.
Stir in dark rum. Allow to cool slightly, then refrigerate until thickened to a spreadable consistency.
3️⃣ Make Mocha Frosting
Beat butter until creamy. Gradually add powdered sugar and cocoa powder.
Add coffee, vanilla, and salt; beat until smooth and fluffy.
4️⃣ Assemble the Cake
Place one cake layer on a serving plate. Spread chocolate-rum cream evenly over the top.
Place the second layer on top and frost the entire cake with mocha frosting.
Optional: garnish with chocolate shavings, cocoa dusting, or coffee beans.
✨ Tips for the Perfect Mocha Layer Cake
Use freshly brewed strong coffee for the best mocha flavor.
Let the cake layers cool completely before filling to prevent melting the cream.
Chill the chocolate-rum cream slightly if needed to make spreading easier.
For extra indulgence, drizzle a little chocolate ganache over the top.
This cake is rich, sophisticated, and perfect for special occasions — every bite is a dreamy combination of chocolate, coffee, and rum. 💛
I can also give you a step-by-step version with photos or video guide, so it’s easier to get those layers and filling just right — like a professional patisserie cake!
