Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
Gradually add dry ingredients alternately with coffee, mixing until smooth.
Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
2. Make the Chocolate-Rum Cream Filling:
In a small saucepan, heat heavy cream until just simmering.
Pour over chopped chocolate and let sit for 2–3 minutes. Stir until smooth.
Add butter, rum, and vanilla. Mix well and let cool until spreadable (chill briefly if necessary).
3. Assemble the Cake:
Place one cake layer on a serving plate. Spread a thick layer of the chocolate-rum cream filling.
Place the second cake layer on top and frost with mocha frosting (or more chocolate-rum cream if you prefer).
Optional: garnish with chocolate shavings or a light dusting of cocoa powder.
Tips:
For extra richness, soak each cake layer lightly with coffee or rum before spreading the filling.
The filling can be made a day ahead and chilled; bring to room temperature before assembling.
The mocha frosting can be adjusted with more coffee for a stronger coffee flavor.
If you want, I can also give you a shortcut version that’s ready in under an hour but still keeps the mocha-chocolate-rum magic. Do you want me to do that?
