Mocha Layer Cake with Chocolate-Rum Cream Filling

⭐ Instructions

1. Make the Mocha Cake

  1. Preheat oven to 350°F / 180°C.
  2. Grease and line two 8-inch cake pans.
  3. In a bowl, whisk:
    • flour, cocoa powder, sugar, baking powder, baking soda, salt.
  4. Add: eggs, oil, vanilla, and buttermilk.
    Mix until smooth.
  5. Pour in hot coffee and whisk (batter will be thin — perfect).
  6. Divide between pans and bake 30–35 min.
  7. Cool completely before filling.

2. Make the Chocolate-Rum Cream Filling

  1. Whip the heavy cream with sugar until soft peaks form.
  2. Add vanilla + pinch of salt.
  3. Gently fold in the melted chocolate until fluffy and smooth.
  4. Add rum little by little until the flavor is perfect for you.
    • For kids: replace rum with vanilla + 1 tbsp milk.

Chill for 15 minutes to firm up before filling the cake.

3. Make the Mocha Buttercream

  1. Beat butter until creamy.
  2. Add powdered sugar gradually.
  3. Mix in cocoa powder, dissolved coffee, vanilla.
  4. Add a splash of milk if needed.
  5. Whip until fluffy and smooth.

⭐ 4. Assemble the Cake

  1. Place first cake layer → spread a thick layer of Chocolate-Rum Cream.
  2. Add second cake layer.
  3. Frost the top and sides with Mocha Buttercream.
  4. Chill for 20–30 minutes for clean slicing.

🍫✨ Tips for a Perfect Cake

  • Use hot coffee to enhance chocolate flavor.
  • Chill the cream filling so it spreads cleanly.
  • Add chocolate shavings or cocoa dust on top for a classy look.
  • Let the cake sit at room temp 20 minutes before serving for perfect texture.

If you want, I can also make:
🍫 A no-bake mocha cake
🍰 A video-style short description for Facebook
📸 A caption for posting the recipe

Just tell me!