Here’s the recipe only for a decadent Mocha Layer Cake with Chocolate-Rum Cream Filling 🍫☕🥂
🍰 Mocha Layer Cake with Chocolate-Rum Cream Filling
Ingredients
Cake:
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsweetened cocoa powder
- 1 cup sugar
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 tbsp strong brewed coffee
Chocolate-Rum Cream Filling:
- 1 cup heavy cream
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 100 g (3.5 oz) dark chocolate, melted & cooled
- 2 tbsp rum (adjust to taste)
Optional Ganache for topping:
- 100 g (3.5 oz) dark chocolate
- ½ cup heavy cream
Instructions
1️⃣ Prepare the cake
- Preheat oven to 180°C (350°F). Grease and flour two 8-inch cake pans.
- In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Mix in dry ingredients alternately with buttermilk and coffee.
- Divide batter into pans and bake 25–30 minutes. Cool completely.
2️⃣ Make the chocolate-rum cream filling
- Beat butter and powdered sugar until fluffy.
- Fold in melted chocolate and rum.
- In a separate bowl, whip heavy cream to soft peaks and gently fold into chocolate mixture. Chill slightly to firm.
3️⃣ Assemble the cake
- Place one cake layer on a serving plate, spread chocolate-rum cream on top.
- Add second cake layer, spread remaining cream on top and sides.
4️⃣ Optional ganache topping
- Heat cream until almost boiling, pour over chopped chocolate. Let sit 1–2 minutes, stir until smooth.
- Pour over cake for a shiny chocolate finish.
5️⃣ Chill and serve
- Refrigerate 1–2 hours for best slicing. Serve slightly chilled.
If you want, I can also give a simpler, 1-bowl version of this cake that’s quicker but still ultra-moist and flavorful 😋.
Do you want me to do that?
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