Mocha Layer Cake with Chocolate-Rum Cream Filling

Instructions

1. Make the Cake Layers:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans, or line with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, salt, sugar, brown sugar, and espresso powder.
  3. In a large bowl, whisk milk, oil, eggs, and vanilla until smooth.
  4. Gradually mix dry ingredients into wet ingredients. Slowly add hot coffee and mix until batter is smooth and combined.
  5. Divide batter evenly between pans. Bake 30–35 minutes, or until a toothpick inserted comes out clean.
  6. Let cakes cool in pans 10 minutes, then remove and cool completely on wire racks.

2. Make the Chocolate-Rum Cream Filling:

  1. Heat heavy cream in a small saucepan over medium heat until just simmering.
  2. Pour hot cream over chopped chocolate in a heatproof bowl. Let sit 1–2 minutes, then stir until smooth.
  3. Add rum and vanilla extract. Mix well.
  4. Let filling cool until thick enough to spread (you can refrigerate briefly if needed).

3. Make the Mocha Frosting (Optional):

  1. Beat butter until creamy.
  2. Gradually add powdered sugar and cocoa powder.
  3. Add coffee, vanilla, and a pinch of salt. Beat until light and fluffy.

4. Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread half the chocolate-rum cream filling evenly on top.
  2. Place second cake layer on top and spread remaining filling over it.
  3. If using frosting, frost the top and sides of the cake.
  4. Chill slightly to set before slicing.

Tips:

  • For extra flavor, soak each cake layer lightly with rum or coffee syrup.
  • You can sprinkle cocoa or chocolate shavings on top for decoration.
  • Serve with a scoop of vanilla ice cream for a decadent treat.

If you want, I can also give a shortcut version using a blender and minimal baking time—it’s almost like a no-fuss version but just as rich.

Do you want me to do that?