Mocha Layer Cake with Chocolate-Rum Cream Filling

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Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup unsweetened cocoa powder
  • 1 tbsp instant espresso powder (or instant coffee)
  • 1 cup hot water
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs

For the Chocolate-Rum Cream Filling:

  • 1 ½ cups heavy cream
  • 8 oz semi-sweet chocolate, chopped
  • 2 tbsp unsalted butter
  • 2 tbsp dark rum (or rum extract for non-alcoholic version)

For the Mocha Frosting (optional):

  • ½ cup unsalted butter, softened
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp instant espresso powder
  • 2 cups powdered sugar
  • 2–3 tbsp milk or cream
  • 1 tsp vanilla extract

Instructions

Make the Cake Layers:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, mix cocoa powder and espresso powder with hot water until smooth. Let cool slightly, then stir in buttermilk and vanilla.
  4. In a large bowl, cream butter and sugar together until light and fluffy.
  5. Add eggs one at a time, beating well after each addition.
  6. Alternate adding dry ingredients and cocoa mixture to the butter mixture, starting and ending with the dry.
  7. Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
  8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Prepare the Chocolate-Rum Cream Filling:

  1. In a small saucepan, heat the cream until just simmering.
  2. Pour hot cream over chopped chocolate and butter in a bowl. Let sit for 2 minutes, then stir until smooth.
  3. Stir in the rum. Chill for about 1 hour, or until thickened and spreadable.

Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread the chocolate-rum cream filling evenly over the top.
  2. Place second cake layer on top. Press gently.

Optional Mocha Frosting:

  1. Beat butter until fluffy. Add cocoa powder and espresso powder.
  2. Gradually beat in powdered sugar, then add milk and vanilla until desired consistency is reached.
  3. Frost the top and sides of the cake.

Serving Tip:
Chill for 30 minutes before slicing for cleaner layers. Serve with coffee or vanilla ice cream!

Would you like a version without alcohol or an eggless version too?

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