Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup strong brewed coffee (cooled)
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
For the Chocolate-Rum Cream Filling:
- 1 ½ cups heavy cream
- 8 oz dark chocolate (chopped)
- 2 tbsp unsalted butter
- 2 tbsp dark rum
For the Mocha Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- ½ cup cocoa powder
- ¼ cup brewed coffee (cooled)
- 1 tsp vanilla extract
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix coffee, buttermilk, oil, eggs, and vanilla until smooth.
- Gradually add wet ingredients to dry ingredients, stirring until just combined.
- Divide batter evenly among cake pans.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Chocolate-Rum Cream Filling:
- Heat heavy cream in a saucepan over medium heat until hot but not boiling.
- Remove from heat, add chopped chocolate and butter, stirring until smooth.
- Stir in dark rum and let cool until thickened.
- Prepare the Mocha Frosting:
- In a bowl, beat butter until creamy.
- Gradually add powdered sugar and cocoa powder, mixing until smooth.
- Add brewed coffee and vanilla, beating until fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread half of the chocolate-rum filling over it.
- Repeat with the second layer and remaining filling.
- Top with the final cake layer and frost with mocha frosting.
- Decorate & Serve:
- Garnish with chocolate shavings or cocoa powder if desired.
- Chill for 30 minutes before slicing. Enjoy!