Mocha Layer Cake with Chocolate-Rum Cream Filling

by

INGREDIENTS

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 cup strong brewed coffee (cooled)
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla essence

For Chocolate-Rum Cream Filling:

  • 1 cup heavy whipping cream (chilled)
  • ½ cup dark chocolate (melted)
  • 2 tbsp rum (or rum essence)
  • 3 tbsp powdered sugar

For Frosting (Optional):

  • 1 cup whipped cream or chocolate ganache
  • Chocolate shavings (for garnish)

INSTRUCTIONS

  1. Preheat oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
  2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk sugar, eggs, oil, milk, coffee, and vanilla until smooth.
  4. Gradually add dry ingredients to wet ingredients and mix well.
  5. Divide batter evenly into pans and bake for 30–35 minutes.
  6. Let cakes cool completely on a wire rack.

For Filling:
7. Whip chilled cream until soft peaks form.
8. Fold in melted chocolate, rum, and powdered sugar gently.

Assembling:
9. Place one cake layer on a serving plate. Spread chocolate-rum cream evenly.
10. Place second layer on top.
11. Frost with whipped cream or ganache.
12. Garnish with chocolate shavings.

  1. Refrigerate for 1 hour before serving.

TIPS

  • Use strong coffee for a richer mocha flavor.
  • Make sure cakes are completely cool before filling.
  • Replace rum with vanilla essence if making for kids.
  • Chill cream and bowl before whipping for best results.
  • For extra moisture, brush cake layers with coffee syrup.

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