A mocha layer cake with chocolate-rum cream filling is the perfect balance of elegance and indulgence. This dessert is rich in flavor, combining the deep intensity of coffee, the smoothness of chocolate, and the warmth of rum in a luscious cream filling. Whether served at a special celebration or as the star of a dinner party, this cake brings a bakery-quality experience to your home kitchen. The moist chocolate layers are enhanced by the subtle coffee infusion, while the creamy filling elevates every bite with luxurious sophistication.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup brewed strong coffee, cooled
- 1 cup milk (whole or plant-based)
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- ½ cup dark chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons dark rum
- 2 cups powdered sugar (for frosting, optional)
- 1 tablespoon cocoa powder (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine coffee, milk, oil, eggs, and vanilla. Gradually mix wet and dry ingredients until smooth. Divide batter evenly between pans and bake for 28–32 minutes. Let cool completely.
- To prepare the chocolate-rum cream filling, heat heavy cream in a saucepan until just simmering. Remove from heat, stir in chocolate chips and butter until smooth. Add rum and whisk until glossy. Allow mixture to chill slightly until thickened.
- Place one cake layer on a serving plate and spread half of the chocolate-rum cream filling evenly. Top with the second cake layer and spread remaining filling on top. Optionally, dust with cocoa powder or frost with powdered sugar icing for a refined finish.
Servings
Makes 12 servings
Nutritional Info (per serving, approx.)
Calories: 365
Protein: 6g
Carbohydrates: 48g
Fat: 17g
Fiber: 3g
Sugar: 32g
Sodium: 210mg
Notes
This cake can be made a day in advance for better flavor as the coffee and rum notes deepen overnight. Store it in the refrigerator, but allow slices to come to room temperature before serving for the best texture.
Tips
Use high-quality cocoa and freshly brewed strong coffee for a richer flavor. If you prefer a non-alcoholic version, replace rum with vanilla or coffee extract. To ensure even cake layers, level the tops of each cake with a serrated knife before assembling. For a decorative touch, add chocolate curls or espresso beans on top.
Health Benefits
Though indulgent, this cake does offer some wellness perks. Dark chocolate provides antioxidants that support heart health and improve mood. Coffee contains caffeine and polyphenols, which may enhance energy and focus. When enjoyed in moderation, this dessert can satisfy sweet cravings while still contributing trace nutrients such as magnesium and iron from cocoa.
Q & A
Q: Can I make this cake alcohol-free?
A: Yes, simply omit the rum and use an extra teaspoon of vanilla or coffee extract.
Q: Can I freeze this cake?
A: Yes, wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: Can I use a different frosting?
A: Absolutely, buttercream, whipped cream, or ganache all pair beautifully with mocha flavors.
Q: What is the best way to keep the cake moist?
A: Avoid overbaking and store it in an airtight container to retain moisture.
Q: Can I use gluten-free flour?
A: Yes, replace with a 1:1 gluten-free flour blend for a suitable alternative without altering flavor significantly.