Mocha Layer Cake with Chocolate-Rum Cream Filling is an indulgent dessert that brings together the richness of coffee, the decadence of chocolate, and the warmth of rum in every bite. This cake is a showstopper for celebrations, combining moist mocha sponge layers with a velvety chocolate-rum cream that melts smoothly on the palate. The subtle coffee flavor enhances the intensity of the cocoa, while the rum gives it a sophisticated depth, making it perfect for festive occasions, anniversaries, or any time you want to impress guests with a luxurious homemade treat.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brewed strong coffee, cooled
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup dark rum
For Chocolate-Rum Cream Filling and Frosting:
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons dark rum
- 1/2 teaspoon espresso powder (optional for extra depth)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour 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, vanilla extract, and rum. Slowly add the wet ingredients to the dry ingredients, mixing until smooth. Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
- To prepare the filling, heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate and let sit for 2 minutes, then stir until smooth. Add butter, rum, and espresso powder, mixing until glossy. Allow the mixture to cool and thicken to a spreadable consistency.
- Place one cake layer on a serving plate and spread half the chocolate-rum cream filling over it. Top with the second cake layer and cover the entire cake with the remaining cream. Chill for at least 1 hour before serving to set the frosting and enhance the flavors.
Servings
Makes 12 servings
Nutritional Info (per serving, approx.)
Calories: 420
Protein: 6g
Carbohydrates: 49g
Fat: 22g
Fiber: 4g
Sugar: 32g
Sodium: 210mg
Notes
This cake is best enjoyed chilled slightly, as it helps the chocolate-rum cream filling maintain its structure. For a non-alcoholic version, you can substitute rum with rum extract or additional coffee. The cake layers can be baked a day ahead and stored wrapped in plastic before assembling.
Tips
For a richer mocha flavor, replace the milk with an equal amount of coffee. Use good-quality cocoa powder and chocolate for the best taste. If you prefer a lighter frosting, whip the cooled chocolate-rum cream with an electric mixer for a fluffy mousse-like texture. To achieve cleaner slices, dip your knife in hot water and wipe between cuts.
Health Benefits
While indulgent, this cake does provide certain benefits when enjoyed in moderation. Cocoa and dark chocolate are rich in antioxidants called flavonoids, which may support heart health and improve mood. Coffee contributes natural caffeine, which can enhance alertness. Using dark rum in small amounts adds flavor depth without requiring excessive sugar. Preparing the cake with high-quality ingredients ensures better nutritional value and flavor satisfaction.
Q & A
Q: Can I make this cake alcohol-free?
A: Yes, substitute the rum with rum extract or extra brewed coffee for a similar depth of flavor.
Q: Can I prepare the frosting ahead of time?
A: Yes, the chocolate-rum cream can be made a day in advance and refrigerated, then softened slightly before spreading.
Q: How do I store leftovers?
A: Keep the cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for 15 minutes before serving for best texture.
Q: Can I freeze this cake?
A: Yes, wrap slices tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Q: Can I make cupcakes with this recipe?
A: Absolutely. Bake the batter in lined muffin tins for 18–20 minutes, then fill and frost with the chocolate-rum cream.