Description
The Mocha Layer Cake with Chocolate-Rum Cream Filling is a luxurious dessert that combines the rich taste of coffee with the indulgent flavor of chocolate and the subtle warmth of rum. Each bite offers layers of moist, coffee-infused sponge cake, complemented by a creamy, chocolate-rum filling that melts in your mouth. This cake is perfect for special occasions, holidays, or whenever you want to impress guests with a show-stopping dessert. Its unique blend of flavors makes it irresistible, while the decadent cream filling elevates it into a gourmet treat worth savoring.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 cup brewed strong coffee, cooled
- 1 cup whole milk
- ½ cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 3 tbsp unsalted butter
- 3 tbsp dark rum
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together coffee, milk, oil, eggs, and vanilla. Slowly add the wet mixture into the dry ingredients, mixing until smooth. Pour batter evenly into prepared pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely before assembling.
- For the filling, heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate, butter, and rum. Stir until smooth, then chill until slightly thickened. Beat with powdered sugar until fluffy. Spread filling between cooled cake layers, and frost the outside if desired. Refrigerate for at least 1 hour before serving to allow flavors to meld.
Servings
Serves 10–12 people.
Nutritional Info (per serving, approx.)
Calories: 410
Protein: 6 g
Fat: 20 g
Carbohydrates: 54 g
Fiber: 3 g
Sugar: 35 g
Sodium: 280 mg
Notes
This cake balances the boldness of coffee with the richness of chocolate and the subtle complexity of rum. It can be made a day ahead as the flavors intensify overnight. You can omit the rum for a non-alcoholic version and still enjoy the full depth of mocha-chocolate flavor.
Tips
Use high-quality cocoa powder and freshly brewed coffee for the best flavor. Ensure the cake layers are completely cooled before adding the filling to prevent the cream from melting. If you prefer a thicker filling, refrigerate the cream mixture longer before whipping. For an elegant presentation, garnish with chocolate curls, cocoa dusting, or coffee beans.
Health Benefits
Though indulgent, this cake contains beneficial compounds from its ingredients. Cocoa is rich in antioxidants, which may support heart health and improve mood. Coffee contributes caffeine, known for boosting alertness and energy. Eggs provide protein and essential vitamins, while dark chocolate in moderation supports brain health. However, as this is a rich dessert, moderation is key to balancing indulgence with wellness.
Q & A
Q: Can I replace rum with another ingredient?
A: Yes, you can substitute rum with rum extract or simply use extra cream for a non-alcoholic option.
Q: Can this cake be made in advance?
A: Absolutely. In fact, making it a day ahead enhances the flavors, as the cream filling melds with the cake layers beautifully.
Q: How should I store leftovers?
A: Store covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
Q: Can I freeze this cake?
A: Yes, you can freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before enjoying.