Here is a full recipe for a decadent Mocha Layer Cake with Chocolate-Rum Cream Filling — a rich, luxurious dessert perfect for special occasions or when you really want to impress.
🎂 Mocha Layer Cake with Chocolate-Rum Cream Filling
🍽️ Serves: 12–16
🕒 Total Time: ~4 hours (includes chilling)
Best made a day ahead for optimal flavor!
✳️ Ingredients
🟫 For the Chocolate-Rum Cream Filling & Topping
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4 cups heavy whipping cream
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¼ cup unsalted butter
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¼ cup granulated sugar
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20 oz semisweet or bittersweet chocolate, chopped
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⅓ cup dark rum
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2 tsp vanilla extract
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2 oz extra chocolate for glaze topping
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🟫 For the Cake
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3 large eggs, separated
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¾ cup granulated sugar, divided
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1½ tsp vanilla extract
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¾ tsp instant coffee or espresso powder
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⅔ cup cake flour (or all-purpose flour, sifted)
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3 tbsp unsweetened cocoa powder
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½ tsp baking soda
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¼ tsp cream of tartar
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¼ tsp salt
🟫 For the Rum Syrup
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¼ cup water
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2 tbsp sugar
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2 tbsp dark rum
🧑🍳 Instructions
🔹 Step 1: Make the Chocolate-Rum Cream
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In a saucepan, combine cream, butter, and sugar. Heat until simmering.
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Remove from heat and add 20 oz chocolate, stirring until smooth.
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Stir in rum and vanilla extract.
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Reserve 1 cup of this mixture in a small bowl; stir in 2 oz extra chocolate. This will be the topping glaze.
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Refrigerate both mixtures:
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The filling: Chill until cold and thickened (at least 4 hours or overnight).
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The topping: Keep separate and chilled.
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🔹 Step 2: Make the Cake
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Preheat oven to 350°F (175°C). Grease and line a 9-inch round or 9×9-inch square pan with parchment paper.
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Dissolve coffee powder in vanilla extract.
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In a bowl, sift together flour, cocoa, and baking soda.
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In another bowl, beat egg yolks with ½ cup sugar until thick and pale. Mix in coffee-vanilla.
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In a separate bowl, beat egg whites with cream of tartar and salt until soft peaks form.
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Gradually add the remaining ¼ cup sugar and beat to stiff peaks.
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Fold ⅓ of the egg whites into the yolk mixture, then fold in half the dry ingredients, repeat with remaining whites and flour.
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Pour batter into prepared pan and bake for 18–22 minutes, or until a toothpick comes out clean.
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Cool completely. Slice cake horizontally into two layers.
🔹 Step 3: Make the Rum Syrup
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Heat water and sugar in a small pan until dissolved.
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Remove from heat, stir in rum. Let cool.
🔹 Step 4: Whip the Chocolate Filling
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Beat the chilled chocolate-rum filling with a mixer just until light and spreadable — don’t over-whip!
🔹 Step 5: Assemble the Cake
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Place one cake layer on a plate. Brush with half the syrup.
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Spread a generous layer of chocolate-rum cream (about 1 inch thick).
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Add second cake layer, brush with remaining syrup.
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Chill for 30 minutes.
🔹 Step 6: Glaze the Top
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Warm the reserved chocolate topping slightly until pourable.
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Pour over the top of the cake and spread evenly to the edges.
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Chill cake at least 4 hours (or overnight) before slicing.
🍫 To Serve
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Garnish with chocolate shavings, espresso beans, or cocoa powder if desired.
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Serve cold or slightly room temperature for best texture.
💡 Tips & Variations
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Substitute brandy or Kahlúa for a different twist.
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For a nutty crunch, press toasted chopped hazelnuts into the sides.
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Want cupcakes? Bake as cupcakes and fill with whipped chocolate cream inside.