Mocha Layer Cake with Chocolate-Rum Cream Filling

Here’s a decadent and elegant recipe for a Mocha Layer Cake with Chocolate-Rum Cream Filling — perfect for special occasions or whenever you want to impress with rich flavor and a touch of sophistication. The combination of coffee, chocolate, and rum creates a deep, complex dessert that’s truly indulgent.

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🎂 Mocha Layer Cake with Chocolate-Rum Cream Filling

☕ What to Expect:

• Cake layers: Moist chocolate cake with espresso/coffee for depth.

• Filling: A luscious chocolate-rum pastry cream or whipped ganache.

• Frosting (optional): Mocha buttercream or ganache glaze.

• Finish: Elegant and rich, with balanced sweetness and bold flavor.

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🍫 Cake Ingredients (Makes Two 9-inch layers):

• 1 ¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 tsp instant espresso powder

• 2 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1 cup granulated sugar

• ½ cup brown sugar

• ½ cup neutral oil (like canola or vegetable)

• 2 large eggs

• 1 cup buttermilk (or 1 cup plant-based milk + 1 Tbsp vinegar)

• ½ cup strong brewed coffee (or espresso)

• 2 tsp vanilla extract

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🍫 Chocolate-Rum Cream Filling:

Option A: Whipped Chocolate Ganache with Rum

• 8 oz semi-sweet or dark chocolate, chopped

• ¾ cup heavy cream

• 2 Tbsp dark rum

• Pinch of salt

Option B: Chocolate Pastry Cream with Rum (for custard-style filling)

• 1 ½ cups whole milk

• 4 oz semi-sweet chocolate, chopped

• ¼ cup sugar

• 3 egg yolks

• 2 Tbsp cornstarch

• 2 Tbsp dark rum

• 1 Tbsp butter

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Optional Mocha Buttercream Frosting:

• 1 cup unsalted butter, softened

• 2 ½ cups powdered sugar

• 2 Tbsp unsweetened cocoa powder

• 1 Tbsp instant coffee or espresso powder, dissolved in 1 Tbsp hot water

• 1 tsp vanilla extract

• 1–2 Tbsp milk or cream, as needed

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🔪 Instructions:

1. Bake the Cake:

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

• In a large bowl, whisk together flour, cocoa, espresso powder, baking powder, baking soda, and salt.

• In another bowl, beat sugars, eggs, oil, vanilla, buttermilk, and coffee.

• Add wet ingredients to dry and mix until smooth.

• Divide evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.

• Cool completely on a wire rack.

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2. Make the Filling:

Option A: Whipped Ganache

1. Heat cream in a saucepan until just simmering.

2. Pour over chopped chocolate and let sit 1–2 minutes.

3. Stir until smooth, then add rum and a pinch of salt.

4. Let cool to room temp, then chill until thickened (about 1 hour).

5. Whip with a mixer until light and fluffy.

Option B: Chocolate Rum Pastry Cream

1. Heat milk in a saucepan until just simmering.

2. In a bowl, whisk yolks, sugar, and cornstarch until smooth.

3. Slowly pour hot milk into yolks while whisking, then return to pan.

4. Cook over medium heat, stirring constantly, until thick (about 3–5 minutes).

5. Remove from heat, stir in chocolate, then rum and butter.

6. Chill completely before using.

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3. Assemble the Cake:

• Place one cake layer on a serving plate.

• Spread filling evenly on top.

• Add second cake layer.

• Chill briefly to firm up before frosting (if using frosting).

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4. Optional Mocha Buttercream:

• Beat butter until creamy.

• Add cocoa powder, espresso, and vanilla.

• Gradually add powdered sugar, beating until fluffy.

• Add milk/cream as needed for smooth spreading consistency.

• Frost the top and sides of the cake.

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🎉 Decoration Ideas:

• Chocolate shavings or curls on top

• Dusting of cocoa powder or espresso

• Piped rosettes with mocha buttercream

• Garnish with chocolate-covered espresso beans or gold sprinkles

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🧊 Storage:

• Store covered at room temp for 1–2 days or refrigerate up to 4–5 days.

• Let sit at room temp before serving for best texture.