Here’s a Mocha Layer Cake with Chocolate-Rum Cream Filling recipe that’s rich, decadent, and perfect for special occasions. It combines the deep flavors of coffee and chocolate, with a creamy rum-infused filling that takes it to the next level!
Mocha Layer Cake with Chocolate-Rum Cream Filling
Ingredients:
For the Mocha Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup cocoa powder (unsweetened)
- 1 teaspoon instant coffee granules (or espresso powder)
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup hot water
For the Chocolate-Rum Cream Filling:
- 1 cup heavy cream
- 3 oz semisweet chocolate, chopped (or chocolate chips)
- 2 tablespoons dark rum (or rum extract)
- 2 tablespoons powdered sugar (optional, for sweetness)
For the Mocha Buttercream Frosting (optional):
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar (adjust to desired consistency)
- 2 tablespoons instant coffee granules
- 2 tablespoons cocoa powder
- 1-2 tablespoons milk (or cream)
Instructions:
1. Prepare the Mocha Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, salt, cocoa powder, and instant coffee granules. Set aside.
- In a separate large bowl, whisk the eggs, sugar, milk, vegetable oil, and vanilla extract together until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Slowly add the hot water to the batter. The batter will be thin, but that’s okay—this will help create a moist cake.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
2. Prepare the Chocolate-Rum Cream Filling:
- In a small saucepan, heat the heavy cream over low heat until it just begins to simmer. Remove from heat.
- Add the chopped semisweet chocolate to the warm cream and stir until smooth and melted.
- Stir in the rum and powdered sugar (if using). Let the mixture cool slightly, then refrigerate it for 30-45 minutes, or until it firms up a bit.
- Once chilled, beat the chocolate-rum cream with a hand mixer or stand mixer until soft peaks form. You should have a fluffy and spreadable filling.
3. Assemble the Cake:
- Place one of the cooled cake layers on a cake plate or stand.
- Spread a generous layer of the chocolate-rum cream filling over the first cake layer.
- Top with the second cake layer.
4. Optional: Frost with Mocha Buttercream:
- To make the mocha buttercream, beat the softened butter until creamy.
- Gradually add the powdered sugar, cocoa powder, and instant coffee granules. Beat until smooth.
- Add milk, one tablespoon at a time, until you reach a spreadable consistency.
- Frost the top and sides of the cake with the mocha buttercream.
5. Serve:
- Slice and serve the cake! You can garnish with chocolate shavings, cocoa powder, or a dusting of powdered sugar for extra flair.
This Mocha Layer Cake with Chocolate-Rum Cream Filling is the perfect balance of rich coffee, chocolate, and a hint of rum. It’s sure to be a crowd favorite at your next gathering or celebration!
Would you like to adjust any of the ingredients or add a special twist to the flavor?