Mocha Layer Cake with Chocolate-Rum Cream Filling

By Amna Malik

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup strong brewed coffee, cooled

For the Chocolate-Rum Cream Filling:

  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, chopped
  • 3 tbsp unsalted butter
  • 2–3 tbsp dark rum (adjust to taste)

For the Mocha Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 2 tbsp instant coffee granules dissolved in 2 tbsp hot water
  • 2–3 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Cake Layers:
    • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    • In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
    • Add buttermilk, oil, eggs, and vanilla. Mix until combined.
    • Stir in coffee until batter is smooth (batter will be thin).
    • Divide evenly between pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
    • Cool in pans for 10 minutes, then remove to wire racks to cool completely.
  2. Make the Chocolate-Rum Cream Filling:
    • Heat cream in a small saucepan until just simmering.
    • Pour over chopped chocolate and butter in a bowl. Let sit 5 minutes, then whisk smooth.
    • Stir in rum. Chill until slightly thickened but still spreadable.
  3. Prepare the Mocha Frosting:
    • Beat butter until creamy.
    • Add powdered sugar and cocoa powder, mixing slowly at first.
    • Add dissolved coffee, vanilla, and cream, beating until fluffy.
  4. Assemble the Cake:
    • Place one cake layer on a serving plate. Spread a thick layer of chocolate-rum cream filling.
    • Top with second cake layer.
    • Frost the entire cake with mocha frosting.
  5. Decorate (Optional):
    • Garnish with chocolate curls, dust cocoa powder, or drizzle with chocolate syrup.
  6. Chill & Serve:
    • Refrigerate for 30 minutes to set before slicing.

Would you like me to make this recipe in a quick, short format (like for a recipe card) or keep it in this detailed step-by-step style?

Leave a Comment