This Mocha Layer Cake is a celebration of bold flavors and luxurious textures. Imagine three layers of moist, coffee-infused chocolate cake stacked with clouds of whipped chocolate-rum cream, then cloaked in a smooth ganache glaze. The mocha sponge is tender and aromatic, thanks to strong brewed coffee and cocoa, while the filling adds a boozy, bittersweet richness that melts on the tongue. It’s the kind of dessert that turns any occasion into a celebration—perfect for birthdays, anniversaries, or when you simply want to impress.
The best part? Despite its elegant appearance, this cake is surprisingly approachable to make. With a few key steps and a little patience, you’ll have a bakery-worthy masterpiece that’s as fun to assemble as it is to devour.
Ingredients:
For the Mocha Cake:
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup strong brewed coffee, cooled
For the Chocolate-Rum Cream Filling:
- 4 cups heavy whipping cream
- 1½ cups semisweet chocolate chips
- 2 tbsp unsalted butter
- 2 tbsp dark rum (adjust to taste)
- ¼ cup powdered sugar (optional, to sweeten)
For the Ganache Topping:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
Instructions:
1. Bake the Mocha Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
- Stir in the cooled coffee until fully incorporated. The batter will be thin—don’t worry!
- Divide evenly among pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Chocolate-Rum Cream Filling:
- In a saucepan, heat the cream over medium heat until it just begins to simmer.
- Remove from heat and stir in chocolate chips, butter, and rum. Mix until smooth.
- Let cool to room temperature, then refrigerate until chilled and thickened (about 2 hours).
- Once cold, whip the mixture until soft peaks form. Add powdered sugar if desired.
3. Prepare the Ganache:
- Heat cream until hot but not boiling. Pour over chocolate chips in a bowl.
- Let sit for 1 minute, then stir until smooth and glossy. Cool slightly until pourable but thick.
4. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of chocolate-rum cream.
- Repeat with the second layer and more filling. Top with the final cake layer.
- Pour ganache over the top, letting it drip down the sides. Smooth with a spatula if needed.
- Chill for 30 minutes to set.
Tips & Variations:
- Make Ahead: Bake the cake layers a day in advance and store wrapped at room temp.
- Boozy Boost: Brush each cake layer with a rum-coffee syrup for extra depth.
- Decorate: Garnish with chocolate curls, cocoa powder, or gold leaf for a luxe finish.
- Non-alcoholic version: Replace rum with coffee extract or vanilla.
This cake is a mocha lover’s dream—rich, creamy, and just the right amount of indulgent. If you’d like to turn this into a mini trifle or cupcake version next, I’d be thrilled to help you remix it, My!