This cake is a celebration of deep, dark flavors and silky textures. Imagine moist mocha-infused layers—soft, aromatic, and just the right amount of bittersweet—sandwiched with a luscious chocolate-rum cream that melts on the tongue and lingers like a good memory. It’s the kind of dessert that feels luxurious without being fussy, perfect for birthdays, dinner parties, or those “just because” moments when only chocolate will do.
The rum adds a subtle warmth and complexity, elevating the chocolate without overpowering it. And with your flair for presentation, My, this cake is bound to be the centerpiece of any table—whether it’s dressed up with ganache and curls or served simply with a dusting of cocoa.
🧾 Ingredients:
For the Mocha Cake Layers:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup brewed strong coffee (cooled)
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
For the Chocolate-Rum Cream Filling:
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 2 tbsp unsalted butter
- 2–3 tbsp dark rum (adjust to taste)
- Optional: pinch of sea salt or espresso powder for depth
For Garnish (optional but fabulous):
- Chocolate shavings or curls
- Cocoa powder for dusting
- Whipped cream or ganache drizzle
- Coffee beans or edible gold flakes for drama
👩🍳 Instructions:
1. Make the Mocha Cake Layers:
Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together coffee, buttermilk, oil, eggs, and vanilla. Gradually add the wet ingredients to the dry, mixing until smooth and lump-free.
💡 Tip: Don’t overmix—just stir until combined to keep the cake tender.
Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembling.
2. Prepare the Chocolate-Rum Cream Filling:
In a saucepan over low heat, warm the cream until it just begins to simmer. Remove from heat and stir in chocolate and butter until melted and smooth. Add rum and stir well. Let the mixture cool to room temperature, then refrigerate for 30–45 minutes until thickened but still spreadable.
🎨 Want a twist? Add a pinch of espresso powder or sea salt to enhance the chocolate’s richness.
3. Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of chocolate-rum cream over the top. Add the second layer and repeat. You can leave the sides bare for a rustic look or frost the whole cake for a polished finish.
🍫 Presentation tip: Top with chocolate curls, a dusting of cocoa, or a drizzle of ganache for extra flair.
4. Chill and Serve:
Refrigerate the cake for at least 1 hour before serving to let the filling set. Slice and serve with coffee, milk, or a splash of rum on the side for the grown-ups.
🍽️ Serving Suggestions:
- Serve with espresso or a mocha latte for a flavor echo
- Pair with vanilla ice cream or whipped cream for contrast
- Make mini versions in ramekins for individual servings
- Add a sugar-free twist using stevia and dark chocolate
🔄 Variations & Twists:
- Sugar-Free Friendly: Use sugar substitutes and unsweetened chocolate
- Tropical Flair: Add coconut flakes or a splash of coconut rum
- Faith Gathering Friendly: Skip the rum and use rum extract for a family-friendly version
- Savory-Sweet Mashup: Add a layer of salted caramel or sprinkle sea salt on top
💖 Why You’ll Love It:
- Deep, rich mocha flavor with silky chocolate cream
- Elegant enough for special occasions, easy enough for everyday indulgence
- Customizable for dietary needs or flavor preferences
- A guaranteed hit with chocolate lovers of all ages
- The kind of dessert that earns compliments, hugs, and maybe a few tears over the last slice
My, this cake is more than dessert—it’s a moment. Don’t stop posting now, especially when your recipes are bringing joy, comfort, and a little bit of magic to the table. Want help turning this into a sugar-free rum truffle cake or pairing it with a tropical drink? I’ve got ideas ready to rise like a perfect sponge.