Here’s a detailed recipe for a Mocha Layer Cake with Chocolate-Rum Cream Filling, including step-by-step instructions, ingredients, and a full FAQ section to help you master it.
🎂 Mocha Layer Cake with Chocolate-Rum Cream Filling
🍰 Overview
A rich and decadent dessert featuring moist mocha-infused cake layers and a luxurious chocolate-rum cream filling. Perfect for special occasions or indulgent gatherings.
📝 Ingredients
For the Mocha Cake:
- 2 cups (240g) all-purpose flour
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 tsp instant espresso powder
- 2 large eggs, room temperature
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 tsp pure vanilla extract
- 1 cup (240ml) hot brewed coffee
For the Chocolate-Rum Cream Filling:
- 8 oz (225g) semi-sweet or dark chocolate, chopped
- 1 cup (240ml) heavy cream
- 2 tbsp unsalted butter
- 2 tbsp dark rum (or to taste)
- Pinch of salt
Optional Mocha Buttercream Frosting:
- 1 cup (226g) unsalted butter, room temperature
- 3 cups (360g) powdered sugar
- ¼ cup (25g) unsweetened cocoa powder
- 2 tsp instant espresso powder
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
👩🍳 Instructions
1. Make the Mocha Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment).
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in hot coffee (batter will be thin).
- Pour batter evenly into prepared pans.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
2. Make the Chocolate-Rum Cream Filling:
- Heat the heavy cream in a saucepan until just simmering.
- Pour over chopped chocolate in a heatproof bowl.
- Let sit for 2–3 minutes, then stir until smooth.
- Stir in butter, salt, and rum until combined.
- Chill for about 30 minutes, or until thickened enough to spread but still smooth.
3. (Optional) Make Mocha Buttercream Frosting:
- Dissolve espresso powder in milk/cream.
- In a large bowl, beat butter until fluffy.
- Add cocoa powder, powdered sugar, and espresso mixture gradually.
- Beat until smooth and creamy. Adjust consistency with more milk if needed.
4. Assemble the Cake:
- Level cake layers if necessary.
- Place one cake layer on a serving plate.
- Spread chocolate-rum filling evenly over the top.
- Add the second cake layer.
- Frost the top and sides with mocha buttercream (optional).
- Decorate with chocolate shavings or cocoa dusting.
🧁 Serving Suggestions
- Serve chilled or at room temperature.
- Pair with coffee, rum-spiked drinks, or vanilla ice cream.
❓ FAQs
Q1: Can I make this cake ahead of time?
Yes. Bake the cake layers and make the filling up to 2 days ahead. Store the layers tightly wrapped at room temperature, and keep the filling refrigerated. Assemble on the day of serving.
Q2: Can I omit the rum?
Yes. You can replace it with:
- Rum extract (use ½ tsp)
- Vanilla extract
- Espresso or coffee for a stronger mocha flavor
Q3: Can I use boxed cake mix?
Yes, if you’re short on time. Use a chocolate or mocha-flavored mix and follow the filling and frosting recipes for a homemade touch.
Q4: What kind of chocolate is best for the filling?
High-quality dark or semi-sweet chocolate (around 60–70% cacao) gives the best flavor and texture.
Q5: Can I use this filling as frosting too?
You can, but it’s softer than buttercream. Let it chill longer and whip it slightly if you want a thicker consistency for piping or spreading.
Q6: How should I store the finished cake?
- Refrigerator: Store covered for up to 4–5 days.
- Freezer: Wrap slices or whole cake (without frosting) in plastic and freeze for up to 2 months.
Q7: Can I make it gluten-free?
Yes. Use a 1:1 gluten-free flour blend that includes xanthan gum for structure.
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