Mocha Layer Cake with Chocolate–Rum Cream Filling

Introduction

This Mocha Layer Cake with Chocolate–Rum Cream Filling is a luxurious, bakery-style dessert designed for true chocolate and coffee lovers. Tender, moist mocha cake layers are stacked with a silky chocolate-rum ganache cream and finished with an optional mocha frosting for extra decadence. It’s rich, elegant, and perfect for celebrations, special occasions, or whenever you want to impress with a homemade cake.

Why You’ll Love This Recipe

  • Deep, bold mocha flavor in every layer
  • Silky chocolate–rum cream filling that feels ultra–luxurious
  • Moist, tender cake thanks to coffee, buttermilk, and oil
  • Perfect balance of sweetness, bitterness, and richness
  • Flexible recipe: serve naked, lightly frosted, or fully decorated
  • Ideal for birthdays, holidays, or make-ahead entertaining
  • Rum adds sophistication without overpowering the chocolate
  • Professional results with straightforward steps

Ingredients

For the Mocha Cake Layers

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

For the Chocolate–Rum Cream Filling

  • 1¼ cups heavy cream
  • 200g dark chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 2–3 tablespoons dark rum (adjust to taste)
  • Pinch of salt

For the Optional Mocha Frosting

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ¼ cup cocoa powder
  • 1 tablespoon instant espresso powder
  • 2–3 tablespoons milk or cream
  • 1 teaspoon vanilla extract

Directions

Step 1: Prepare the Mocha Cake Batter

Preheat your oven to 350°F (175°C). Grease and line two or three round cake pans (depending on desired thickness) with parchment.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, combine the cooled brewed coffee, buttermilk, vegetable oil, eggs, and vanilla.
Pour the wet ingredients into the dry ingredients and whisk until smooth and lump-free. The batter will be thin — this is normal and ensures moist cake layers.

Step 2: Bake the Cake Layers

Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Chocolate–Rum Cream Filling

Heat the heavy cream in a saucepan until just simmering. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl.
Let stand for 2–3 minutes, then whisk until smooth. Add the butter, rum, and salt, stirring until glossy and fully incorporated.
Chill the mixture for 30–45 minutes, stirring occasionally, until thickened to a spreadable consistency.

Step 4: Prepare the Optional Mocha Frosting

Beat the softened butter with a mixer until light and fluffy.
Add the powdered sugar, cocoa powder, and espresso powder gradually, mixing on low speed.
Add the milk or cream and vanilla, beating until the frosting is smooth, fluffy, and spreadable.

Step 5: Assemble the Cake

Level the cake layers if necessary.
Spread a generous amount of chocolate–rum cream filling between each layer.
If using frosting, coat the assembled cake with a thin crumb coat and refrigerate for 20 minutes.
Finish with a smooth or rustic outer layer of mocha frosting. Decorate as desired.

Step 6: Chill and Serve

Refrigerate the cake for at least 30 minutes to set the filling.
Slice with a warm sharp knife and serve at room temperature for the best texture and flavor.

Tips for Best Results

  • Use high-quality dark chocolate for the richest filling.
  • Let the coffee cool completely before mixing to avoid scrambling the eggs.
  • For extra stability, chill the cake briefly between stacking layers.
  • Add rum gradually and taste as you go to achieve your preferred intensity.
  • Sift the cocoa powder and powdered sugar for a silky frosting texture.
  • Make the cake a day ahead — flavors deepen beautifully overnight.

Variations & Substitutions

  • Alcohol-free: Omit rum and add 1 teaspoon vanilla or orange extract.
  • Stronger coffee flavor: Add an extra teaspoon espresso powder to the batter.
  • Lighter option: Leave the cake “naked” with just filling between layers.
  • Chocolate-orange twist: Add orange zest to the filling and frosting.
  • Gluten-free: Use a 1:1 gluten-free flour blend.
  • Milk chocolate version: Substitute dark chocolate with milk chocolate for a sweeter filling.

Serving Suggestions

  • Pair with cappuccino, espresso, or herbal tea.
  • Garnish with chocolate curls, cocoa dusting, or fresh berries.
  • Serve chilled for firm layers or at room temperature for maximum softness.
  • Add a drizzle of chocolate sauce for extra indulgence.

Storage & Reheating

  • Refrigerator: Store covered for up to 4 days.
  • Freezer: Freeze slices or the whole cake (well wrapped) for up to 2 months.
  • Thawing: Thaw overnight in the refrigerator, then bring to room temperature before serving.
  • Reheating: Not necessary — serve chilled or room temperature.

Nutrition Information

Per Serving (1 slice out of 12, approximate):

  • Calories: 470 kcal
  • Carbohydrates: 56g
  • Protein: 6g
  • Total Fat: 25g
    • Saturated Fat: 12g
    • Polyunsaturated Fat: 3g
    • Monounsaturated Fat: 8g
    • Trans Fat: 0g
  • Cholesterol: 70mg
  • Sodium: 260mg
  • Potassium: 280mg
  • Fiber: 3g
  • Sugar: 38g
  • Vitamin A: 650 IU
  • Vitamin C: 0mg
  • Calcium: 90mg
  • Iron: 3mg

Nutritional values are approximate and depend on amount of frosting and filling used.

FAQ

Can I make the cake layers ahead of time?
Yes. Wrap each cooled layer tightly and store at room temperature for 24 hours or freeze for up to 2 months.

Can I use instant coffee instead of brewed coffee?
Yes. Mix 1 tablespoon instant coffee with 1 cup warm water, then let cool before using.

How strong is the rum flavor?
It’s subtle but noticeable. You can reduce or increase the rum based on preference.

Can I use milk instead of buttermilk?
For best texture, stick to buttermilk. If needed, make a substitute: 1 cup milk + 1 tablespoon vinegar or lemon juice.

How do I keep the cake moist?
Do not overbake, and ensure the layers are wrapped or frosted to lock in moisture.

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