Mocha Layer Cake with Chocolate-Rum Cream Filling

Why Make This Recipe

Mocha Layer Cake with Chocolate-Rum Cream Filling is a delightful dessert that combines rich coffee flavors with decadent chocolate. It’s perfect for special occasions like birthdays, anniversaries, or simply when you want to impress your family and friends. The layers of moist chocolate cake paired with the creamy filling make every bite heavenly. Plus, the addition of rum brings a unique twist to the traditional chocolate cake that is sure to wow your guests.

How to Make Mocha Layer Cake with Chocolate-Rum Cream Filling

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1/2 cup heavy cream
• 1/4 cup rum
• 2 cups dark chocolate, chopped
• 1/4 cup powdered sugar

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla to the dry ingredients and beat on medium speed for 2 minutes.
4. Stir in boiling water (the batter will be thin). Pour evenly into the prepared cake pans.
5. Bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. For the filling, heat the heavy cream in a saucepan until simmering, then remove from heat and add dark chocolate. Stir until smooth, then mix in the rum and powdered sugar. Let cool until spreadable.
7. Once the cakes are cool, spread a layer of the chocolate-rum filling between the cakes and on top.
8. Let the cake sit for at least 24 hours for the flavors to blend before serving.

How to Serve Mocha Layer Cake with Chocolate-Rum Cream Filling

Slice the Mocha Layer Cake into generous pieces and serve it on a nice plate. It goes wonderfully with a cup of coffee or a glass of cold milk. You can also add fresh berries or a scoop of vanilla ice cream on the side for an extra treat.

How to Store Mocha Layer Cake with Chocolate-Rum Cream Filling

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to one week. If you want to keep it longer, you can freeze the layers without the filling, wrapped tightly in plastic wrap and foil. Thaw in the refrigerator before using.

Tips to Make Mocha Layer Cake with Chocolate-Rum Cream Filling

• Be sure to measure your ingredients accurately for the best results.
• Allow the cake to cool completely before adding the filling to prevent it from melting.
• Let the cake rest for 24 hours to enhance the flavors.
• Experiment with different rums if you want to try different tastes.

Variation

You can make a mocha version of this cake by adding instant coffee granules to the batter or the filling. This will intensify the coffee flavor without adding too much liquid.

FAQs

1. Can I make this cake ahead of time?
   Yes, you can bake the cake layers a day in advance and store them wrapped in plastic wrap until you are ready to assemble.

2. Is there a non-alcoholic option for the filling?
   Yes, you can omit the rum and replace it with additional heavy cream or a splash of coffee.

3. Can I use a different type of chocolate?
   Absolutely! You can use milk chocolate if you prefer a sweeter flavor in your filling, or even white chocolate for a different taste experience.

Mocha Layer Cake with Chocolate-Rum Cream Filling

A delightful dessert that combines rich coffee flavors with decadent chocolate, perfect for special occasions.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Cake, Dessert

Cuisine American

Servings 8 servings

Calories 450 kcal

Ingredients

  

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Cake Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Filling Ingredients

• 1/2 cup heavy cream
• 1/4 cup rum
• 2 cups dark chocolate, chopped Use high-quality dark chocolate for best flavor.
• 1/4 cup powdered sugar

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add eggs, milk, oil, and vanilla to the dry ingredients and beat on medium speed for 2 minutes.
• Stir in boiling water (the batter will be thin). Pour evenly into the prepared cake pans.

Baking

• Bake for 30-35 minutes or until a toothpick comes out clean.
• Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Making the Filling

• In a saucepan, heat the heavy cream until simmering, then remove from heat and add dark chocolate.
• Stir until smooth, then mix in the rum and powdered sugar. Let cool until spreadable.

Assembling the Cake

• Once the cakes are cool, spread a layer of the chocolate-rum filling between the cakes and on top.
• Let the cake sit for at least 24 hours for the flavors to blend before serving.

Notes

Be sure to measure your ingredients accurately for the best results. Allow the cake to cool completely before adding the filling to prevent it from melting. Experiment with different rums for varied tastes.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 65gProtein: 6gFat: 18gSaturated Fat: 10gSodium: 300mgFiber: 3gSugar: 30g

Keyword Chocolate Cake, Chocolate Dessert, Coffee Dessert, Mocha Layer Cake, Rum Filling

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