This Mocha Layer Cake with Chocolate-Rum Cream Filling is a rich, elegant dessert perfect for celebrations or special gatherings. Deep coffee-chocolate cake layers are paired with a silky chocolate cream infused with a hint of rum, creating a luxurious balance of flavors. Below is a detailed, step-by-step recipe with helpful tips for perfect results.
Ingredients
For the Mocha Cake Layers
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2 cups all-purpose flour
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2 cups granulated sugar
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¾ cup unsweetened cocoa powder
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2 teaspoons baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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2 large eggs (room temperature)
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1 cup buttermilk
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½ cup vegetable oil
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2 teaspoons vanilla extract
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1 cup hot strong brewed coffee or espresso
For Chocolate-Rum Cream Filling
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1½ cups heavy whipping cream (cold)
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6 oz dark chocolate (chopped)
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3 tablespoons powdered sugar
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2–3 tablespoons dark rum (adjust to taste)
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1 teaspoon vanilla extract
For Mocha Frosting
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1 cup unsalted butter (softened)
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3½ cups powdered sugar
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½ cup unsweetened cocoa powder
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2 teaspoons instant coffee granules (dissolved in 2 tbsp hot water)
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3–4 tablespoons milk or cream
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1 teaspoon vanilla extract
Optional Garnish
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Chocolate curls or shavings
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Cocoa powder or coffee beans
Instructions
1. Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Lightly dust with cocoa powder to prevent sticking.
2. Make the Mocha Cake Batter
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
Slowly pour in the hot coffee while mixing. The batter will be thin—this is normal and ensures a moist cake.
3. Bake the Cake
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate-Rum Cream Filling
4. Prepare the Chocolate Base
Heat ½ cup of the cream until just steaming (do not boil). Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth. Let cool completely.
5. Whip the Cream
In a chilled bowl, whip remaining cream with powdered sugar until soft peaks form.
Gently fold in the cooled chocolate mixture, rum, and vanilla extract. Chill until ready to use.
Mocha Frosting
6. Make the Frosting
Beat butter until creamy. Gradually add powdered sugar and cocoa powder.
Mix in dissolved coffee, milk, and vanilla. Beat until light, fluffy, and spreadable.
Assemble the Cake
7. Layer and Fill
Place one cake layer on a serving plate. Spread an even layer of chocolate-rum cream filling on top.
Place the second cake layer on top, gently pressing down.
8. Frost and Decorate
Cover the entire cake with mocha frosting. Smooth the sides and top.
Garnish with chocolate curls or a light dusting of cocoa powder.
Serving & Storage
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Chill the cake for 30 minutes before slicing for cleaner cuts.
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Store covered in the refrigerator for up to 3 days.
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Bring to room temperature before serving for best flavor.
Tips for Best Results
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Use strong coffee or espresso for deeper mocha flavor.
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If serving children, replace rum with rum extract or coffee syrup.
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For extra indulgence, brush cake layers with coffee-rum syrup before filling.
