Mocha Layer Cake with Chocolate-Rum Cream Filling

Mocha Layer Cake with Chocolate-Rum Cream Filling—rich, moist, and decadent with a boozy chocolate cream center. I’ve broken it down step by step so it’s easy to follow.

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Mocha Layer Cake with Chocolate-Rum Cream Filling

Ingredients

For the Cake

• 2 cups (250 g) all-purpose flour

• 2 cups (400 g) granulated sugar

• ¾ cup (75 g) unsweetened cocoa powder

• 2 tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

• 1 cup (240 ml) hot brewed coffee

• 1 cup (240 ml) whole milk, room temperature

• ½ cup (120 ml) vegetable oil

• 2 large eggs, room temperature

• 2 tsp vanilla extract

For the Chocolate-Rum Cream Filling

• 1 cup (240 ml) heavy whipping cream

• 8 oz (225 g) semi-sweet or dark chocolate, chopped

• 2 tbsp unsalted butter, room temperature

• 2–3 tbsp dark rum (adjust to taste)

• 1 tsp vanilla extract

For the Mocha Buttercream Frosting (optional, but recommended)

• 1 cup (230 g) unsalted butter, room temperature

• 3½ cups (440 g) powdered sugar, sifted

• ¼ cup (25 g) cocoa powder

• 2–3 tbsp brewed coffee, cooled

• 1 tsp vanilla extract

• Pinch of salt

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Instructions

1. Prepare the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans. Line with parchment for easy removal.

2. In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt.

3. In another bowl, whisk together hot coffee, milk, oil, eggs, and vanilla.

4. Gradually add wet ingredients to dry ingredients, mixing until smooth and fully combined. Batter will be slightly thin.

5. Divide batter evenly between prepared pans. Bake 30–35 minutes or until a toothpick inserted comes out clean.

6. Cool in pans 10 minutes, then transfer to wire racks to cool completely.

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2. Make the Chocolate-Rum Cream Filling

1. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.

2. Pour hot cream over chopped chocolate in a heatproof bowl. Let sit 2–3 minutes.

3. Stir until smooth, then mix in butter, rum, and vanilla.

4. Allow the mixture to cool at room temperature until it thickens slightly, or refrigerate briefly (do not let it harden completely).

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3. Make the Mocha Buttercream Frosting

1. Beat butter in a large bowl until creamy.

2. Gradually add powdered sugar and cocoa powder, mixing on low to combine.

3. Add coffee, vanilla, and a pinch of salt; beat until smooth and fluffy.

4. Adjust consistency with more powdered sugar (thicker) or coffee (softer).

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4. Assemble the Cake

1. If cakes domed during baking, level the tops with a serrated knife.

2. Place one cake layer on a serving plate. Spread a generous layer of chocolate-rum cream filling.

3. Top with the second cake layer.

4. Frost the top and sides with mocha buttercream.

5. Optional: Garnish with chocolate shavings, cocoa powder dusting, or a drizzle of melted chocolate.

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5. Chill and Serve

• Chill the cake 1–2 hours to set the filling for cleaner slices.

• Bring to room temperature before serving for best flavor and texture.

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Tips for Success

• Strong coffee enhances the mocha flavor; espresso works well.

• Use high-quality chocolate for the filling—bittersweet chocolate balances the sweetness.

• Adjust rum to taste, but 2–3 tbsp gives a pleasant, not overpowering flavor.

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This cake is perfect for birthdays, holidays, or any special occasion—it combines deep chocolate, coffee, and a subtle kick of rum for a sophisticated dessert.