Mocha Layer Cake with Chocolate-Rum Cream Filling

Mocha Layer Cake with Chocolate-Rum Cream Filling is a delicious and decadent dessert that combines the flavors of coffee, chocolate, and a hint of rum. Here’s a basic recipe for this delightful cake:

Ingredients:

For the Cake:

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot brewed coffee

For the Chocolate-Rum Cream Filling:

• 8 ounces semisweet chocolate, chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 2 tbsp dark rum (adjust to taste)
• 1 tsp instant coffee granules (optional, for added mocha flavor)

For the Coffee-Rum Frosting:

• 2 cups heavy cream
• 2 tbsp confectioners’ sugar
• 2 tsp instant coffee granules (adjust to taste)
• 2 tbsp dark rum (adjust to taste)

Instructions:

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Slowly add the hot brewed coffee to the batter, stirring until the mixture is smooth.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Chocolate-Rum Cream Filling:

1. In a small saucepan, heat the heavy cream until it’s almost boiling. Remove it from heat.
2. Add the chopped semisweet chocolate to the hot cream and let it sit for a minute to melt.
3. Stir the mixture until the chocolate is completely melted and smooth.
4. Stir in the unsalted butter and dark rum until well combined.
5. Let the filling cool and thicken before using it.

For the Coffee-Rum Frosting:

1. In a mixing bowl, whip the heavy cream until it thickens and soft peaks form.
2. Gently fold in the confectioners’ sugar, instant coffee granules, and dark rum.

Assembling the Cake:

1. Place one of the cooled cake layers on a serving plate.
2. Spread a layer of the chocolate-rum cream filling over the first cake layer.
3. Place the second cake layer on top.
4. Frost the top and sides of the cake with the coffee-rum frosting.
5. You can decorate the cake with chocolate shavings, cocoa powder, or additional chocolate ganache if desired.
6. Refrigerate the cake to set the filling and frosting.

Slice and serve your Mocha Layer Cake with Chocolate-Rum Cream Filling for a delectable dessert that combines the rich flavors of coffee and chocolate with a hint of rum. Enjoy!