Mocha Layer Cake with Chocolate-Rum Cream Filling

The rich layers of this Mocha Layer Cake are infused with deep coffee notes that beautifully complement the decadent dark chocolate-rum cream filling. Each bite delivers a perfect balance between the airy sponge cake, the luscious cream, and the velvety mocha buttercream frosting. The addition of rum elevates the flavor profile, adding a subtle warmth to the dessert. It’s a showstopper cake, perfect for celebrations or simply to satisfy an indulgent craving. When finished with chocolate shavings, this cake not only tastes divine but looks stunning as well.

Ingredients for Chocolate Sponge Cake:

• 5 large eggs
• 120g all-purpose flour
• 120g granulated sugar
• 30g cornstarch
• 30g unsweetened cocoa powder (for a deeper chocolate flavor)
• 1 tsp vanilla extract
• A pinch of salt

Ingredients for Mocha Syrup:

• 1/4 cup brewed strong coffee or espresso
• 2 tbsp sugar
• 1 tbsp rum (optional)

Ingredients for Chocolate-Rum Cream Filling:

• 200g dark chocolate, finely chopped
• 1 cup heavy cream
• 2 tbsp rum (optional, for flavor)
• 1 tbsp butter

Ingredients for Mocha Buttercream Frosting:

• 1 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 1/4 cup brewed coffee or espresso
• 1 tbsp cocoa powder
• 1 tsp vanilla extract

Directions:

1. Prepare the Chocolate Sponge Cake:

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
2. Separate the eggs, placing the egg whites and yolks in two separate bowls. Using a mixer, beat the egg whites with a pinch of salt until soft peaks form.
3. Gradually add half of the sugar to the egg whites, beating until stiff peaks form. Set aside.
4. In another bowl, beat the egg yolks with the remaining sugar until pale and fluffy. Add the vanilla extract.
5. In a separate bowl, sift together the flour, cornstarch, and cocoa powder. Slowly fold the dry mixture into the egg yolks, ensuring the batter stays light and airy.
6. Gently fold in the whipped egg whites into the batter using a spatula, being careful not to deflate the mixture.
7. Pour the batter into the prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack.

2. Make the Mocha Syrup: In a small saucepan, combine the brewed coffee, sugar, and rum. Heat gently until the sugar dissolves completely. Set aside to cool.

3. Prepare the Chocolate-Rum Cream Filling:

1. Heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over the finely chopped dark chocolate. Let it sit for a minute, then stir until the chocolate melts completely and the mixture is smooth.
2. Stir in the butter and rum. Let the mixture cool and thicken to a spreadable consistency.

4. Make the Mocha Buttercream Frosting:

1. In a large mixing bowl, beat the softened butter until creamy.
2. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
3. Add the coffee, cocoa powder, and vanilla extract. Beat the mixture until light and fluffy.

5. Assemble the Cake:

1. Once the sponge cakes are cooled, slice each layer in half horizontally to create four thin layers.
2. Brush each layer generously with the mocha syrup to add moisture and flavor.
3. Spread the chocolate-rum cream filling between the cake layers, stacking them carefully.
4. Once the layers are assembled, frost the outside of the cake with the mocha buttercream, ensuring a smooth and even finish.

6. Finishing Touches: Decorate the cake with chocolate shavings or cocoa powder for an elegant presentation. You can also drizzle a bit of extra rum over the top if you like a stronger flavor.