Mocha Layer Cake with Chocolate-Rum Cream Filling

You’re in for an indulgent treat! This Mocha Layer Cake with Chocolate-Rum Cream Filling is rich, moist, and bursting with bold coffee and chocolate flavor — with a silky chocolate rum cream nestled between the layers. It’s perfect for celebrations or when you want to impress.

---

🍫☕️ Mocha Layer Cake with Chocolate-Rum Cream Filling

📋 Ingredients

---

🧁 For the Mocha Cake:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 2 tsp baking powder

• 1½ tsp baking soda

• ½ tsp salt

• 1 cup strong brewed coffee (hot or warm)

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 large eggs

• 2 tsp vanilla extract

---

🍫 For the Chocolate-Rum Cream Filling:

• 1 cup heavy cream

• 8 oz semi-sweet chocolate, chopped

• 2 tbsp dark rum (or to taste)

• Pinch of salt

---

🍫 Optional Mocha Buttercream Frosting (for outside):

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• ¼ cup unsweetened cocoa powder

• 2–3 tbsp brewed espresso or strong coffee

• 1 tsp vanilla extract

• Pinch of salt

---

🔧 Instructions

---

✅ 1. Make the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.

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

3. Add coffee, buttermilk, oil, eggs, and vanilla. Beat until well combined and smooth.

4. Divide batter evenly between prepared pans.

5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

---

✅ 2. Prepare the Chocolate-Rum Cream Filling

1. Heat cream in a small saucepan until just simmering.

2. Pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth.

3. Stir in rum and a pinch of salt.

4. Cool to room temperature, then refrigerate until thickened to a spreadable consistency (about 30–60 min).

🍸 No alcohol? Substitute rum extract or skip it altogether — the filling is still delicious.

---

✅ 3. Optional: Make Mocha Frosting

1. Beat softened butter until creamy.

2. Sift in powdered sugar and cocoa powder.

3. Add coffee, vanilla, and salt. Beat until smooth and fluffy.

4. Add more coffee if needed to adjust consistency.

---

✅ 4. Assemble the Cake

1. Place one cake layer on a serving plate.

2. Spread chocolate-rum cream filling evenly over the top.

3. Place second cake layer on top.

4. Frost with mocha buttercream or dust with cocoa/powdered sugar for a more rustic finish.

---

🍰 Serving & Storing

• Chill for 30 min before slicing for clean cuts.

• Store in fridge for up to 4 days. Bring to room temp before serving.

• Can be made a day ahead — flavors deepen overnight!

---

Let me know if you’d like this recipe in cupcake form, a boozy version with rum syrup, or with a white chocolate twist!