Mocha layer cake filled with chocolate and rum

Indulge your taste buds with a decadent mocha layer cake filled with rich chocolate and a hint of rum. This luxurious dessert combines the bold flavors of coffee and chocolate, creating a harmonious blend that’s perfect for special occasions or simply treating yourself. The moist and tender mocha cake layers are complemented by a luscious chocolate rum filling, all enveloped in a silky mocha buttercream frosting. Whether you’re a chocolate lover, a coffee enthusiast, or both, this cake promises to deliver an unforgettable culinary experience that will delight your senses and leave you craving more.

Ingredients

For the Mocha Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 2 tbsp instant coffee granules

For the Chocolate Rum Filling:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, finely chopped
• 2 tbsp unsalted butter
• 3 tbsp dark rum

For the Mocha Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 cup strong brewed coffee, cooled
• 2 tbsp dark rum

Instructions

Making the Mocha Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla extract. Beat on medium speed until well combined.
4. Dissolve the instant coffee granules in the boiling water. Add this to the batter and mix on low speed until just combined. The batter will be thin.
5. Divide the batter evenly among the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cakes in the pans for 10 minutes, then remove to wire racks to cool completely.

Making the Chocolate Rum Filling:

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes.
3. Add the butter and stir until the chocolate and butter are completely melted and the mixture is smooth.
4. Stir in the rum. Let the filling cool to room temperature, then refrigerate until it thickens to a spreadable consistency.

Making the Mocha Buttercream Frosting:

1. In a large bowl, beat the butter on medium speed until creamy.
2. Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
3. Add the vanilla extract, brewed coffee, and rum. Beat on medium-high speed until the frosting is smooth and fluffy.

Assembling the Cake:

1. Place one cake layer on a serving plate. Spread half of the chocolate rum filling over the top.
2. Place the second cake layer on top and spread the remaining chocolate rum filling over it.
3. Top with the third cake layer.
4. Frost the entire cake with the mocha buttercream frosting.

Optional Decoration:

• Chocolate shavings or curls for garnish.
• Coffee beans dipped in chocolate for an extra touch.

Tips:

• Ensure all your ingredients are at room temperature before you start baking.
• If the chocolate rum filling is too firm, let it sit at room temperature for a few minutes before spreading it on the cake.
• For a stronger coffee flavor in the cake, you can increase the amount of instant coffee granules.

Enjoy your decadent mocha layer cake filled with chocolate and rum!

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