Mocha Layer Cake with Chocolate-Rum Cream Filling

Absolutely, here’s a recipe for a Mocha Layer Cake with Chocolate-Rum Cream Filling:

Title: Mocha Layer Cake with Chocolate-Rum Cream Filling

Preparation Time: 30 minutes Baking Time: 25-30 minutes Assembly Time: 30 minutes Total Time: Approx. 1 hour 30 minutes Yield: 12 servings


For the Cake:

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee or espresso

For the Chocolate-Rum Cream Filling:

  • 1 1/2 cups heavy cream
  • 8 ounces semi-sweet chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon dark rum (optional)
  • 1 teaspoon vanilla extract

For the Frosting:

  • 1 1/2 cups unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 1/2 cup unsweetened cocoa powder
  • 2-3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Chocolate shavings or cocoa powder for garnish (optional)


  1. Prepare the Cake Layers:
    • Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
    • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
    • Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix until smooth.
    • Gradually pour in the hot brewed coffee or espresso, mixing until the batter is well combined and smooth.
  2. Bake the Cake Layers:
    • Divide the batter evenly among the prepared cake pans.
    • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
    • Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  3. Make the Chocolate-Rum Cream Filling:
    • In a saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boil).
    • Remove from heat and add the chopped chocolate, butter, rum (if using), and vanilla extract. Let it sit for a minute, then stir until smooth and well combined.
    • Allow the mixture to cool to room temperature, then refrigerate until it thickens to a spreadable consistency, stirring occasionally.
  4. Prepare the Frosting:
    • In a mixing bowl, beat the softened butter until creamy.
    • Gradually add the confectioners’ sugar and cocoa powder, mixing until well combined.
    • Pour in the heavy cream or milk and vanilla extract. Beat until the frosting is smooth and fluffy. Adjust the consistency if needed by adding more cream or sugar.
  5. Assemble the Cake:
    • Place one cake layer on a serving plate or cake stand.
    • Spread a generous amount of the chocolate-rum cream filling over the first layer.
    • Place the second cake layer on top and repeat with more filling.
    • Add the final cake layer and frost the top and sides of the cake with the chocolate frosting.
  6. Garnish and Serve:
    • Optionally, garnish the cake with chocolate shavings or dust with cocoa powder.
    • Slice and serve the Mocha Layer Cake with Chocolate-Rum Cream Filling.

Nutritional Information (per serving): Note: Nutritional values may vary based on specific ingredients and serving sizes.

  • Calories: 600
  • Total Fat: 38g
    • Saturated Fat: 20g
  • Cholesterol: 110mg
  • Sodium: 330mg
  • Total Carbohydrate: 64g
    • Dietary Fiber: 4g
    • Sugars: 45g
  • Protein: 6g

This Mocha Layer Cake is a decadent treat combining rich chocolate flavors with a hint of coffee and a luxurious chocolate-rum cream filling. It’s perfect for special occasions or simply as a delightful indulgence! Adjust the amount of rum in the filling according to your preference or omit it for a non-alcoholic version.

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