Mocha Layer Cake with Chocolate Rum Cream Filling

A Rich, Elegant Dessert for Coffee and Chocolate Lovers

If you’re looking for a decadent dessert that blends the boldness of espresso with the richness of chocolate and a hint of rum, this Mocha Layer Cake with Chocolate Rum Cream Filling is the ultimate treat. Perfect for special occasions or indulgent weekends, this cake is moist, flavorful, and elegantly layered with creamy chocolate rum filling.

Ingredients

For the Mocha Cake:

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

For the Chocolate Rum Cream Filling:

1 cup heavy cream
8 oz dark or semi-sweet chocolate, chopped
2 tablespoons unsalted butter
2 tablespoons dark rum (or rum extract for non-alcoholic option)

For the Mocha Frosting (Optional):

1 cup unsalted butter, softened
2 1/2 cups powdered sugar
2 tablespoons cocoa powder
1 tablespoon espresso or strong coffee
1 teaspoon vanilla extract
A pinch of salt

‍ Instructions

1. Prepare the Mocha Cake

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla. Beat until well combined.
Gradually stir in the hot coffee and mix until the batter is smooth and slightly runny.
Divide batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Let cakes cool completely before assembling.

2. Make the Chocolate Rum Cream Filling

In a saucepan, heat the cream until just boiling.
Pour over the chopped chocolate and butter in a heatproof bowl. Let sit for 1–2 minutes.
Stir until smooth and glossy.
Mix in the rum and let it cool until it thickens to a spreadable consistency.

3. Prepare the Mocha Frosting (Optional)

Beat the butter until creamy.
Add powdered sugar, cocoa, coffee, vanilla, and salt. Beat until fluffy and smooth.
Adjust consistency with more sugar or a splash of milk if needed.

4. Assemble the Cake

Place one cake layer on a serving plate.
Spread the chocolate rum cream filling evenly over the surface.
Top with the second cake layer.
Frost the top and sides with mocha frosting (if using) or dust with cocoa powder for a minimalist look.

️ Serving Suggestions

Garnish with chocolate curls or coffee beans.
Serve chilled or at room temperature.
Perfect with espresso or dessert wine.

✅ Why You’ll Love This Cake

Bold mocha and rum flavors
Moist and rich cake texture
Ideal for birthdays, holidays, or dinner parties
Option to make alcohol-free

For more details, visit the full recipe

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