Mocha Layer Cake with Chocolate-Rum Cream Filling

Ingredients:

For the Cake:

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 1 cup whole milk, room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee (strong brewed for bold flavor)

For the Chocolate-Rum Cream Filling:

• 8 ounces semi-sweet chocolate, finely chopped
• 1 cup heavy cream
• 2 tablespoons dark rum
• 1 tablespoon unsalted butter, room temperature

For the Mocha Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons instant espresso powder
• 2-3 tablespoons whole milk
• 1 teaspoon vanilla extract

Instructions:

1. Make the Mocha Cake:

• Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
• Prepare the dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Combine wet ingredients: In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
• Mix the batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot coffee last (the batter will be thin, but this creates a moist cake).
• Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Prepare the Chocolate-Rum Cream Filling:

• Melt the chocolate: In a heatproof bowl, melt the chopped semi-sweet chocolate over a double boiler or in the microwave in 30-second intervals, stirring between each until smooth.
• Heat the cream: In a small saucepan, bring the heavy cream to a simmer over medium heat (do not boil). Once simmering, pour the cream over the melted chocolate and stir until smooth.
• Add rum and butter: Stir in the dark rum and softened butter until fully incorporated. Let the filling cool until it thickens to a spreadable consistency, about 30 minutes.

3. Make the Mocha Buttercream Frosting:

• Cream the butter: In a large bowl, beat the softened butter until light and fluffy.
• Add powdered sugar and cocoa: Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
• Dissolve espresso powder: Dissolve the instant espresso powder in 1 tablespoon of warm milk, then add to the frosting mixture.
• Finish the frosting: Add the remaining milk and vanilla extract, and beat on medium speed until the frosting is smooth and fluffy. Add more milk if needed to reach your desired consistency.

4. Assemble the Cake:

• Level the cakes: If necessary, level the tops of the cake layers using a serrated knife to ensure even stacking.
• Fill the cake: Place one cake layer on a serving plate. Spread the chocolate-rum cream filling evenly over the top.
• Stack and frost: Place the second cake layer on top. Frost the top and sides of the cake with the mocha buttercream frosting.

5. Decorate and Serve:

• Garnish: For an extra touch, you can garnish the cake with chocolate shavings, cocoa powder, or espresso beans.
• Chill and serve: Refrigerate the cake for at least 30 minutes before serving to let the flavors meld. Slice and enjoy with a cup of coffee or tea!

Tips:

• Flavor adjustments: For a stronger coffee flavor, increase the amount of espresso powder in the buttercream.
• Rum substitute: If you prefer not to use alcohol, you can substitute the rum with 1 teaspoon of rum extract or omit it entirely.
• Make ahead: The cake layers and filling can be made a day ahead. Just assemble and frost the cake when you’re ready to serve.

Enjoy your rich and decadent Mocha Layer Cake with Chocolate-Rum Cream Filling—a true indulgence for chocolate and coffee lovers alike!