Mocha Layer Cake with Chocolate Rum Cream Filling
Indulge in decadence with this Mocha Layer Cake with Chocolate Rum Cream Filling, a show-stopping dessert perfect for any celebration. Rich, moist layers of chocolate cake are infused with the bold flavor of freshly brewed coffee, creating the perfect harmony between sweet and bittersweet notes. Sandwiched between each layer is a luscious chocolate rum cream filling, whipped to perfection with semi-sweet chocolate, dark rum, and butter for a silky, slightly boozy treat. To top it all off, the cake is cloaked in a glossy dark chocolate ganache, elegantly dripping down the sides for a polished bakery-style finish. Whether it's a dinner party or a special occasion, this mocha cake promises to delight with its complex flavors, stunning presentation, and irresistible texture.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 cups Granulated sugar
- 0.75 cups Vegetable oil
- 3 large Eggs
- 1 tablespoon Vanilla extract
- 1 cup Freshly brewed strong coffee (cooled)
- 0.5 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Semi-sweet chocolate chips
- 2 cups Powdered sugar
- 2 tablespoons Dark rum
- 0.5 cups Butter (softened)
- 6 ounces Dark chocolate (for ganache)
- 0.75 cups Heavy cream (for ganache)
- 2 tablespoons Confectioner's sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract with an electric mixer until smooth and creamy, about 2-3 minutes.
Gradually add the dry ingredients to the wet mixture, alternating with the coffee and milk in three additions, beginning and ending with the dry ingredients. Mix until just combined.
Evenly divide the batter among the prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the chocolate rum cream filling, heat the heavy cream in a small saucepan until just simmering. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 3 minutes, then whisk until smooth.
Add the powdered sugar, rum, and softened butter to the chocolate mixture. Beat with an electric mixer until the mixture is fluffy and spreadable. Cover and refrigerate for 20 minutes.
To assemble the cake, place one cake layer on a serving plate. Spread a generous layer of the chocolate rum cream filling evenly over the top. Repeat with the next layer and filling, then top with the final cake layer.
For the ganache, heat the heavy cream over low heat until it begins to simmer. Pour over the chopped dark chocolate in a medium bowl and let stand for 2-3 minutes. Whisk until smooth and glossy.
Pour the ganache over the top of the assembled cake, letting it drip down the sides for a polished finish. Smooth the top with an offset spatula, if needed.
Allow the cake to set for 30 minutes at room temperature or chill in the refrigerator for 15 minutes if needed.
Optional: Dust the top with confectioner's sugar for a decorative touch before serving.
Slice and enjoy!
Nutrition Facts
Calories |
10167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 563.4 g | 722% | |
| Saturated Fat | 267.8 g | 1339% | |
| Polyunsaturated Fat | 100.9 g | ||
| Cholesterol | 1272 mg | 424% | |
| Sodium | 5095 mg | 222% | |
| Total Carbohydrate | 1285.3 g | 467% | |
| Dietary Fiber | 101.4 g | 362% | |
| Total Sugars | 884.4 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 736 mg | 57% | |
| Iron | 71.7 mg | 398% | |
| Potassium | 4609 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
