Here’s a full recipe that brings together soft mocha cake layers, a luscious chocolate-rum filling, and a silky ganache or whipped topping.
🎂 Mocha Layer Cake with Chocolate-Rum Cream Filling
🕒 Prep: 40 min | Bake: 25–30 min | Chill: 2+ hrs
🍽️ Serves: 10–12
🍰 Cake Ingredients (Mocha Layers)
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2 cups all-purpose flour
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1 ½ tsp baking soda
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½ tsp salt
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¾ cup unsweetened cocoa powder
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1 tbsp instant espresso powder or strong instant coffee
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1 cup hot water
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1 cup unsalted butter, softened
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1 ¾ cups granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 cup sour cream or buttermilk
🍫 Chocolate-Rum Cream Filling
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1 cup heavy cream
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8 oz semi-sweet chocolate, finely chopped
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2 tbsp dark rum (or substitute with 1 tsp rum extract)
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1 tbsp butter (optional, for shine)
🍫 Optional Chocolate Ganache Topping
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½ cup heavy cream
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4 oz semi-sweet chocolate, chopped
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1 tbsp rum (optional)
👩🍳 Instructions
1. Prepare the Cake Layers
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line bottoms with parchment paper.
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In a bowl, mix hot water, cocoa powder, and espresso powder until smooth. Let cool.
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In another bowl, whisk flour, baking soda, and salt.
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In a large mixing bowl, cream butter and sugar until light and fluffy (about 3 minutes).
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Beat in eggs, one at a time. Add vanilla.
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Mix in the cocoa/coffee mixture and sour cream.
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Gradually add dry ingredients, mixing just until combined.
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Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
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Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Chocolate-Rum Cream Filling
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In a saucepan, heat heavy cream just until it begins to simmer.
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Remove from heat and pour over the chopped chocolate.
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Let sit 1–2 minutes, then whisk until smooth.
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Stir in rum and butter. Chill in the refrigerator for about 1–2 hours, stirring occasionally, until it’s thick and spreadable (like frosting).
3. Assemble the Cake
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Place one cake layer on a serving plate.
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Spread the chocolate-rum filling evenly over the top.
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Top with the second cake layer.
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Optional: Chill the cake for 20–30 minutes to firm up before frosting.
4. Add the Ganache (Optional)
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Heat ½ cup cream just until simmering.
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Pour over 4 oz chopped chocolate and stir until smooth.
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Mix in 1 tbsp rum (optional).
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Pour over the top of the cake and let it gently drip down the sides.
🍽️ To Serve
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Garnish with chocolate curls, coffee beans, or whipped cream.
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Slice with a warm knife for clean cuts.
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Store in the fridge, but bring to room temperature before serving for best texture.
✅ Tips
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Don’t skip the espresso powder — it intensifies the chocolate flavor beautifully.
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You can use rum extract for a non-alcoholic version.
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This cake can be made a day ahead — the flavors deepen overnight!
Would you like a printable recipe card or a version with boozy syrup brushed between layers for extra indulgence?
