Mocha Layer Cake with Chocolate-Rum Cream Filling

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Here’s a detailed recipe for Mocha Layer Cake with Chocolate-Rum Cream Filling, complete with its history, ingredients, instructions, and more.

Mocha Layer Cake with Chocolate-Rum Cream Filling

Introduction

Mocha Layer Cake is a luxurious dessert that combines the rich flavors of coffee and chocolate into a harmonious blend. This cake is layered with a decadent chocolate-rum cream filling, making it an indulgent treat for special occasions. The deep, bittersweet notes of coffee complement the smooth, creamy chocolate, while the hint of rum adds sophistication. Perfect for birthdays, celebrations, or just as a treat for coffee and chocolate lovers, this cake is sure to impress.

History of Mocha Layer Cake

The term “mocha” originates from the Mocha region in Yemen, which was historically known for its high-quality coffee beans with natural chocolatey undertones. Over time, the combination of coffee and chocolate gained popularity in desserts, especially in European patisseries. The mocha layer cake evolved as a fusion of traditional coffee cakes and rich chocolate tortes, becoming a favorite in France, Italy, and later, worldwide. Adding rum to the chocolate cream filling enhances the complexity of flavors, a technique often used in gourmet patisserie.

Ingredients

For the Mocha Cake Layers:

  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup (180ml) strong brewed coffee, cooled
  • ½ cup (120ml) whole milk

For the Chocolate-Rum Cream Filling:

  • 1 cup (240ml) heavy cream
  • 8 oz (225g) dark chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons dark rum

For the Mocha Buttercream Frosting:

  • 1 ½ cups (340g) unsalted butter, softened
  • 4 cups (500g) powdered sugar
  • ¼ cup (60ml) strong brewed coffee, cooled
  • ½ teaspoon vanilla extract
  • ¼ cup (30g) cocoa powder

For Garnish (Optional):

  • Chocolate shavings
  • Cocoa powder for dusting
  • Coffee beans

Instructions

Step 1: Prepare the Mocha Cake Layers

  1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch (20cm) cake pans with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Alternate adding dry ingredients and liquids: Mix in one-third of the flour mixture, followed by half of the coffee and milk. Repeat, ending with the flour mixture.
  6. Divide batter evenly among the prepared pans and smooth the tops.
  7. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Chocolate-Rum Cream Filling

  1. In a small saucepan, heat heavy cream over medium heat until just simmering.
  2. Remove from heat and pour over chopped dark chocolate and butter in a heatproof bowl. Let sit for 1–2 minutes.
  3. Whisk until smooth, then stir in the dark rum.
  4. Let the mixture cool until it thickens into a spreadable consistency, about 30 minutes.

Step 3: Prepare the Mocha Buttercream Frosting

  1. Beat butter until creamy, about 2 minutes.
  2. Gradually add powdered sugar, cocoa powder, and vanilla extract.
  3. Slowly drizzle in brewed coffee while beating until fluffy and smooth.

Step 4: Assemble the Cake

  1. Place one cake layer on a serving plate. Spread half of the chocolate-rum filling evenly over the top.
  2. Repeat with the second cake layer and the remaining filling.
  3. Place the final cake layer on top and cover the entire cake with mocha buttercream frosting.
  4. Smooth the frosting using an offset spatula and decorate with chocolate shavings and coffee beans.

Serving & Storage

  • Let the cake sit at room temperature for 30 minutes before serving to allow flavors to meld.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • For best texture, bring to room temperature before serving.

Why People Love This Cake

  1. Coffee & Chocolate Perfection – The combination of deep coffee and dark chocolate makes this cake a dream for mocha lovers.
  2. Decadent Texture – The moist cake, creamy filling, and rich frosting create a perfect balance.
  3. Elegant & Impressive – A stunning cake for birthdays, anniversaries, or coffee-themed celebrations.
  4. Boozy Twist – The hint of rum in the chocolate filling adds an extra layer of flavor.

Conclusion

This Mocha Layer Cake with Chocolate-Rum Cream Filling is an irresistible dessert that blends bold coffee, rich chocolate, and a touch of rum. Its history, elegance, and depth of flavor make it a standout choice for any gathering. Whether you’re a seasoned baker or trying something new, this cake is sure to be a showstopper.

Would you like variations, such as making it alcohol-free or gluten-free?

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