A Mocha Layer Cake with Chocolate-Rum Cream Filling is a rich and indulgent dessert that combines the deep flavors of coffee, chocolate, and rum. Here’s a recipe to guide you through making this decadent cake.
Mocha Layer Cake with Chocolate-Rum Cream Filling
Ingredients:
For the Mocha Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsweetened cocoa powder
- 1 cup strong brewed coffee (cooled)
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
For the Chocolate-Rum Cream Filling:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp dark rum (or to taste)
- 1/2 tsp vanilla extract
For the Chocolate Ganache (optional for topping):
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions:
For the Mocha Cake:
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
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Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
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Combine the wet ingredients: In a separate bowl, mix the brewed coffee, milk, and vanilla extract. Set aside.
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Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
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Add eggs and sour cream: Beat in the eggs one at a time, ensuring each is incorporated. Add the sour cream and mix until well combined.
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Alternate adding dry ingredients and wet ingredients: With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the coffee mixture. Start and end with the dry ingredients. Mix until just combined.
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Bake the cake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
For the Chocolate-Rum Cream Filling:
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Melt the chocolate: In a microwave-safe bowl, heat the chocolate chips in 20-30 second intervals, stirring between each, until fully melted and smooth. Let the melted chocolate cool slightly.
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Whip the cream: In a chilled mixing bowl, whip the heavy cream and powdered sugar until soft peaks form (about 3-4 minutes).
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Combine with chocolate and rum: Gently fold the melted chocolate, rum, and vanilla extract into the whipped cream until the mixture is smooth and fluffy. Be careful not to deflate the whipped cream.
Assembling the Cake:
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Level the cakes (optional): If the cakes have domed during baking, use a serrated knife to level the tops so the layers are even.
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Add the filling: Place one cake layer on a serving plate. Spread a generous amount of the chocolate-rum cream filling on top, smoothing it into an even layer.
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Top with the second cake layer: Place the second cake layer on top of the filling.
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Chill the cake: To help set the filling, chill the cake for about 30 minutes before adding any ganache or serving.
For the Chocolate Ganache (Optional):
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Make the ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate chips in a bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
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Drizzle over the cake: Pour the ganache over the top of the cake, letting it drip down the sides. You can use a spatula to spread it evenly if desired.
Serve and Enjoy:
- Slice and serve this decadent mocha layer cake with a cup of coffee or your favorite dessert drink.
- The cake can be stored in the fridge for up to 3 days.
This cake is rich and flavorful with the combination of mocha, chocolate, and rum, making it perfect for special occasions or a treat for chocolate lovers. Let me know if you need help with any part of the recipe!