site stats

Mocha Layer Cake with Chocolate-Rum Cream Filling


Definitely! This is a recipe for a scrumptious Mocha Layer Cake with Chocolate-Rum Cream Filling:


For the Mocha Cake:

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 2 giant eggs
  • 1 cup entire milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup sizzling brewed espresso (or 1 cup sizzling water blended with 2 tablespoons prompt espresso)

For the Chocolate-Rum Cream Filling:

  • 8 oz (225g) semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons darkish rum

For the Mocha Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons prompt espresso granules, dissolved in 2 tablespoons sizzling water


For the Mocha Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch spherical cake pans.
  2. In a big bowl, whisk collectively flour, cocoa powder, baking powder, baking soda, and salt.
  3. In one other bowl, beat sugar and eggs till gentle and fluffy. Add milk, vegetable oil, and vanilla extract, mixing nicely.
  4. Steadily add the dry elements to the moist elements, alternating with the new espresso, starting and ending with the dry elements. Combine till simply mixed.
  5. Divide the batter evenly among the many ready pans. Bake for 25-Half-hour or till a toothpick inserted into the middle comes out clear. Enable the desserts to chill within the pans for 10 minutes earlier than transferring to a wire rack to chill utterly.

For the Chocolate-Rum Cream Filling:

  1. Place finely chopped chocolate in a heatproof bowl.
  2. In a small saucepan, warmth the cream till it simply begins to simmer. Pour the new cream over the chopped chocolate. Let it sit for a minute, then stir till easy.
  3. Add butter and rum to the chocolate combination, stirring till the butter is melted and the filling is nicely mixed. Let it cool to room temperature.

For the Mocha Buttercream Frosting:

  1. In a big bowl, beat softened butter till creamy. Steadily add powdered sugar and cocoa powder, mixing nicely.
  2. Add vanilla extract and dissolved prompt espresso, beating till easy and fluffy.

Assembling the Cake:

  1. Place one layer of the mocha cake on a serving plate. Unfold a layer of the chocolate-rum cream filling on prime.
  2. Add the second layer of cake and repeat the method with the filling.
  3. Place the third layer of cake on prime. Frost your complete cake with the mocha buttercream frosting.
  4. Non-obligatory: Garnish with chocolate shavings or cocoa powder.
  5. Chill the cake within the fridge for a few hours earlier than serving to permit the flavors to meld.

Take pleasure in your decadent Mocha Layer Cake with Chocolate-Rum Cream Filling!

Leave a Reply

Your email address will not be published. Required fields are marked *