Mocha Layer Cake with Chocolate-Rum Cream Filling


For the Mocha Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot, strong brewed coffee

For the Chocolate-Rum Cream Filling:

  • 1 cup heavy whipping cream
  • 8 oz semisweet chocolate, chopped
  • 1 tablespoon unsalted butter
  • 2 tablespoons dark rum

For the Mocha Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 cup strong brewed coffee, cooled


Making the Mocha Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and beat on medium speed until well combined.
  4. Gradually add the hot coffee to the batter, mixing on low speed until smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to wire racks to cool completely.

Making the Chocolate-Rum Cream Filling:

  1. In a small saucepan, heat the heavy cream until it begins to simmer. Do not boil.
  2. Remove from heat and add the chopped chocolate and butter, stirring until completely melted and smooth.
  3. Stir in the dark rum.
  4. Let the mixture cool to room temperature, then refrigerate until thickened, about 1 hour. Stir occasionally.

Making the Mocha Buttercream Frosting:

  1. In a large mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
  3. Add the vanilla extract and cooled coffee, and beat on high speed until light and fluffy.

Assembling the Cake:

  1. Place one cake layer on a serving plate.
  2. Spread the chocolate-rum cream filling evenly over the top of the first cake layer.
  3. Place the second cake layer on top of the filling.
  4. Frost the top and sides of the cake with the mocha buttercream frosting.
  5. Optional: Garnish with chocolate shavings or a dusting of cocoa powder.


  • Slice and serve the cake at room temperature. Enjoy with a cup of coffee or a glass of milk.

This decadent mocha layer cake with a rich chocolate-rum cream filling and mocha buttercream frosting is perfect for special occasions or a delightful treat for chocolate lovers!

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