Mocha Layer Cake with Chocolate-Rum Cream Filling

This decadent Mocha Layer Cake is enriched with the robust flavors of coffee and chocolate, complemented by a luscious chocolate-rum cream filling. Perfect for special occasions or a delightful treat for any chocolate lover.


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
  • 1 cup buttermilk, at room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
For the Chocolate-Rum Cream Filling:
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons dark rum
For the Mocha Frosting:
  • 1 cup unsalted butter, room temperature
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup strong brewed coffee, cooled
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt


For 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, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
  4. Gradually add the hot coffee to the batter, mixing until smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the Chocolate-Rum Cream Filling:
  1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  2. Remove from heat and pour the hot cream over the chopped chocolate in a heatproof bowl.
  3. Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
  4. Stir in the butter and rum until fully incorporated.
  5. Allow the mixture to cool to room temperature, then refrigerate until thickened to a spreadable consistency, about 1 hour.
For the Mocha Frosting:
  1. In a large mixing bowl, beat the butter until creamy.
  2. Gradually add the powdered sugar and cocoa powder, beating until smooth.
  3. Add the coffee, vanilla extract, and salt, and continue to beat until the frosting is 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 layer.
  3. Place the second cake layer on top of the filling.
  4. Frost the top and sides of the cake with the mocha frosting.
  5. Decorate as desired and serve.

Enjoy your Mocha Layer Cake with Chocolate-Rum Cream Filling!

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