Mocha Layer Cake

This decadent Mocha Layer Cake is a dessert that brings together the rich, bold flavors of coffee and chocolate. Perfect for any special occasion, this cake pairs moist mocha-infused layers with a luscious chocolate-rum cream filling that adds a luxurious, slightly boozy touch.

Ingredients

Mocha Cake Layers:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 1 cup strong brewed coffee (cooled)
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract

Chocolate-Rum Cream Filling:

• 1 ½ cups heavy whipping cream
• 1 ½ cups dark chocolate (chopped)
• 2 tbsp rum (dark or spiced)

Chocolate Ganache (optional):

• 1 cup dark chocolate (chopped)
• ½ cup heavy cream
• 1 tbsp butter

Instructions

For the Mocha Cake Layers:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the coffee, buttermilk, oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.
5. Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the Chocolate-Rum Cream Filling:

1. Heat the heavy cream in a small saucepan until it begins to simmer, then remove from heat.
2. Add the chopped chocolate and let it sit for 5 minutes before stirring until smooth.
3. Stir in the rum, then let the mixture cool to room temperature. Once cooled, whip the mixture with an electric mixer until it becomes light and fluffy.

For the Chocolate Ganache (optional):

1. Heat the heavy cream in a small saucepan until it just begins to boil.
2. Remove from heat and add the chopped chocolate and butter. Let it sit for a few minutes, then stir until smooth and glossy.
3. Let the ganache cool slightly before pouring it over the cake for a glossy finish.

Assembly:

1. Once the cake layers have cooled, place one layer on a serving plate.
2. Spread the chocolate-rum cream filling evenly over the first layer.
3. Place the second cake layer on top, and press down gently.
4. If using ganache, pour it over the top of the cake and let it drip down the sides.
5. Allow the cake to set in the refrigerator for at least an hour before serving. Enjoy!