Mocha Layer Cake with Chocolate-Rum Cream Filling
Ingredients:
For the Mocha Cake Layers:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup strong brewed coffee (hot)
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
For the Chocolate-Rum Cream Filling:
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp dark rum (adjust to taste)
- 4 oz semi-sweet chocolate, melted and cooled
Instructions:
Make the Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together hot coffee, buttermilk, oil, eggs, and vanilla.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Chocolate-Rum Cream Filling:
- In a large bowl, beat the cream cheese until smooth and creamy.
- In a separate chilled bowl, whip the heavy cream with powdered sugar and cocoa powder until soft peaks form.
- Gently fold the whipped cream into the cream cheese until combined.
- Stir in the melted chocolate and dark rum until fully incorporated.
- Refrigerate the filling until firm enough to spread (about 30 minutes).
Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread a generous layer of the chocolate-rum cream filling over the cake.
- Repeat with the second and third layers, finishing with the filling on top.
- Optionally, garnish with chocolate shavings, cocoa powder dusting, or coffee beans.