Mocha Layer Cake Filled with Chocolate and Rum — Full Recipe
This mocha layer cake is rich, moist, and absolutely indulgent. With layers of coffee‑flavored chocolate cake, a smooth chocolate ganache, and a hint of rum in the filling, it’s a dessert that’s perfect for celebrations, special dinners, or anytime you want to impress.
⭐ Ingredients
For the Mocha Cake Layers
2 cups all‑purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup strong brewed coffee (cooled)
½ cup vegetable oil
½ cup milk
2 teaspoons vanilla extract
For the Chocolate‑Rum Filling
1 ½ cups heavy whipping cream
8 oz (about 230 g) semisweet chocolate, chopped
2–3 tablespoons dark rum (adjust to taste)
1 tablespoon unsalted butter (optional, for shine)
For the Chocolate Ganache
1 ½ cups heavy whipping cream
10 oz (about 280 g) dark chocolate, chopped
2 tablespoons butter (optional, for smoothness)
🍽️ Instructions
1. Bake the Cake Layers
Preheat the oven to 350°F (175°C).
Grease and flour three 8‑inch cake pans (or two heavier layers if you want thicker cakes).
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, cooled coffee, oil, milk, and vanilla until smooth.
Gradually add the wet ingredients to the dry mixture, stirring until well combined and smooth.
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Chocolate‑Rum Filling
In a saucepan over medium heat, warm the heavy cream until it just begins to simmer.
Remove from heat and pour over the chopped semisweet chocolate in a heat‑proof bowl.
Let it sit for 2–3 minutes, then stir until smooth.
Add the dark rum and stir to combine.
Tip: If you want a richer shine, stir in the tablespoon of butter at the end.
Cover and chill in the refrigerator until thickened but still spreadable.
3. Prepare the Chocolate Ganache
Heat the heavy cream in a small pot until it starts to simmer — don’t boil.
Pour over the chopped dark chocolate in a bowl.
Let it rest for 2–3 minutes, then stir until silky smooth.
Add the butter if you like your ganache extra glossy and rich.
Let it cool slightly so it thickens but remains pourable.
4. Assemble the Cake
Place the first cake layer on your serving plate or cake board.
Spread a thick layer of the chocolate‑rum filling evenly over the top.
Add the second cake layer and repeat with more filling.
Place the final cake layer on top.
Pour the chocolate ganache over the top, letting it drip gently down the sides for a beautiful finish.
Smooth the ganache with a spatula or decorate with swirls — your choice!
🍫 Serving Suggestions
✔ Garnish with chocolate shavings, coffee beans, or cocoa dust
✔ Serve with whipped cream or vanilla ice cream
✔ Pair with a cup of strong coffee or a glass of milk
