Mocha Layer Cake with Chocolate-Rum Cream Filling

This cake features tender, coffee-kissed layers, a rich and boozy rum-chocolate filling, and a silky mocha frosting for the ultimate indulgence.

Yields: One 3-layer, 8-inch cake (12-16 servings)
Prep time: 1 hour
Cook time: 25-30 minutes
Chill time: 1 hour (recommended)

For the Mocha Cake Layers:

For the Chocolate-Rum Cream Filling:

For the Mocha Buttercream Frosting:

1 ½ cups (3 sticks / 340g) unsalted butter, softened to room temperature
4-5 cups (480-600g) powdered sugar, sifted
½ cup (50g) unsweetened cocoa powder, sifted
2-3 tablespoons strong brewed coffee, cooled (or 1 tablespoon instant espresso powder dissolved in 2 tablespoons hot water, then cooled)
2 teaspoons vanilla extract
2-4 tablespoons heavy cream or milk, as needed
Pinch of salt

For Garnish (optional):

1. Make the Mocha Cake Layers:

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl or large measuring cup, whisk together the eggs, buttermilk, hot coffee, oil, and vanilla.
With the mixer on low speed, gradually add the wet ingredients to the dry ingredients. Mix until just combined; the batter will be thin.
Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 15 minutes, then invert them onto a wire rack to cool completely. It is crucial the cakes are completely cool before assembling.

2. Make the Chocolate-Rum Cream Filling:

Chill a large mixing bowl and beaters/whisk attachment for 15 minutes.
Pour the cold heavy cream into the chilled bowl. Beat on medium-high speed until soft peaks form.
In a separate bowl, sift together the powdered sugar and cocoa powder.
Gradually add the sugar-cocoa mixture to the whipped cream, followed by the rum, vanilla, and salt.
Beat on high speed until stiff peaks form. Be careful not to over-whip. Cover and refrigerate until ready to use.

3. Make the Mocha Buttercream Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until completely smooth and creamy (about 2-3 minutes).
With the mixer on low, gradually add 4 cups of powdered sugar, the sifted cocoa powder, and salt. Mix until combined.
Add the cooled coffee and vanilla extract. Increase speed to medium-high and beat for 2 minutes.
If the frosting is too thin, add more powdered sugar. If it’s too thick, add a tablespoon of heavy cream at a time until desired consistency is reached.

4. Assemble the Cake:

Place one cooled cake layer on your serving plate or cake stand. Spread the entire batch of Chocolate-Rum Cream Filling evenly over the top, going right to the edges.
Carefully place the second cake layer on top and press down gently. Spread a thin layer of mocha buttercream over it (this is a “crumb coat” for the filling).
Place the final cake layer on top, bottom-side up for a flat surface.
Frost the Cake: Apply a thin layer of mocha buttercream over the entire cake to create a “crumb coat.” Refrigerate for 20 minutes to set. This will trap any loose crumbs.
Once set, frost the cake with the remaining mocha buttercream, creating a smooth or swirled finish.
Garnish with chocolate shavings and chocolate-covered coffee beans, if desired.

5. Serve and Store:

For the cleanest slices, refrigerate the cake for at least 1 hour before serving.
Store the cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for 20-30 minutes before serving for the best texture and flavor.

Enjoy this incredibly rich and flavorful masterpiece

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