Mocha Layer Cake with Chocolate-Rum Cream Filling

A Mocha Layer Cake with Chocolate-Rum Cream Filling sounds like a delightful and indulgent dessert! Here’s a basic recipe for you to try:

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup strong brewed coffee, cooled
• 1 cup buttermilk

For the Chocolate-Rum Cream Filling:

• 2 cups heavy cream
• 8 ounces semisweet chocolate, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons dark rum
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (adjust to taste)

For the Mocha Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon instant coffee granules
• 1/4 cup strong brewed coffee, cooled
• 2 tablespoons dark rum (optional)
• 1 teaspoon vanilla extract

Instructions:

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in the brewed coffee until the batter is smooth.
7. Divide the batter evenly among the prepared pans and smooth the tops.
8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Chocolate-Rum Cream Filling:

1. In a saucepan, heat the heavy cream until it just begins to simmer.
2. Pour the hot cream over the chopped chocolate and let it sit for a minute to melt.
3. Stir until smooth, then add the butter, rum, vanilla extract, and powdered sugar. Mix until well combined.
4. Let the filling cool to room temperature before using.

For the Mocha Buttercream Frosting:

1. In a large bowl, beat the softened butter until creamy.
2. Add the powdered sugar, cocoa powder, instant coffee granules, brewed coffee, rum (if using), and vanilla extract.
3. Beat on medium-high speed until smooth and fluffy.

Assembling the Cake:

1. Place one cake layer on a serving plate. Spread a layer of chocolate-rum cream filling over the cake.
2. Repeat with the remaining layers.
3. Frost the entire cake with the mocha buttercream frosting.
4. Decorate the cake as desired.

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