Mocha Layer Cake with Chocolate-Rum Cream Filling

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot brewed coffee

For the Chocolate-Rum Cream Filling:

• 1 1/2 cups heavy cream
• 8 ounces semisweet chocolate, chopped
• 2 tablespoons dark rum
• 1 teaspoon vanilla extract

For the Mocha Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water
• 1/4 cup whole milk
• 2 teaspoons vanilla extract

Instructions

Cake:

1. Prepare the Oven and Pans:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
   • Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
   • Slowly add the hot brewed coffee to the batter, mixing until smooth. The batter will be thin.
4. Bake:
   • Pour the batter evenly into the prepared cake pans.
   • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.

Chocolate-Rum Cream Filling:

1. Heat Cream:
   • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Melt Chocolate:
   • Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes.
   • Stir until the chocolate is completely melted and the mixture is smooth.
3. Add Rum and Vanilla:
   • Stir in the dark rum and vanilla extract.
   • Let the mixture cool to room temperature, then refrigerate until it is thick enough to spread.

Mocha Frosting:

1. Beat Butter:
   • In a large bowl, beat the softened butter until creamy.
2. Add Dry Ingredients:
   • Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
3. Add Coffee Mixture:
   • Add the dissolved coffee granules, milk, and vanilla extract. Beat on high speed until the frosting is smooth and fluffy.

Assembly

1. Layer the Cakes:
   • Place one cake layer on a serving plate. Spread the chocolate-rum cream filling evenly over the top.
   • Place the second cake layer on top of the filling.
2. Frost the Cake:
   • Spread the mocha frosting evenly over the top and sides of the cake.

Serving

• Serve:
  • Slice and enjoy this decadent Mocha Layer Cake with Chocolate-Rum Cream Filling.

Nutrition (Per Serving)

• Calories: 450
• Total Fat: 25g
  • Saturated Fat: 15g
• Cholesterol: 70mg
• Sodium: 300mg
• Total Carbohydrates: 55g
  • Dietary Fiber: 3g
  • Sugars: 40g
• Protein: 5g