🍰 Mocha Layer Cake with Chocolate-Rum Cream Filling

☕ Cake Ingredients

• 2 cups all-purpose flour

• 2 cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 2 large eggs

• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 min)

• 1 cup strong brewed coffee, cooled

• ½ cup vegetable oil

• 2 teaspoons vanilla extract

🍫 Chocolate-Rum Cream Filling

• 1 cup heavy cream

• 1 cup semisweet chocolate chips or chopped chocolate

• 2 tablespoons unsalted butter

• 2 tablespoons dark rum (or 1 teaspoon rum extract for nonalcoholic)

• Pinch of salt

🎂 Mocha Frosting (optional but recommended)

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• ¼ cup cocoa powder

• 1½ tablespoons instant espresso powder (dissolved in 1 tbsp hot water)

• 1 teaspoon vanilla extract

• 2–3 tablespoons heavy cream (to adjust consistency)

🧁 Instructions

1. Make the cake layers

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or three 8-inch pans) and line bottoms with parchment.

2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.

3. In another bowl, whisk together eggs, buttermilk, coffee, oil, and vanilla.

4. Add wet ingredients to dry ingredients and whisk until smooth (batter will be thin — that’s good!).

5. Divide evenly among pans and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.

6. Cool in pans 10 minutes, then remove and cool completely on wire racks.

2. Make the Chocolate-Rum Cream Filling

1. Heat heavy cream in a saucepan until just simmering (don’t boil).

2. Pour over chocolate chips and butter in a heatproof bowl. Let sit 2–3 minutes, then whisk until smooth and glossy.

3. Stir in rum and salt.

4. Chill for 30–45 minutes until thickened but spreadable (like a smooth frosting).

3. Make the Mocha Frosting (optional)

1. Beat butter until creamy.

2. Add powdered sugar, cocoa powder, dissolved espresso, and vanilla.

3. Beat until smooth, adding cream a tablespoon at a time until you get a fluffy, spreadable consistency.

4. Assemble the cake

1. Place one cake layer on a serving plate. Spread half of the Chocolate-Rum Cream Filling over the top.

2. Add the second cake layer and spread remaining filling.

3. If using a third layer, repeat and top with frosting.

4. Frost the sides and top with Mocha Frosting if desired.