Mocha Layer Cake with Chocolate-Rum Cream Filling

Mocha Layer Cake with Chocolate-Rum Cream Filling is a decadent and rich dessert that is perfect for any special occasion. Here’s how you can prepare this recipe:


For the cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee

For the filling:

  • 2 cups heavy cream
  • 1 cup semisweet chocolate chips
  • 2 tablespoons unsalted butter
  • 2 tablespoons dark rum

For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 4 tablespoons heavy cream
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans and set aside.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and whisk until just combined.
  5. Gradually pour in the hot brewed coffee and whisk until the batter is smooth.

  1. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  3. While the cakes are cooling, prepare the filling. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  4. Remove the saucepan from the heat and stir in the chocolate chips, butter, and dark rum. Stir until the chocolate is completely melted and the mixture is smooth.
  5. Transfer the chocolate mixture to a mixing bowl and let it cool in the fridge until it becomes thick and spreadable.
  6. To prepare the frosting, beat the softened butter in a large mixing bowl until light and fluffy. Gradually add in the powdered sugar, cocoa powder, heavy cream, and vanilla extract, and beat until the frosting is smooth and creamy.

  1. To assemble the cake, place one cake layer on a serving plate or cake stand. Spread the chocolate-rum cream filling on top of the cake layer, then place the second cake layer on top.
  2. Spread the frosting on top and around the sides of the cake until it is completely covered.
  3. Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
  4. Serve the Mocha Layer Cake with Chocolate-Rum Cream Filling and enjoy!

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