Ingredients:
For the Mocha Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
2 tbsp instant coffee granules
For the Chocolate Rum Filling:
1 cup heavy cream
8 oz semi-sweet chocolate, finely chopped
2 tbsp unsalted butter
3 tbsp dark rum
For the Mocha Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
1/4 cup strong brewed coffee, cooled
2 tbsp dark rum
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Sift the flour, sugar, baking soda, cocoa powder, baking powder, and salt in a large basin.
Combine the dry ingredients with the eggs, milk, oil, and vanilla essence. Beat at a medium speed until well blended.
In the boiling water, dissolve the instant coffee granules.
. Add this to the batter and mix on low speed until just combined. The batter will be thin.
Using the prepared cake pans, distribute the batter equally.
Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean.
Cool the cakes in the pans for 10 minutes, then remove them to wire racks to cool completely.
Meanwhile, prepare the Chocolate Rum Filling.
The heavy cream should be heated in a small saucepan over medium heat until it starts to boil.
Chop the chocolate and put it in a heatproof basin. After covering the chocolate with hot cream, leave it for five minutes.
Add the butter and stir until the chocolate and butter are completely melted and the mixture is smooth.
Stir in the rum. After allowing the filling to reach room temperature, chill it in the refrigerator until it becomes thick enough to spread.
To make the Mocha Buttercream Frosting, beat the softened butter in a large bowl until creamy.
Add the cocoa powder and powdered sugar gradually, mixing on low speed until mixed.
Add the vanilla extract, brewed coffee, and rum. Beat on medium-high speed until the frosting is smooth and fluffy.
Place one cake layer on a serving platter to begin assembling the cake.
Spread half of the chocolate rum filling over the top.
Place the second cake layer on top and spread the remaining chocolate rum filling over it.
Top with the third cake layer.
Frost the entire cake with the mocha buttercream frosting.
Optional Decoration:
Garnish the cake with chocolate shavings or curls for an elegant touch.
You can also add coffee beans dipped in chocolate as an extra decorative element.
Tips:
Make sure all your ingredients are at room temperature before starting the baking process.
Spread the chocolate rum filling over the cake after a few minutes at room temperature if it’s too stiff.
You can add more instant coffee granules to the cake if you want a stronger coffee taste.
Enjoy this decadent and flavorful Mocha Layer Cake with its rich chocolate and rum filling, topped with a luscious mocha buttercream frosting. It’s a perfect dessert for special occasions or when you want to treat yourself to a delicious homemade cake.