☕🍫 Mocha Layer Cake with Chocolate-Rum Cream Filling 🍰✨

This Mocha Layer Cake is pure indulgence! Rich coffee-infused sponge cake, layered with a decadent chocolate-rum cream filling, and finished with a silky ganache. Every bite melts in your mouth, with a perfect balance of chocolate, coffee, and a hint of rum. 🍫☕

Whether you’re celebrating a special occasion or just craving an elegant dessert, this cake is a showstopper that will impress everyone! 😍✨

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🛒 Ingredients

For the Mocha Cake:

🥚 4 large eggs
🍬 1 cup (200g) granulated sugar
🌿 1 tsp vanilla extract
☕ ½ cup (120ml) strong brewed coffee (cooled)
🥛 ½ cup (120ml) buttermilk
🌾 2 cups (250g) all-purpose flour
🍫 ½ cup (50g) cocoa powder
🧂 ½ tsp salt
🛖 1 ½ tsp baking powder
🎂 1 tsp baking soda
🛢 ½ cup (120ml) vegetable oil

For the Chocolate-Rum Cream Filling:

🍫 6 oz (170g) dark chocolate, chopped
🥛 1 cup (240ml) heavy cream
🌿 1 tbsp rum (or rum extract for a milder taste)
🍬 2 tbsp powdered sugar (optional, for extra sweetness)

For the Chocolate Ganache Topping:

🍫 6 oz (170g) dark chocolate, chopped
🥛 ¾ cup (180ml) heavy cream
🌿 1 tsp rum (optional)

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👩‍🍳 How to Make Mocha Layer Cake with Chocolate-Rum Cream

1️⃣ Bake the Mocha Cake

1️⃣ Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) cake pans with parchment paper.
2️⃣ In a bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda.
3️⃣ In another bowl, beat the eggs and sugar until light and fluffy (about 3 minutes).
4️⃣ Add vanilla, buttermilk, coffee, and oil. Mix well.
5️⃣ Gradually add the dry ingredients and mix until smooth.
6️⃣ Divide batter between the two pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7️⃣ Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.