Ingredients

For the Mocha Cake:

2 cups all-purpose flour – Provides the base for the cake.
2 cups granulated sugar – For sweetness and moisture.
1 cup unsweetened cocoa powder – Adds richness and chocolate flavor.
1 1/2 teaspoons baking soda – For leavening.
1 1/2 teaspoons baking powder – To help the cake rise.
1 teaspoon salt – Enhances the flavors.
2 large eggs – For structure and moisture.
1 cup brewed coffee, cooled – Adds the mocha flavor.
1 cup buttermilk – For tenderness and moisture.
1/2 cup vegetable oil – Provides richness and moisture.
2 teaspoons vanilla extract – Adds warmth to the flavor.

For the Chocolate-Rum Cream Filling:

1 cup heavy whipping cream – Forms the creamy base.
8 oz semi-sweet chocolate, chopped – For a rich, smooth chocolate flavor.
2 tablespoons dark rum – Enhances the chocolate with a subtle warmth.
2 tablespoons powdered sugar – Adds sweetness and lightens the texture.
1 teaspoon vanilla extract – Balances the flavors.

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the Oven and Prepare the Cake Pans:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.

2. Make the Mocha Cake Batter:

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir to combine. Add the eggs, brewed coffee, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed for 2-3 minutes until the batter is smooth and well-combined.

3. Bake the Mocha Cake:

Divide the cake batter evenly between the two 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 before transferring them to a wire rack to cool completely.

4. Prepare the Chocolate-Rum Cream Filling:

In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil). Remove from heat and stir in the chopped semi-sweet chocolate. Let it sit for a minute to melt the chocolate, then whisk until the mixture is smooth and glossy.

Stir in the dark rum and powdered sugar. Allow the mixture to cool slightly. Then, cover and refrigerate it for about 1 hour, or until it thickens to a spreadable consistency.

5. Assemble the Mocha Layer Cake:

Once the cake layers have completely cooled, use a serrated knife to level the tops if necessary. Place the first layer of cake on a serving platter or cake stand. Spread a generous layer of the chocolate-rum cream filling over the cake.

Place the second cake layer on top and spread the remaining filling evenly across the top and sides of the cake.

6. Decorate and Serve:

If desired, garnish the top of the cake with shaved chocolate, chocolate chips, or a dusting of cocoa powder for added elegance. Slice and serve this indulgent dessert chilled or at room temperature.