I WILLL STOP POSTING MAYBE IF THERE IS NO REACTIONS IN THIS POST Mocha Layer Cake with Chocolate-Rum Cream Filling

 

ngredients

For the Cake Layers

• 3 large eggs, separated Susan Recipes

• ¾ cup sugar Susan Recipes

• ¼ teaspoon salt Susan Recipes

• ¼ teaspoon cream of tartar Susan Recipes

• ¾ teaspoon instant coffee powder Susan Recipes

• 2/3 cup cake flour Susan Recipes

• 3 tablespoons unsweetened cocoa powder Susan Recipes

• ½ teaspoon baking soda Susan Recipes

• 1½ teaspoons vanilla extract chefyas.01basma.com+1

For the Syrup

• ¼ cup water foodista.com

• 2 tablespoons sugar recipequickandeasy.com

• 2 tablespoons dark rum foodista.com

For the Chocolate-Rum Cream Filling & Topping

• 4 cups heavy whipping cream foodista.com+1

• ¼ cup unsalted butter Susan Recipes

• ¼ cup (or ½ cup depending on version) sugar Susan Recipes+1

• ~20 ounces semisweet chocolate (finely chopped) plus additional for topping foodista.com

• ⅓ cup dark rum Susan Recipes

• 2 teaspoons vanilla extract foodista.com

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✅ Equipment & Prep

• Two 9-inch (or 8-inch) round cake pans

• Waxed or parchment paper for lining

• Mixing bowls, electric mixer

• Saucepan for cream mixture

• Long serrated knife for leveling

• Offset spatula or small spatula for filling/frosting

• Refrigerator space (the cake benefits from chilling)

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🍰 Step-by-Step Instructions

1. Make the Chocolate-Rum Cream Filling & Topping

1. In a heavy saucepan over medium-high heat, stir together the heavy cream, butter, and sugar until the sugar is fully dissolved and the cream just begins to simmer. foodista.com

2. Remove from heat. Add the finely chopped semisweet chocolate and whisk until melted and smooth. foodista.com+1

3. Whisk in the dark rum and vanilla extract until evenly combined. Susan Recipes

4. Transfer about 1 cup of this warm mixture into a small bowl; whisk additional chocolate (if desired) into this for the topping. Cover and let this small bowl stand at room temperature. chefyas.01basma.com

5. Transfer the remaining mixture to a large bowl; cover and refrigerate until cold and thickened (at least 6 hours or overnight). foodista.com+1

2. Make the Syrup

1. In a small saucepan over low heat, stir water and sugar until the sugar dissolves. foodista.com

2. Remove from heat and stir in the dark rum. Cover and let stand (up to 1 day) to allow flavors to meld. foodista.com

3. Bake the Cake Layers

1. Preheat the oven to 350°F (about 175°C) Susan Recipes

2. Butter two 9-inch round cake pans; line the bottoms with parchment or waxed paper; butter the paper. foodista.com

3. In a small bowl, dissolve the instant coffee powder in a splash of warm water or via vanilla + coffee combination. Set aside. chefyas.01basma.com

4. Sift together cake flour, cocoa powder, and baking soda. Set aside. Susan Recipes

5. Using an electric mixer, beat the egg yolks and ½ cup sugar until thick and pale (about 3 minutes). Then beat in the vanilla-coffee mixture. Susan Recipes

6. In another clean bowl with clean beaters, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add the remaining ¼ cup sugar and beat to stiff but not dry peaks. foodista.com

7. Fold one-third of the egg whites into the yolk mixture to lighten it. Then fold in half of the flour mixture. Then the next half of egg whites, remaining flour, and finally the last of the egg whites. foodista.com

8. Pour batter into the prepared pans and smooth the tops. Bake until the cake is puffed and a tester comes out clean — approximately 18 minutes in the referenced recipe. Susan Recipes

9. Cool the cakes in the pans on a rack for about 10 minutes; then invert and remove parchment, then right-side up to cool completely. foodista.com

4. Assemble the Cake

1. Using a serrated knife, carefully cut each cake horizontally to create layers (if you wish to make more than two layers). The original recipe cut one 9×9×2 inch cake in half. Susan Recipes

2. Place the bottom layer (cut side up) on a cake platter. Drizzle half of the rum-syrup over the cut side (about 3½ tablespoons as per referenced version). foodista.com

3. Beat the chilled chocolate-rum cream filling briefly until it’s thick and lighter in color (just under 1 minute). Spread this filling evenly over the bottom layer (aim for about 1-inch thickness). foodista.com

4. Drizzle the remaining syrup over the cut side of the second layer. Then place the second layer on top, syrup side down, pressing gently to adhere. fooddiez.com

5. Re-warm the topping mixture (from step 1) just until pourable over low heat. Pour onto the top center of the cake and spread carefully to the edges with a spatula. Chill the cake up to 1 day, covering loosely with foil or a cake dome after about 2 hours. foodista.com

6. Before serving, cut into 16 squares (in the referenced version). Adjust size based on your layer count and pan size. tfrecipes.com

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🕒 Timeline & Tips

• Day before (or early in the day): Make and chill the filling & topping mixture.

• Same day: Bake the cake layers, prepare the syrup, allow them to cool completely.

• Assembly: Do at least a few hours before serving (preferably overnight) to let the flavors meld. The classic notes say to “make it one day ahead to allow the flavors to meld.” epicurious.com

• Serving: Remove from fridge about 15 minutes before serving, so the filling is slightly softened for best texture.

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🌟 Flavor & Texture Notes

• The cake layers are lightly mocha-flavored (thanks to the instant coffee) which enhances the chocolate depth without being overpowering.

• The filling brings in rich semisweet chocolate + dark rum + cream — luxurious, smooth, and decadent.

• The syrup soak adds moistness, rum flavor, and keeps the layers from becoming dry.

• Chilling the assembled cake allows the filling to firm up and the flavors to blend beautifully, giving a refined texture and taste.

• Because it’s very rich, smaller slice servings are ideal.

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✨ Variations & Serving Ideas

• Rum-free version: Omit the rum in syrup and filling; replace with coffee liqueur or extra vanilla for similar richness without alcohol.

• Three-layer version: Bake three 8-inch layers (or two pans + split one) to make a three-tier cake; increase filling accordingly.

• Decoration: Garnish top with chocolate shavings, espresso beans, or a dusting of cocoa powder for aesthetics and flavor.

• Serving with sides: A dollop of lightly whipped cream or a scoop of vanilla bean ice cream complements the richness.

• Storage: Keep chilled; serve within 2–3 days for optimal texture (especially the cream filling).

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📝 Final Thoughts

This Mocha Layer Cake with Chocolate-Rum Cream Filling is not for the faint of heart — it’s rich, layered, and deeply indulgent. But when done right, it’s spectacular. The combination of coffee, chocolate, and rum creates complex flavor layers, while the syrup keeps it moist and the filling gives a luxurious creaminess.

Take your time: prepare the filling the day before, bake the layers carefully, respect the cooling and chilling times, and you’ll be rewarded with a dessert that looks and tastes like a bakery masterpiece.

Enjoy — and have fun baking it!

If you’d like, I can also provide a printable PDF version of this recipe with scaled-down ingredient amounts (for smaller cakes) and also a step-by-step photo tutorial. Would you like that