Mocha Layer Cake with Chocolate Rum Cream Filling

Few desserts capture the essence of indulgence quite like a rich chocolate cake layered with decadent cream. But when you bring coffee, chocolate, and a splash of rum into the mix, the result becomes an irresistible masterpiece. The Mocha Layer Cake with Chocolate Rum Cream Filling is a dessert that feels luxurious yet approachable, ideal for dinner parties, birthdays, or any occasion when you want to impress your guests with something extraordinary.

This cake balances the bitterness of coffee, the depth of dark chocolate, and the subtle warmth of rum in a way that elevates the familiar chocolate cake into a sophisticated treat. Imagine moist, fluffy mocha cake layers stacked with luscious rum-spiked chocolate cream, all frosted in a smooth mocha buttercream or ganache. Each bite offers a harmonious blend of flavors that linger on the palate, creating a truly memorable dessert.

Whether you’re a skilled baker or someone just beginning to experiment with layered cakes, this recipe is both manageable and rewarding. With the right tips and a step-by-step guide, you’ll have a showstopping cake that looks as good as it tastes.

Why This Recipe Works

The success of this Mocha Layer Cake lies in its thoughtful pairing of ingredients and textures:

Mocha Cake Layers – Using brewed coffee (or espresso) deepens the chocolate flavor, while keeping the crumb moist and tender. Coffee enhances cocoa without overpowering it, ensuring that the cake remains chocolate-forward with just a hint of bitterness.

Chocolate Rum Cream Filling – A silky filling made with chocolate, heavy cream, and a touch of dark rum brings richness and complexity. The rum doesn’t make the filling boozy but instead adds depth, balancing sweetness with warmth.

Mocha Frosting – Depending on preference, you can opt for a buttercream, whipped cream frosting, or even ganache. The mocha element ties everything together, ensuring consistency in flavor from the first bite to the last.

Layering Technique – Moist cake layers, combined with a luscious filling, prevent dryness and ensure that every slice is balanced. Allowing the cake to chill before slicing helps the filling set beautifully.

This recipe is designed for both taste and presentation. The flavors are indulgent but not overwhelming, the cake slices cleanly, and it holds up well for events or celebrations.

Ingredients You’ll Need

For the Mocha Cake:

2 cups all-purpose flour

2 cups granulated sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup whole milk

½ cup vegetable oil

2 large eggs

2 teaspoons pure vanilla extract

1 cup hot brewed coffee (or espresso, for stronger flavor)

For the Chocolate Rum Cream Filling:

1½ cups heavy cream

8 oz semisweet or dark chocolate, finely chopped

3 tablespoons unsalted butter

2–3 tablespoons dark rum (adjust to taste)

For the Mocha Frosting (Buttercream Style):

1 cup unsalted butter, softened

4 cups powdered sugar

½ cup unsweetened cocoa powder

2 teaspoons instant espresso powder (dissolved in 2 tablespoons hot water)

2–4 tablespoons heavy cream (as needed for consistency)

1 teaspoon vanilla extract

Step-by-Step Instructions

1. Bake the Mocha Cake Layers

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

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add milk, oil, eggs, and vanilla extract. Mix on medium speed until well combined.

Reduce speed to low and slowly add the hot coffee. The batter will be thin, but that’s expected.

Pour the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Allow cakes to cool for 10 minutes in the pans before transferring them to a wire rack to cool completely.

2. Prepare the Chocolate Rum Cream Filling

Heat the heavy cream in a small saucepan until it just begins to simmer (don’t boil).

Pour the hot cream over the chopped chocolate and butter in a heatproof bowl. Let sit for 2 minutes.

Stir until smooth and glossy.

Mix in the rum, starting with 2 tablespoons and adding more if desired.

Chill the filling in the refrigerator for about 1 hour, or until it thickens enough to spread.

3. Make the Mocha Frosting

Beat butter with a mixer until light and creamy.

Add cocoa powder and powdered sugar gradually, alternating with small amounts of the espresso mixture.

Beat until smooth, adding heavy cream as needed to achieve a spreadable consistency.

Mix in vanilla extract.

4. Assemble the Cake

Level the cake layers with a serrated knife, if needed.

Place one cake layer on a serving plate or cake stand. Spread a generous layer of chocolate rum cream filling on top.

Place the second cake layer over the filling, pressing gently.

Frost the entire cake with the mocha frosting, smoothing the sides and top.

Optional: decorate with chocolate shavings, cocoa powder dusting, or chocolate curls.

5. Chill and Serve

Refrigerate the cake for at least 1 hour before slicing to allow the filling to set. Slice and serve chilled or at room temperature for best results.

Tips & Tricks for Recipe Success

Coffee Quality Matters – Strong, freshly brewed coffee or espresso enhances the flavor of the cake. Avoid instant coffee unless using high-quality espresso powder.

Don’t Overbake – Since chocolate cakes can dry out quickly, check doneness with a toothpick around the 28-minute mark.

Rum Alternatives – If you prefer non-alcoholic, substitute rum with 1 teaspoon rum extract or additional vanilla.

Chilling the Filling – Don’t rush this step. A warm filling will make assembly messy and unstable.

Frosting Options – Swap buttercream for mocha whipped cream or chocolate ganache for a lighter or richer finish.

Make-Ahead Tip – Cake layers can be baked a day in advance, wrapped tightly, and refrigerated. Assemble with filling and frosting the next day.

Decorating Idea – Garnish with chocolate-covered espresso beans for an elegant finish that matches the mocha theme.

Serving Suggestions

Celebrations: Perfect as a birthday or holiday cake, especially for adults who enjoy a hint of rum.

Coffee Pairing: Serve slices with cappuccino, espresso, or latte for a café-style experience.

Plating: For an upscale touch, drizzle chocolate sauce or caramel on the plate before serving a slice.

Extra Indulgence: Add a scoop of vanilla bean ice cream or whipped cream on the side.

Storage Instructions

Refrigerator: Store the cake covered in the fridge for up to 4 days.

Freezer: Individual slices can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator.

Room Temperature: If your kitchen isn’t hot, the cake can sit at room temperature (covered) for up to 8 hours before serving.

Variations to Try

White Chocolate Rum Cream Filling – Swap dark chocolate for white chocolate and reduce sugar in the cake to balance sweetness.

Mocha-Caramel Twist – Add a layer of salted caramel sauce with the chocolate filling for extra indulgence.

Nutty Mocha Cake – Sprinkle crushed hazelnuts, almonds, or pecans between layers.

Spiced Mocha Cake – Add a pinch of cinnamon or nutmeg to the batter for warmth.

Mini Layer Cakes – Bake in smaller pans and assemble as mini desserts for parties.

Why You’ll Love This Cake

The Mocha Layer Cake with Chocolate Rum Cream Filling is not just another chocolate cake. It’s a dessert with personality, blending flavors that feel both comforting and indulgent. Coffee lovers will appreciate the subtle espresso notes, chocolate fans will adore the richness, and those who enjoy a hint of spirits in desserts will savor the warmth of rum.

This cake is a conversation starter, a centerpiece dessert, and a delightful treat that bridges everyday baking with gourmet flair. Once you try it, you’ll likely find yourself making it for many occasions, from cozy family gatherings to elegant celebrations.

Final Thoughts

When it comes to desserts that balance comfort with sophistication, the Mocha Layer Cake with Chocolate Rum Cream Filling shines as a standout recipe. Its moist layers, creamy filling, and indulgent frosting make it a cake worth savoring slowly. The process may seem detailed, but each step builds toward a dessert that looks bakery-quality yet comes from your own kitchen.

Whether you’re sharing it with loved ones or treating yourself, this cake proves that homemade desserts can rival anything you’d buy from a pastry shop. So, brew some coffee, melt some chocolate, and pour a splash of rum—it’s time to create a cake that’s as unforgettable as it is delicious.

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