If you love the deep flavor of coffee combined with rich chocolate, this mocha layer cake with a hint of rum is pure indulgence. It’s soft, moist, and layered with a smooth chocolate filling that makes every bite intense and satisfying.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 ¾ cups sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup oil
- 1 cup strong brewed coffee (cooled)
- 1 teaspoon vanilla extract
For the chocolate rum filling
- 200 g dark chocolate
- 1/2 cup heavy cream
- 2 tablespoons rum
- 1 tablespoon butter
For the frosting
- 1 ½ cups whipped cream or chocolate frosting
- Optional: cocoa powder or chocolate shavings for garnish
Instructions
Preheat your oven to 180°C (350°F) and grease two round cake pans.
In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk eggs, sugar, milk, oil, vanilla, and brewed coffee until smooth.
Gradually combine the dry and wet ingredients, mixing until you get a smooth batter.
Divide the batter between the pans and bake for 30–35 minutes. Let the cakes cool completely.
To prepare the filling, heat the cream and pour it over chopped chocolate. Let it sit for a minute, then stir until smooth. Add butter and rum, and mix until glossy.
Assembly
Place one cake layer on a plate. Spread a generous layer of the chocolate rum filling.
Add the second cake layer on top and cover the entire cake with whipped cream or chocolate frosting.
Dust with cocoa powder or decorate with chocolate shavings.
Texture & Flavor
This cake is moist and soft thanks to the coffee, with a rich chocolate depth and a subtle warmth from the rum. The filling adds a smooth, slightly glossy center that makes it feel like a bakery-style dessert.