Mocha Layer Cake with Chocolate-Rum Cream Filling

Mocha Layer Cake with Chocolate-Rum Cream Filling is a dessert lover’s dream come true. This cake combines the rich flavors of coffee and chocolate with the luxurious touch of rum-infused cream. It’s a perfect treat for special occasions, celebrations, or any time you want to indulge in a slice of pure decadence.


For the Mocha Cake:

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup strong brewed coffee, cooled to room temperature

For the Chocolate-Rum Cream Filling:

  • 4 cups whipping cream
  • 1 1/2 cups semisweet chocolate chips
  • 2 tbsp unsalted butter
  • 2 tbsp dark rum (adjust to taste)
  • 1/4 cup powdered sugar (adjust to taste)

For the Chocolate Ganache:

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream


Step 1: Prepare the Mocha Cake

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
  4. Stir in the brewed coffee and mix until you have a smooth batter.
  5. Divide the batter evenly among the prepared cake pans.
  6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of a cake comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Step 2: Prepare the Chocolate-Rum Cream Filling

  1. In a saucepan, heat the whipping cream over medium heat until it starts to simmer. Remove it from the heat.
  2. Add the semisweet chocolate chips, unsalted butter, and dark rum to the hot cream. Stir until the chocolate is melted and the mixture is smooth.
  3. Allow the mixture to cool to room temperature. Once it’s cool, refrigerate it until it’s chilled and has thickened.
  4. When ready to assemble the cake, remove the chocolate-rum cream from the refrigerator and whip it until it holds its shape. Add powdered sugar to taste.

Step 3: Prepare the Chocolate Ganache

  1. In a microwave-safe bowl or using a double boiler, heat the heavy cream until it’s hot but not boiling.
  2. Pour the hot cream over the semisweet chocolate chips. Let it sit for a minute, then stir until the mixture is smooth.
  3. Allow the ganache to cool slightly, so it thickens but is still pourable.

Step 4: Assemble the Cake

  1. Place one layer of the mocha cake on a serving platter.
  2. Spread a generous layer of the chocolate-rum cream filling over the cake layer.
  3. Repeat this process with the remaining layers, stacking them on top of each other.
  4. Pour the chocolate ganache over the top layer, allowing it to drizzle down the sides of the cake.
  5. You can decorate the cake with additional chocolate chips or cocoa powder for an extra touch of elegance.

Step 5: Serve and Enjoy!

  1. Slice and serve your Mocha Layer Cake with Chocolate-Rum Cream Filling. This cake is a decadent delight that will impress your taste buds and your guests.


  • Adjust the amount of rum and powdered sugar in the filling to suit your taste. You can make it more or less boozy and sweeter to your preference.
  • The cake can be refrigerated to set the ganache, but it’s best served at room temperature for optimal flavor.

Mocha Layer Cake with Chocolate-Rum Cream Filling is the epitome of indulgence. With layers of rich, moist mocha cake and a creamy, chocolate-rum filling, it’s a dessert that will make any occasion feel special. The chocolate ganache drizzle adds the final touch to this heavenly creation. Whether it’s a celebration or a well-deserved treat, this cake is sure to impress and satisfy your sweet cravings.

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