Mocha Layer Cake
Ingredients:
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2 cups all-purpose flour
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2 cups granulated sugar
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1 cup unsweetened cocoa powder
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1 1/2 tsp baking powder
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1 1/2 tsp baking soda
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1 tsp salt
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1 tbsp instant coffee granules (or espresso powder)
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2 large eggs (room temperature)
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1 cup whole milk (room temperature)
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1/2 cup vegetable oil
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2 tsp vanilla extract
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1 cup boiling water
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1/2 cup sour cream (room temperature)
Directions:
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms of the pans with parchment paper for easy removal later.
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In a large mixing bowl, combine dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, salt, and instant coffee granules. Whisk until everything is evenly distributed.
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In another bowl, whisk the wet ingredients: eggs, milk, oil, and vanilla extract. Add this mixture to the dry ingredients and mix until smooth.
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Add sour cream to the batter and mix again. The sour cream helps to make the cake moist.
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Carefully add the boiling water to the batter, mixing slowly. The batter will be very thin—this is okay! The water makes the cake moist and gives it a fudgy texture.
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Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
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Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Chocolate-Rum Cream Filling
Ingredients:
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1 cup heavy cream
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1/2 cup powdered sugar
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1 tbsp cocoa powder (unsweetened)
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2 tbsp dark rum (or more, to taste)
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1 tsp vanilla extract
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3/4 cup semi-sweet chocolate chips
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Pinch of salt
Directions:
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In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
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Remove the cream from the heat and add the chocolate chips. Stir until the chocolate is completely melted and smooth.
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Whisk in the powdered sugar, cocoa powder, rum, vanilla extract, and salt. Continue whisking until the mixture is thick and glossy.
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Allow the chocolate rum mixture to cool completely at room temperature. It should thicken up a bit as it cools.
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Whip the filling: Once the chocolate-rum mixture has cooled, beat it with a hand mixer or stand mixer until it forms soft peaks. This will create a fluffy texture for your filling.
Assembling the Cake:
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Once the mocha cake layers are completely cooled, place the first layer on a cake plate or pedestal.
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Spread half of the chocolate-rum cream filling evenly over the top of the first layer.
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Top with the second cake layer, pressing it down gently.
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Frost the top and sides of the cake with the remaining chocolate-rum cream filling. You can use a spatula to smooth the frosting or leave it a little rustic for texture.
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Optional: Decorate the top of the cake with chocolate shavings, whipped cream, or even a dusting of cocoa powder for extra flair.
Serving Suggestions:
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Let the cake sit for about 30 minutes to allow the flavors to meld together.
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Slice and enjoy the rich, decadent layers of mocha and rum-flavored cream!
Tips:
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Flavor balance: If you’re not a fan of rum, you can substitute it with coffee liqueur, or omit it completely.
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Storage: This cake will keep for up to 3 days in the fridge. Just make sure to cover it well to prevent it from drying out.
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Coffee: For an extra kick, you can increase the amount of instant coffee or espresso powder in the cake batter if you love the coffee flavor!