This indulgent Mocha Layer Cake is filled with a rich chocolate-rum cream and soaked with a mocha syrup, creating a decadent dessert perfect for any special occasion.
Ingredients
For the Chocolate-Rum Cream Filling:
- 5 cups whipping cream
- 1/5 cup (1/3 stick) unsalted butter
- 1/5 cup sugar
- 21 ounces semisweet chocolate, finely chopped
- 2 ounces semisweet chocolate, chopped (for garnish)
- 1/3 cup dark rum
- 2 teaspoons vanilla extract
For the Mocha Syrup:
- 1/4 cup water
- 2 tablespoons sugar
- 2 tablespoons dark rum
- 1 1/2 teaspoons vanilla extract
For the Coffee Flavoring:
- 3/4 teaspoon instant coffee powder
For the Cake:
- 2/3 cup cake flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 3 large eggs, separated
- 3/4 cup sugar (divided into 1/2 cup and 1/4 cup)
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Preparation
- For the Filling:
- Combine whipping cream, butter, and sugar in a large saucepan over medium-high heat. Stir until the sugar is melted and the cream comes to a boil.
- Remove from heat and add 21 ounces of chopped chocolate. Whisk until smooth and the chocolate is melted.
- Stir in dark rum and vanilla extract.
- Transfer 1 cup of this mixture to a small bowl for garnishing. Stir in the remaining 2 ounces of chocolate into the small bowl and set aside at room temperature.
- Let the larger bowl of chocolate mixture cool to room temperature, then refrigerate until thickened (at least 6 hours or up to 1 day).
- For the Mocha Syrup:
- In a small saucepan, combine water and sugar over low heat, stirring until sugar dissolves.
- Remove from heat and mix in dark rum and vanilla extract.
- Cover and let sit at room temperature for a day.
- For the Cake:
- Preheat the oven to 350°F (175°C). Grease a 9x9x2-inch baking pan, line the bottom with wax paper, and butter the paper.
- Mix instant coffee powder with a small amount of water to dissolve.
- Sift together cake flour, cocoa powder, and baking soda in a separate bowl.
- In an electric mixer, beat egg yolks and 1/2 cup of sugar until thick and light (about 3 minutes). Mix in the coffee solution.
- In another bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
- Gently fold one-third of the egg whites into the yolk mixture, followed by half of the flour mixture. Repeat with the remaining egg whites and flour until fully incorporated.
- Pour the batter into the prepared pan and spread evenly.
- Bake for about 18 minutes, or until a tester inserted into the center comes out clean. Let cool in the pan on a wire rack.
- Assembly:
- Cut around the cake to loosen it from the pan, then turn it out and peel off the wax paper.
- Slice the cake horizontally into two equal layers using a serrated knife.
- Place one layer on a plate, cut side up, and brush with half of the mocha syrup.
- Whip the chilled chocolate filling until fluffy (less than a minute) and spread evenly over the first cake layer.
- Place the second layer on top, cut side down, and press lightly.
- Brush the top with the remaining mocha syrup.
- Reheat the garnishing chocolate mixture if needed, then pour it over the top of the cake and smooth it out.
- Refrigerate the cake loosely covered for at least 2 hours before serving.
- To Serve:
- Cut the cake into 16 squares and serve chilled.
Enjoy this rich and decadent Mocha Layer Cake with its creamy chocolate-rum filling! Perfect for a special occasion or a sweet indulgence.