Deep coffee flavor, tender crumb, and a smooth chocolate cream kissed with rum.
⏱ Prep Time: 30 minutes
🔥 Bake Time: 28–32 minutes
❄ Chill/Frost: 45 minutes
⏳ Total: ~2 hours
🍽 Servings: 10–12 slices
🛒 Ingredients
Mocha Cake Layers
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2½ cups all-purpose flour
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2½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup unsalted butter, softened (or ¾ cup oil for extra moist)
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1¾ cups sugar
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4 large eggs
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1 tbsp vanilla extract
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1 cup strong brewed coffee, cooled
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¼ cup cocoa powder
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½ cup milk
Chocolate-Rum Cream Filling
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1½ cups heavy cream, cold
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½ cup powdered sugar
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½ cup melted dark chocolate (cooled)
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1–2 tbsp dark rum (to taste)
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1 tsp vanilla
Optional Ganache (Top)
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½ cup heavy cream
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¾ cup dark chocolate chips
👩🍳 Instructions
1️⃣ Make the Cake
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Preheat oven to 350°F (175°C)
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Grease and line two 8-inch pans
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Whisk flour, baking powder, baking soda & salt
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Cream butter & sugar until fluffy
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Beat in eggs one at a time, then vanilla
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Mix cocoa into coffee
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Add dry ingredients alternating with coffee & milk
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Divide batter evenly
2️⃣ Bake
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Bake 28–32 minutes until toothpick comes out clean
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Cool completely before filling
3️⃣ Chocolate-Rum Cream
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Whip cream to soft peaks
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Beat in powdered sugar
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Fold in melted chocolate, rum & vanilla
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Chill 20 minutes for stability
4️⃣ Assemble
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Spread chocolate-rum cream between layers
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Optional: pour warm ganache over top
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Chill 30 minutes before slicing
🍽 Texture & Flavor
✔ Ultra-moist mocha sponge
✔ Smooth, airy chocolate cream
✔ Elegant coffee-chocolate balance
✔ Bakery-quality layers
⭐ Tips & Variations
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No alcohol: Replace rum with coffee or cream
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Extra soft: Use oil instead of butter
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Stronger mocha: Add 1 tsp espresso powder
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Cupcakes: Bake 18–20 minutes
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Make-ahead: Layers freeze beautifully
📊 Nutrition (Approx per slice)
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Calories: 420
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Carbs: 48g
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Fat: 24g
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Protein: 6g
