Mocha Layer Cake with Chocolate Rum Cream Filling

This mocha layer cake with chocolate rum cream filling is a decadent dessert that combines rich chocolate flavors with a hint of coffee and a touch of rum. Perfect for special occasions or when you want to impress your guests with a sophisticated dessert. Let’s dive into creating this masterpiece step by step.

INGREDIENTS:

For the Filling and Topping:

4 cups whipping cream

1/4 cup (1/2 stick) unsalted butter

1/4 cup sugar

20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately

1/3 cup dark rum

2 teaspoons vanilla extract

For the Syrup:

1/4 cup water

2 tablespoons sugar

2 tablespoons dark rum

For the Cake:

1 1/2 teaspoons vanilla extract

3/4 teaspoon instant coffee powder

2/3 cup cake flour

3 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

3 large eggs, separated

3/4 cup sugar

1/4 teaspoon cream of tartar

1/4 teaspoon salt

DIRECTIONS:

For the Filling and Topping:

Prepare Chocolate Mixture: In a heavy large saucepan, stir together whipping cream, butter, and sugar over medium-high heat until sugar dissolves and the mixture comes to a simmer.

Melt Chocolate: Remove from heat and add 20 ounces of finely chopped semisweet chocolate. Whisk until the chocolate is melted and the mixture is smooth.

Add Rum and Vanilla: Whisk in dark rum and vanilla extract until well combined.

Prepare Topping: Transfer 1 cup of the warm chocolate mixture to a small bowl. Whisk in the remaining 2 ounces of chopped chocolate. Cover and set aside at room temperature to use later as the topping.

Chill Filling: Transfer the remaining chocolate mixture to a large bowl. Chill in the refrigerator until cold and thick, at least 6 hours or overnight.

For the Syrup:

Make Syrup: Stir water and sugar in a small saucepan over low heat until the sugar dissolves. Remove from heat and mix in dark rum. Set aside to cool. The syrup can be made up to 1 day in advance …