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
Preparation:
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.
For the Cake:
Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Butter a 9x9x2-inch metal baking pan. Line the bottom with waxed paper and butter the paper.
Mix Vanilla and Coffee: Combine vanilla extract and instant coffee powder in a cup, swirling to dissolve the coffee.
Sift Dry Ingredients: In a small bowl, sift together cake flour, cocoa powder, and baking soda.
Beat Egg Yolks: Using an electric mixer, beat egg yolks and 1/2 cup of sugar in a medium bowl until very thick and light in color, about 3 minutes. Beat in the vanilla-coffee mixture.
Beat Egg Whites: In a separate large bowl using clean, dry beaters, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff but not dry.
Combine Batter: Fold 1/3 of the beaten egg whites into the yolk mixture. Then fold in half of the sifted flour mixture. Repeat with the remaining egg whites and flour mixture, folding gently until just combined.
Bake the Cake: Transfer the batter to the prepared baking pan and gently spread it to an even thickness. Bake in the preheated oven for about 18 minutes, or until the cake is puffed and a tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack.
Assemble the Cake: Once cooled, cut the cake horizontally into two layers. Place one half, cut side up, on a serving platter. Drizzle half of the prepared syrup (about 3 1/2 tablespoons) over the cake layer.
Prepare Filling: Using an electric mixer, beat the chilled chocolate filling until thickened and lighter in color, less than 1 minute. Spread all of the filling evenly over the first cake layer, aligning it with the sides of the cake to create a generous layer.
Add Second Layer: Drizzle the remaining syrup over the cut side of the second cake layer. Place this layer, syrup side down, on top of the filling layer. Press gently to adhere.
Apply Topping: Rewarm the reserved chocolate topping over low heat until pourable. Pour the topping onto the center of the cake and use a small spatula to spread it evenly to the edges, taking care not to let it spill over.
Chill and Serve: Chill the assembled cake for up to 1 day, covering it loosely with foil or a cake dome after 2 hours. This chilling allows the flavors to meld and the cake to set properly.
Slice and Enjoy: When ready to serve, cut the mocha layer cake into 16 squares and present it to your guests. Each bite promises a luxurious combination of chocolate, coffee, and rum flavors.
Conclusion:
The mocha layer cake with chocolate rum cream filling is a show-stopping dessert that combines intricate flavors and textures into a memorable treat. With its rich chocolate layers, creamy filling, and subtle hints of coffee and rum, this cake is sure to be a hit at any gathering. Enjoy the process of creating this masterpiece and savor the indulgence with each slice.
