Mocha Layer Cake with Chocolate-Rum Cream Filling

 

Mocha Layer Cake With Chocolate-Rum Cream Filling may be the ideal dessert for you.

Since I adore chocolate and coffee, you can see how a mocha cake will be right up my lane. Coffee enhances the chocolatey taste of a chocolate cake or ganache in any aspect. Normally, you wouldn’t notice, but today I’m adding extra espresso to the batter and buttercream to create an incredible mocha cake! This is surely a coffee lover’s cake!!!

Coffee enhances and enhances the taste of chocolate in baked products such as cakes and cupcakes. Adding a small amount enhances the “chocolatey” flavor without imparting a coffee flavor. By adding an excessive amount of coffee, a mocha taste is developed.

STEP 1:

FILLING AND TOPPING:

INGREDIENTS NEEDED:

4 Cups.Of whipping cream.

¼ Cup.Of unsalted butter.

¼ Cup.Of sugar.

A bag. Of 20-ounces semisweet chocolate, I finely chopped them.

⅓ Cup.Of dark rum.

2 small spoons.Of vanilla extract.

DIRECTIONS:

Step 1:

In a heavy broad saucepan over medium-high heat, whisk together the first three ingredients before sugar dissolves and cream begins to boil.

Step 2:

Take the pan off the heat. Whisk in 20 ounces chocolate until smooth and molten. Whisk in the rum and vanilla extract.

Step 3:

Transfer 1 cup of the warm chocolate mixture to a small bowl; sweep in the remaining 2 ounces of chocolate and set aside for the topping.

Step 4:

Allow to stand at room temperature covered. Transfer leftover chocolate mixture to a big bowl to use as filling; chill for at least 6 hours and up to 1 day until cool and thick.

STEP 2: THE SYRUP:

INGREDIENTS:

¼ Cup.Of water.

2 large spoons.Of sugar.

2 large spoons.Of dark rum.

PREPARATION:

Step 1:

In a shallow saucepan over low heat, stir water and sugar before sugar dissolves.

Step 2:

Take the pan off the heat and add the rum. Cover and allow to stand for up to one day.

STEP 3: THE CAKE:

INGREDIENTS:

1½ small spoons.Of vanilla extract.

¾ small spoon.Of instant coffee powder.

⅔ cup cake flour.

3 large spoons.Of unsweetened cocoa powder.

½ small spoon.Of baking soda.

3 large separated eggs.

¾ Cup.Of sugar.

¼ small spoon.Of cream of tartar.

¼ small spoon.Of salt.

PREPARATION METHOD:

Step 1:

Initially, turn the oven’s temperature to 350 degrees Fahrenheit, and grease a metal baking tray, and use waxed paper or butter paper to line the bottom.

Step 2:

Then, combine In a cup the vanilla with coffee powder; stir to dissolve the coffee.

Step 3:

In a medium bowl, sift the flour, cocoa powder, and baking soda. And in another medium bowl, beat egg yolks and 1/2 cup sugar with an electric mixer until very thick and pale in color, around 3 minutes. Add in the vanilla coffee blend.

Step 4:

And now, In a big mixing bowl, beat the egg whites, with cream of tartar, and salt until soft peaks emerge, and add the remaining 1/4 cup sugar gradually and beat until stiff but not dry, a third of the whites can be folded into the yolk mixture. Incorporate part of the flour blend. Fold in half of the remaining whites, followed by the remainder of the flour mixture and finally the remaining whites.

Step 5:

After that, you need to transfer the batter to your prepared pan; and distribute it evenly.

Step 6:

Bake the cake for about 18 to 20 minutes, until puffed and a tester inserted into the middle comes out clean. Allow to cool in pan on rack (cake may shrink slightly.

Step 7:

To loosen the cake, you need to cut across the plate, and turn it over onto a work surface and strip away the paper, and cut the cake in two horizontally using a long serrated knife.

Step 8:

And on a platter, arrange 1 half cut side up, and drizzled half of the syrup over the top.

Step 9:

Beat cold chocolate filling with an electric mixer until thick and lighter in color, less than 1 minute. Spread the whole filling uniformly over the cake top, aligning it with the cake’s edges.

Step 10:

Drizzle leftover syrup over the top of the second cake layer, cut side down, and arrange sheet on top of the filling, syrup side down; click to adhere.

Step 11:

Reheat topping in a small saucepan over low heat until pourable, and distribute it evenly around the top middle of the cake, and spread it to the sides with a thin spatula, taking care not to let it spill over.

Step 12:

Refrigerate cake for up to 1 day, during which it can be covered loosely with foil or a cake dome.
Serve cake cut into 16 squares.

If you’ve tried this mocha cake, don’t hesitate to leave a comment below to let me know how you got on; I enjoy hearing from you!

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