Mocha Layer Cake with Chocolate-Rum Cream Filling

Mocha Layer Cake with Chocolate-Rum Cream Filling

This Mocha Layer Cake with Chocolate-Rum Cream Filling is a luxurious dessert that combines the rich flavors of chocolate, coffee, and a hint of rum. Perfect for special occasions or when you want to treat yourself to something decadent, this cake is sure to impress anyone who takes a bite.

Ingredients for the Chocolate Sponge Cake:

• 5 eggs
• 120g flour
• 120g sugar
• 30g cornstarch

Instructions:

1. Prepare the Cake Batter:

• Preheat your oven to 350°F (175°C).
• Separate the egg yolks from the whites.
• In a large mixing bowl, beat the egg yolks with the sugar until the mixture becomes pale and fluffy.
• In a separate bowl, sift together the flour and cornstarch.
• Gradually add the dry ingredients to the egg yolk mixture, mixing until well combined.

1. Beat the Egg Whites:

• In another bowl, beat the egg whites until they form stiff peaks.
• Gently fold the egg whites into the batter, being careful not to deflate the mixture.

1. Bake the Cake:

• Pour the batter into a greased and lined cake pan.
• Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before removing it from the pan.

1. Prepare the Chocolate-Rum Cream Filling:

• Once the cake has cooled, you can prepare the filling. You will need chocolate, heavy cream, and rum (exact quantities can be added based on preference).
• Melt the chocolate in a double boiler or microwave, then let it cool slightly.
• Whip the heavy cream until it forms soft peaks, then gently fold in the melted chocolate and a splash of rum.

1. Assemble the Cake:

• Slice the sponge cake horizontally into two or three layers.
• Spread the chocolate-rum cream filling between each layer, stacking them as you go.
• Frost the top and sides of the cake with the remaining filling.

1. Chill and Serve:

• Chill the cake in the refrigerator for at least an hour to allow the flavors to meld and the cream to set.
• Before serving, you can decorate the cake with chocolate shavings, cocoa powder, or a dusting of powdered sugar.

Tips for Success:

• Egg Whites: Be gentle when folding in the egg whites to maintain the light and airy texture of the sponge cake.
• Filling Variations: You can adjust the amount of rum in the filling to suit your taste, or replace it with a different liqueur or extract if you prefer.
• Decorations: For a more elaborate presentation, consider adding a layer of chocolate ganache or whipped cream on top of the cake.

FAQs:

Q: Can I make this cake in advance?
A: Yes, the cake can be made a day in advance and stored in the refrigerator. It may even taste better the next day as the flavors have time to develop.

Q: What can I use instead of rum?
A: If you prefer not to use alcohol, you can substitute the rum with coffee extract or vanilla extract.

Q: Can I freeze the cake?
A: The sponge cake layers can be frozen before assembly. However, the cream filling may not freeze well, so it’s best to prepare that fresh.

This Mocha Layer Cake with Chocolate-Rum Cream Filling is a showstopper dessert that will leave your guests asking for seconds! Enjoy the rich, decadent flavors and the satisfaction of creating something truly special.