Mocha Layer Cake With Chocolate Rum Cream Filling Recipe

How to Make Mocha Layer Cake With Chocolate Rum Cream Filling

1. **Chocolate Rum Cream Filling & Topping:**
2. In a heavy large saucepan, combine 1 cup heavy cream, 1 cup granulated sugar, and 1/4 cup unsweetened cocoa powder. Stir over medium-high heat until sugar dissolves and cream simmers.
3. Remove from heat. Add 20 ounces (567g) semi-sweet chocolate, chopped. Whisk until smooth and melted.
4. Whisk in 2 tablespoons dark rum and 1 teaspoon vanilla extract.
5. Transfer 1 cup of the warm chocolate mixture to a small bowl. Whisk in 2 ounces (57g) extra semi-sweet chocolate, chopped, until smooth. Set aside for topping.
6. Cover the remaining chocolate mixture and let stand at room temperature. Then transfer to a large bowl for filling. Chill for at least 6 hours, or up to 1 day, until cold and thick.
7. **Rum Syrup:**
8. In a small saucepan, stir together 1/4 cup water and 1/4 cup granulated sugar over low heat until sugar dissolves.
9. Remove from heat and stir in 1 tablespoon dark rum. Cover and let stand for up to 1 day.
10. **Mocha Cake:**
11. Preheat oven to 350°F (175°C). Grease and flour a 9x9x2-inch metal baking pan. Line the bottom with parchment paper.
12. In a cup, combine 1 teaspoon vanilla extract and 2 tablespoons instant espresso powder; swirl to dissolve.
13. In a small bowl, sift together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, and 1 teaspoon baking soda.
14. In a medium bowl, beat 4 large egg yolks and 1/2 cup granulated sugar with an electric mixer until thick and light, about 3 minutes.
15. Beat in the vanilla-coffee mixture.
16. In a clean, dry bowl, beat 4 large egg whites, 1/2 teaspoon cream of tartar, and a pinch of salt with an electric mixer until soft peaks form.
17. Gradually add the remaining 1/4 cup granulated sugar, beating until stiff but not dry.
18. Gently fold 1/3 of the egg whites into the yolk mixture.
19. Fold in half of the flour mixture, then half of the remaining egg whites, then the remaining flour mixture, and finally the remaining egg whites.
20. Pour batter into the prepared pan and spread evenly.
21. Bake for 18-20 minutes, or until a tester inserted into the center comes out clean.
22. Let cool in the pan on a wire rack.
23. Run a knife around the edges to loosen, then invert onto a work surface and remove the parchment paper.
24. Using a long serrated knife, cut the cake horizontally in half.
25. **Assembly:**
26. Place one cake layer, cut-side up, on a serving platter. Drizzle half of the rum syrup over the cake.
27. Beat the chilled chocolate filling with an electric mixer until thick and lighter in color (less than 1 minute).
28. Spread the filling evenly over the cake layer.
29. Drizzle the remaining rum syrup over the cut side of the second cake layer.
30. Place the second layer, syrup-side down, on top of the filling and gently press to adhere.
31. Gently rewarm the chocolate topping over low heat until pourable.
32. Pour the topping over the top center of the cake and spread to the edges using a small spatula.
33. Chill the cake for up to 1 day, covering loosely with foil or a cake dome after 2 hours of chilling.
34. Cut into 16 squares and serve.