For the Mocha Cake Layers

• 2 cups all-purpose flour

• 1 ¾ cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 1 tbsp instant espresso powder

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp fine salt

• 2 large eggs (room temperature)

• 1 cup whole milk

• ½ cup sour cream

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot coffee (freshly brewed)

For the Chocolate–Rum Cream Filling

• 1 ½ cups heavy cream

• 1 cup semisweet or dark chocolate chips

• 3 tbsp unsalted butter

• 3–4 tbsp dark rum (to taste)

• 1 tsp vanilla extract

• Pinch of salt

For the Mocha Frosting (optional but recommended)

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• ½ cup unsweetened cocoa powder

• 2–3 tbsp strong brewed coffee (cooled)

• 1 tsp vanilla extract

• ¼ cup heavy cream

• Pinch of salt

DIRECTIONS

1. Make the Mocha Cake

1. Prep:
   Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment.

2. Dry ingredients:
   In a large bowl whisk together flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt.

3. Wet ingredients:
   In a separate bowl whisk the eggs, milk, sour cream, oil, and vanilla until smooth.

4. Combine:
   Pour the wet mixture into the dry ingredients and mix until just combined.

5. Add hot coffee:
   Slowly pour in the hot coffee and whisk until smooth. Batter will be thin.

6. Bake:
   Divide batter between the pans and bake 28–32 minutes, or until a toothpick comes out clean.

7. Cool:
   Let cakes cool in pans for 10 minutes, then turn out onto racks to cool completely.

2. Make the Chocolate–Rum Cream Filling

1. Place chocolate chips and butter in a heat-safe bowl.

2. In a small saucepan, heat the heavy cream until just simmering.

3. Pour the hot cream over the chocolate. Let sit 2 minutes, then whisk until smooth.

4. Stir in rum, vanilla, and salt.

5. Chill mixture in the refrigerator 20–30 minutes, stirring occasionally, until thickened but still spreadable.
   (If it firms too much, let it sit at room temp for a few minutes.)

3. Make the Mocha Frosting (optional)

1. Beat the softened butter until creamy (about 2 minutes).

2. Add powdered sugar and cocoa powder; mix on low until combined.

3. Add cooled coffee, vanilla, heavy cream, and salt.

4. Beat on high for 3 minutes until fluffy.
   Adjust texture with more cream (if too thick) or sugar (if too thin).

4. Assemble the Cake

1. Level the tops of the cooled cake layers if needed.

2. Place the first cake layer on a serving plate.

3. Spread a thick, even layer of the Chocolate–Rum Cream Filling over it.

4. Place the second cake layer on top.

5. Frost the outside with the Mocha Frosting, or simply dust with cocoa powder if you prefer a rustic look.

6. Chill 30 minutes before slicing for the neatest layers.

Serving Tip

Serve with whipped cream or a drizzle of coffee syrup. Flavors intensify after a few hours, making this an excellent make-ahead cake.