Mocha Layer Cake with Chocolate-Rum Cream Filling

Recipe by Dee514
READY IN: 6hrs 18mins
YIELD: 1 Cake




  • For filling and topping: Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer.
  • Remove from heat.
  • Add 20 ounces chocolate; whisk until melted and smooth.
  • Whisk in rum and vanilla.
  • Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping.
  • Cover; let stand at room temperature.
  • Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
  • For syrup: Stir water and sugar in small saucepan over low heat just until sugar dissolves.
  • Remove from heat; mix in rum.
  • Cover and let stand up to 1 day.
  • For cake: Preheat oven to 350°F.
  • Butter 9x9x2-inch metal baking pan.
  • Line bottom with waxed paper; butter paper.
  • Combine vanilla and coffee powder in cup; swirl to dissolve coffee.
  • Sift flour, cocoa, and baking soda into small bowl.
  • Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes.
  • Beat in vanilla-coffee mixture.
  • Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form.
  • Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
  • Fold 1/3 of whites into yolk mixture.
  • Fold in half of flour mixture.
  • Fold in half of remaining whites, then remaining flour mixture, then remaining whites.
  • Transfer batter to prepared pan; gently spread to even thickness.
  • Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes.
  • Cool in pan on rack (cake may shrink slightly).
  • Cut around pan to loosen cake.
  • Turn out onto work surface; peel off paper.
  • Using long serrated knife, cut cake horizontally in half.
  • Place 1 half, cut side up, on platter.
  • Drizzle half of syrup (about 3 1/2 Tablespoons) over cake.
  • Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute.
  • Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick).
  • Drizzle remaining syrup over cut side of second cake layer.
  • Place second layer, syrup side down, atop filling; press to adhere.
  • Rewarm topping over low heat just until pourable.
  • Pour topping onto top center of cake.
  • Using small spatula, spread topping to edges, being careful to keep it from spilling over.
  • Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours of chilling.
  • Cut cake into 16 squares and serve.