Mocha Layer Cake With Chocolate Rum Filling
From angelgirl94 16 years ago
- 20 minutes to make
- Serves 16
I found this recipe in Bon Apetite magazine a few years ago. I make it on special occasions. My guests always ask for the recipe. This cake takes time so make a day ahead.
Ingredients
- Filling and Topping: shopping list
- 4 cups whipping cream shopping list
- 1/2 stick unsalted butter shopping list
- 1/4 cup sugar shopping list
- 20 ounces semisweet chocolate,finely chopped-plus 2 ounces chopped separately shopping list
- 1/3 cup rum shopping list
- 2 teaspoons vanilla extract shopping list
- Syrup: shopping list
- 1/4 cup water shopping list
- 2 tablespoons sugar shopping list
- 2 tablespoons rum shopping list
- Cake: shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 1 teaspoon instant coffee shopping list
- 2/3 cup cake flour shopping list
- 3 tablespoons cocoa powder shopping list
- 1/2 teaspoon baking soda shopping list
- 3 large eggs-separated shopping list
- 3/4 cup sugar shopping list
- 1/4 teaspoon cream of tartar shopping list
- 1/4 teaspoon salt shopping list
How to make it
- Filling:
- Stir first 3 ingredients in large saucepan over medium-high heat until sugar dissolves and cream comes to a simmer.
- Remove from heat. Add 20 ounces chocolate. Whisk until melted and smooth.
- Whisk in vanilla and rum.
- Transfer 1 cup warm chocolate mixture to small bowl. Whisk in remaining 2 ounces of chocolate. Cover,set aside,and let stand at room temperature. This will be the topping.
- Transfer remaining chocolate mixture to a large bowl for the filling.
- Chill until cold and thick. At least 6 hours.
- Syrup:
- Stir water and sugar in small saucepan over low heat just until sugar dissolves.
- Remove from heat and mix in rum. Let stand.
- Cake:
- Preheat oven to 350 degrees.
- Grease and flour 9"x 9" x 2" cake pan.
- Combine vanilla and coffee powder in a small bowl or cup. Swirl to dissolve coffee.
- Sift flour,cocoa,and baking soda into small bowl.
- Using an electric mixer,beat egg yolks and 1/2 cup sugar in medium mixing bowl until thick and light in color,about 3 minutes. Beat in coffee/vanilla mixture.
- Using clean dry beaters,beat egg whites,cream of tartar,and salt in large bowl untl soft peaks form.
- Gradually add 1/4 cup sugar and continue beating until stiff but not dry. Fold egg whites into yolk mixture alternating with flour mixture.
- Pour batter into prepared pan.
- Bake for 18 minutes.
- Cool cake in pan. Cake will shrink slightly.
- Turn cake out onto flat surface and cut in half horizontally using serrated knife. Place bottom half on plate cut side up.
- Drizzle half of syrup over layer.
- Using electric mixer,beat cold chocolate filling until thick,creamy,and spreadable. Spread all of filling evenly over cake layer. Filling layer will be about an inch thick.
- Drizzle remaining syrup over cut side of second cake layer.
- Place layer syrup side down on top of filling. Press gently.
- Rewarm topping until just pourable and pour over center of cake.
- Using a knife or spatula,carefully spread to edges. It's okay if a little runs over.
- Cover with cake dome and chill until ready to serve.
The Rating
Reviewed by 6 people-
OMG what a beauty i would love to bake this one ,but can i substitute the rum with orange/apple juice !!
have a blessed day,Angelgirl
Mumtaz
mumtazcatering
in Gauteng loved it
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MMMMMmmmm... this slice of cake sems delicious!!!! thanks!
berry
in Myrtle Beach loved it
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Holy mother of God! That is one beautiful cake. I'm shaking with chocolate lust just looking at it lol. I'm gonna give it my 5 before I pass out from longing *THUD*
danadooley
in Singapore loved it
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