Mocha Layer Cake with Chocolate-Rum Cream Filling

Directions

1. Prepare the Buttercream: Melt the dark chocolate and let it cool slightly. In a mixing bowl, beat the softened butter with the whole egg and sugar until smooth and fluffy. Gradually add the melted chocolate in small portions, mixing until fully incorporated. Set aside.
2. Soak the Biscuits: Pour the cooled espresso into a shallow dish. Quickly dip each tea biscuit into the coffee, just long enough to absorb liquid without becoming soggy. Place the soaked biscuits side by side in a serving dish that will also be used to serve the cake.
3. Assemble the First Layer: Spread a thin layer of chocolate-rum buttercream over the first layer of soaked biscuits using a knife. Be gentle to avoid breaking the biscuits.
4. Add Additional Layers: Repeat the process: coffee-soaked biscuits, then buttercream, until all biscuits and buttercream are used, finishing with a layer of buttercream on top.
5. Smooth and Chill: Cover the assembled cake with aluminum foil and refrigerate for at least 24 hours (up to 48 hours is ideal) to allow the flavors to meld and the layers to firm up.
6. Serving: Remove the cake from the fridge about 30 minutes before serving to allow it to come to a slightly softer texture. Slice carefully and serve chilled.

Recipe Details

Prep Time: 20 minutes
Chill Time: 24–48 hours
Total Time: 24 hours 20 minutes
Servings: 8
Difficulty: Easy

Variations & Substitutions

• Coffee-Free Version: Replace espresso with warm milk or decaf coffee for a kid-friendly version.
• Alcohol-Free: Omit the rum or substitute with vanilla extract for a similar flavor profile.
• Chocolate Swap: Use milk chocolate for a sweeter taste, or semi-sweet chocolate for a balanced flavor.
• Nutty Twist: Add a layer of crushed hazelnuts or almonds between layers for crunch.

Serving Suggestions