Decadent Mocha-Rum Layer Cake with Chocolate Cream Filling
Indulge in the rich flavors of this Decadent Mocha-Rum Layer Cake, a charming and sophisticated dessert that pays homage to the renowned Rigo Jancsi cake. This exquisite treat layers a moist, chocolatey cake with a luscious chocolate-rum cream filling, all topped with a glossy chocolate ganache. The combination of dark rum and instant coffee adds deep complexity to the flavors, offering a perfect balance of sweetness and richness. Ideal for special occasions or a delightful afternoon treat, this cake is best prepared a day in advance to allow the flavors to meld beautifully. Serve it up at your next gathering and watch it disappear in a heartbeat!
16
Servings
200
Calories
14
Ingredients
Ingredients
whipping cream
4 cups (none)
unsalted butter
1/4 cup (none)
sugar
1/4 cup + 2 tablespoons + 3/4 cup (divided use)
semisweet chocolate
22 ounces (finely chopped, divided use)
dark rum
1/3 cup + 2 tablespoons (divided use)
vanilla extract
2 teaspoons + 1/2 teaspoon (divided use)
water
1/4 cup (none)
instant coffee powder
3/4 teaspoon (none)
cake flour
2/3 cup (none)
unsweetened cocoa powder
3 tablespoons (none)
baking soda
1/2 teaspoon (none)
large eggs
3 (separated)
cream of tartar
1/4 teaspoon (none)
salt
1/4 teaspoon (none)
Instructions
1
For the filling and topping, combine the whipping cream, unsalted butter, and sugar in a heavy saucepan over medium-high heat. Stir until the sugar dissolves and the mixture comes to a simmer. Remove from heat.
2
Add 20 ounces of finely chopped semisweet chocolate to the saucepan, whisking until melted and smooth. Stir in the dark rum and vanilla extract.
3
Transfer 1 cup of the warm chocolate mixture to a small bowl. Whisk in 2 ounces of the remaining chocolate and set aside for the topping, covering it to keep warm at room temperature.
4
Pour the remaining chocolate mixture into a large bowl, cover, and refrigerate until cold and thick, at least 6 hours or overnight.
5
For the syrup, stir together the water and two tablespoons of sugar in a small saucepan over low heat, just until the sugar dissolves. Remove from heat and mix in 2 tablespoons of dark rum. Cover and let it sit at room temperature for up to 1 day.
6
Preheat your oven to 350°F (175°C). Butter a 9-inch square metal baking pan, line the bottom with waxed paper, and butter the paper.
7
In a cup, combine 2 teaspoons of vanilla extract and 3/4 teaspoon of instant coffee powder, swirling them to dissolve.
8
In a small bowl, sift together the cake flour, cocoa powder, and baking soda.
9
Using an electric mixer, beat the egg yolks with 1/2 cup of sugar in a medium bowl until the mixture is thick and light in color, about 3 minutes. Beat in the vanilla-coffee mixture.
10
In a separate large bowl, using clean, dry beaters, beat the egg whites, cream of tartar, and salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until the whites are stiff but not dry.
11
Gently fold 1/3 of the egg whites into the yolk mixture. Next, fold in half of the flour mixture, followed by half of the remaining egg whites, then the rest of the flour mixture, and finally the remaining egg whites.
12
Transfer the batter to the prepared pan, smoothing it to an even thickness. Bake for about 18 minutes, until the cake is puffed and a tester inserted into the center comes out clean.
13
Allow the cake to cool in the pan on a rack. Once cooled, run a knife around the edges to loosen the cake and turn it out onto a work surface, peeling off the waxed paper. Cut the cake horizontally in half using a long serrated knife.
14
Place one half of the cake, cut side up, on a platter. Drizzle half of the syrup over the cake, about 3 1/2 tablespoons.
15
Using an electric mixer, beat the cold chocolate filling until thick and lighter in color, which should take less than a minute. Spread the filling evenly over the first cake layer.
16
Drizzle the remaining syrup over the cut side of the second cake layer and place it syrup side down atop the filling, gently pressing to adhere.
17
Rewarm the reserved topping over low heat until pourable. Pour it onto the center of the cake and use a small spatula to spread it to the edges, being careful to avoid spills.
18
Chill the cake for up to 1 day, covering loosely with foil or a cake dome after 2 hours, to let the flavors meld. When ready to serve, cut into 16 squares and enjoy.
Nutrition Information
14g
Fat
14g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Mocha-Rum Layer Cake?
It is a sophisticated dessert inspired by the Rigo Jancsi cake, featuring chocolatey sponge, chocolate-rum cream filling, and a glossy ganache.
How many servings does this cake recipe yield?
This recipe yields 16 servings, typically served as squares.
Can I prepare this cake in advance?
Yes, it is recommended to prepare the cake a day in advance to allow the flavors to meld beautifully.
What are the primary flavors in this cake?
The primary flavors are dark chocolate, dark rum, and instant coffee which creates a mocha profile.
What type of chocolate is used in the filling and topping?
The recipe calls for 22 ounces of finely chopped semisweet chocolate in total.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long should the chocolate filling be refrigerated?
The filling should be refrigerated until cold and thick, for at least 6 hours or overnight.
What ingredients are in the rum syrup?
The syrup consists of 1/4 cup water, 2 tablespoons of sugar, and 2 tablespoons of dark rum.
How many calories are in one serving of this cake?
There are approximately 200 calories per serving.
How much fat is in one serving?
Each serving contains approximately 14g of fat.
What size baking pan is required?
You should use a 9-inch square metal baking pan.
How do you prepare the baking pan?
Butter the pan, line the bottom with waxed paper, and butter the paper again.
How many eggs are needed and how are they prepared?
Three large eggs are needed, and they must be separated into yolks and whites.
What is the bake time for the cake layers?
The cake should be baked for about 18 minutes.
How do you know when the cake is finished baking?
The cake is done when it is puffed and a tester inserted into the center comes out clean.
Should I use salted or unsalted butter?
The recipe specifies using 1/4 cup of unsalted butter.
How do I cut the cake into layers?
Once cooled, turn the cake out onto a surface and cut it horizontally in half using a long serrated knife.
How long do I beat the cold chocolate filling?
Beat the cold chocolate filling for less than a minute until it is thick and lighter in color.
What is the purpose of the cream of tartar?
It is used while beating the egg whites to help them reach soft and then stiff peaks.
Does this recipe use cake flour or all-purpose flour?
This recipe specifically uses 2/3 cup of cake flour for a finer texture.
How do I incorporate the egg whites into the batter?
Gently fold the whites into the yolk mixture in stages, alternating with the flour mixture to maintain airiness.
How much whipping cream is used in total?
The recipe requires 4 cups of whipping cream.
How should I store the cake after assembly?
Chill the cake for up to 1 day, covering it loosely with foil or a cake dome after the first 2 hours.
Is there any coffee in the cake sponge?
Yes, 3/4 teaspoon of instant coffee powder is dissolved in vanilla and added to the yolk mixture.
What is the protein content per serving?
Each serving contains 3g of protein.
How do I make the glossy topping?
Rewarm the reserved chocolate mixture over low heat until pourable, then spread it over the top layer.
What is the carbohydrate content per serving?
There are 14g of carbohydrates in each serving.
What cocoa powder is recommended?
The recipe calls for 3 tablespoons of unsweetened cocoa powder.
Can I use any type of rum?
The recipe specifically recommends dark rum for a deeper complexity of flavor.
How much vanilla extract is needed?
A total of 2.5 teaspoons of vanilla extract is used, divided between the filling and the sponge.