Mocha Layer Cake With Chocolate Rum Cream Filling Recipes

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MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING

Categories     Cake     Coffee     Mixer     Chocolate     Dessert     Bake     Christmas     Valentine's Day     Winter     Birthday     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 21



Mocha Layer Cake with Chocolate-Rum Cream Filling image

Steps:

  • 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. 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 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.
  • Cut cake into 16 squares and serve.

Filling and Topping
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
1/3 cup dark rum
2 teaspoons vanilla extract
Syrup
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
Cake
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING

This recipe is from an old "professional" cookbook I have. I have posted it in reply to a message board request. "This ultra-rich dessert is inspired by the classic Rigo Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld. "

Provided by Dee514

Categories     Dessert

Time 6h18m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 18



Mocha Layer Cake with Chocolate-Rum Cream Filling image

Steps:

  • 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.

4 cups whipping cream
1/4 cup unsalted butter
1/4 cup sugar
22 ounces semisweet chocolate, finely chopped,divided use
1/3 cup dark rum
2 teaspoons vanilla extract
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

RUM MOCHA CHOCOLATE CAKE

Two layers of chocolate cake, flavored with rum and coffee, with mocha rum frosting in the middle. Serve with whipped cream and cherries.

Provided by VIKIZW

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 55m

Yield 10

Number Of Ingredients 18



Rum Mocha Chocolate Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch pans. Sift together the flour, baking powder, and salt. Set aside. Mix together 4 teaspoons instant coffee, 1/2 cup cocoa powder, and 3/4 cup boiling water; set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons rum. Mix the milk into cooled cocoa mixture, then beat into the batter alternately with the flour mixture. Pour batter into prepared pans.
  • Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make Mocha Chocolate Frosting: Sift together confectioners' sugar and 5 tablespoons cocoa powder; set aside. Dissolve 2 teaspoons instant coffee with 1/3 cup boiling water; set aside. In a medium bowl, cream butter until smooth. Beat in sugar/cocoa mixture. Mix in the vanilla extract and rum. Beat until smooth and creamy. Spread between layers of cooled cake.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 80.9 g, Cholesterol 89.8 mg, Fat 15.5 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.2 g, Sodium 223.8 mg, Sugar 57.5 g

1 ¾ cups cake flour
3 teaspoons baking powder
1 pinch salt
4 teaspoons instant coffee granules
½ cup unsweetened cocoa powder
¾ cup boiling water
½ cup butter or margarine, softened
1 cup white sugar
3 eggs
1 ½ teaspoons rum
¼ cup milk
3 cups confectioners' sugar
5 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee granules
⅓ cup boiling water
3 tablespoons butter or margarine, softened
½ teaspoon vanilla extract
½ teaspoon rum

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Top Asked Questions

How do you make a rum and chocolate cake?
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.
How do you make coffee and chocolate cake mix?
Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake. In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.
How do you fill a chocolate cake with filling?
Drizzle half of syrup (about 3 1/2 tablespoons) over. 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).
What is the best way to make a coffee cup 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.

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