Instructions:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust with flour.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the buttermilk, vegetable oil, eggs, and vanilla extract together until well combined.
Gradually add the dry ingredients into the wet mixture, mixing until just combined.
Pour in the hot coffee and mix until the batter is smooth.
Pour the batter evenly into the two prepared cake pans and smooth out the surface.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the pans from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the filling, heat the heavy cream in a small saucepan until it just begins to simmer.
Remove from heat and add the chopped chocolate. Let it sit for 1-2 minutes, then stir until the chocolate is completely melted.
Stir in the rum and let the mixture cool to room temperature.
To make the frosting, beat the butter until light and fluffy.
Gradually add in the powdered sugar and cocoa powder, beating until well combined.
Add the heavy cream and vanilla extract and beat until the frosting is smooth and creamy.
Once the cakes have cooled, place one cake layer onto a serving plate and spread a layer of filling over the top.
Place the second cake layer on top of the filling and spread more filling over the top and sides of the cake.
Frost the cake with the chocolate-rum frosting, smoothing out the surface and sides.
Chill the cake in the refrigerator for at least 30 minutes before serving.
Enjoy your delicious Mocha Layer Cake with Chocolate-Rum Cream Filling!
