Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Mocha Layer Cake With Chocolate-Rum Cream Filling

 
One serving costs about $1.74

$1.74 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

16 dessert
spoonacular Score:32%

Spoonacular Score: 32%

 

Mocha Layer Cake With Chocolate-Rum Cream Filling takes around 45 minutes from beginning to end. This dessert has 543 calories, 6g of protein, and 38g of fat per serving. This recipe serves 16 and costs $1.74 per serving. 1 person has tried and liked this recipe. A mixture of rum, whipping cream, semisweet chocolate separately, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is rather bad. Similar recipes are Chocolate Layer Cake With Raspberry Cream Filling, Chocolate Layer Cake with Cookies and Cream Filling, and Rum-Mocha Walnut Layer Cake.

Dessert can be paired with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1.5 tsps
1.5 tsps baking soda
baking soda
0.67 cup
0.67 cup cake flour
cake flour
0.25 tsps
0.25 tsps cream of tartar
cream of tartar
2 Tbsps
2 Tbsps dark rum
dark rum
2 Tbsps
2 Tbsps dark rum
dark rum
3 large
3 large eggs
eggs
0.75 tsps
0.75 tsps coffee powder
coffee powder
1 cup
1 cup dark rum
dark rum
1 cup
1 cup dark rum
dark rum
1 pinch
1 pinch salt
salt
2 ounces
2 ounces semisweet chocolate separately
semisweet chocolate separately
20 ounces
20 ounces semisweet chocolate
semisweet chocolate
0.75 cup
0.75 cup sugar
sugar
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
1 Tbsp
1 Tbsp unsweetened cocoa powder
unsweetened cocoa powder
1 tsp
1 tsp vanilla extract
vanilla extract
0.25 cup
0.25 cup water
water
4 cups
4 cups whipping cream
whipping cream
1.5 tsps baking soda
1.5 tsps
baking soda
0.67 cup cake flour
0.67 cup
cake flour
0.25 tsps cream of tartar
0.25 tsps
cream of tartar
2 Tbsps dark rum
2 Tbsps
dark rum
2 Tbsps dark rum
2 Tbsps
dark rum
3 large eggs
3 large
eggs
0.75 tsps coffee powder
0.75 tsps
coffee powder
1 cup dark rum
1 cup
dark rum
1 cup dark rum
1 cup
dark rum
1 pinch salt
1 pinch
salt
2 ounces semisweet chocolate separately
2 ounces
semisweet chocolate separately
20 ounces semisweet chocolate
20 ounces
semisweet chocolate
0.75 cup sugar
0.75 cup
sugar
1 Tbsp unsalted butter
1 Tbsp
unsalted butter
1 Tbsp unsweetened cocoa powder
1 Tbsp
unsweetened cocoa powder
1 tsp vanilla extract
1 tsp
vanilla extract
0.25 cup water
0.25 cup
water
4 cups whipping cream
4 cups
whipping cream

Equipment

hand mixer
hand mixer
serrated knife
serrated knife
baking pan
baking pan
oven
oven
sauce pan
sauce pan
spatula
spatula
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
hand mixer
hand mixer
serrated knife
serrated knife
baking pan
baking pan
oven
oven
sauce pan
sauce pan
spatula
spatula
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil


Instructions

  1. 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 us
  2. 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.
  3. For Cake: Preheat oven to 350 degrees. Butter 9- by 9- by 2-inch metal baking pan. Line bottom with waxed paper; butter paper.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. 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.
  10. This recipe yields 16 servings.
  11. Comments: 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.16
Ingredient
1.5 teaspoons baking soda
⅔ cups cake flour
¼ teaspoons cream of tartar
2 tablespoons dark rum
2 tablespoons dark rum
3 larges eggs
¾ teaspoons coffee powder
1 cup dark rum
1 cup dark rum
2 ounces semisweet chocolate separately
20 ounces semisweet chocolate
¾ cups sugar
1 tablespoon unsalted butter
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups whipping cream
Price
$0.01
$0.33
$0.06
$0.75
$0.75
$0.82
$0.02
$5.98
$5.98
$1.28
$12.76
$0.21
$0.12
$0.08
$0.30
$5.16
$34.57

Nutritional Information

Quickview
582 Calories
5g Protein
38g Total Fat
35g Carbs
2% Health Score
Limit These
Calories
582k
29%

Fat
38g
59%

  Saturated Fat
23g
144%

Carbohydrates
35g
12%

  Sugar
25g
28%

Cholesterol
106mg
35%

Sodium
139mg
6%

Alcohol
11g
63%

Caffeine
35mg
12%

Get Enough Of These
Protein
5g
12%

Manganese
0.58mg
29%

Copper
0.53mg
27%

Vitamin A
966IU
19%

Magnesium
77mg
19%

Phosphorus
163mg
16%

Iron
2mg
16%

Selenium
10µg
14%

Fiber
3g
13%

Vitamin B2
0.18mg
11%

Zinc
1mg
9%

Potassium
311mg
9%

Vitamin D
1µg
8%

Calcium
70mg
7%

Vitamin E
0.92mg
6%

Vitamin K
4µg
5%

Vitamin B5
0.44mg
4%

Vitamin B12
0.25µg
4%

Vitamin B6
0.05mg
3%

Vitamin B1
0.03mg
2%

Vitamin B3
0.45mg
2%

Folate
8µg
2%

covered percent of daily need

Related Recipes