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### **Instructions:**
#### 1. **Prepare the Cake Layers:**
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, coffee granules, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined.
Gradually add the boiling water to the batter, mixing constantly. The batter will be thin, but that’s perfectly fine — it’s what helps create a moist cake.
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
#### 2. **Make the Chocolate Rum Cream Filling:**
While the cakes are cooling, prepare the filling. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the chopped chocolate until it melts and the mixture is smooth.
Add the dark rum and powdered sugar to the chocolate mixture and whisk to combine. Allow the filling to cool to room temperature, then refrigerate for at least 1 hour, or until it thickens to a spreadable consistency.
#### 3. **Prepare the Ganache:**
In a separate saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir until the ganache is smooth and glossy. Let it cool to room temperature before drizzling it over the cake.
#### 4. **Assemble the Cake:**
Once the cakes are completely cool, carefully slice each layer in half horizontally to create four layers of cake. Place the first layer on a serving plate or cake stand.
Spread a generous amount of the chocolate rum cream filling over the first layer. Top with the second layer of cake and repeat the process until all layers are stacked. You can add extra filling between the layers if desired.
Once the cake is assembled, drizzle the ganache over the top, allowing it to drip down the sides. Smooth the ganache over the top with a spatula for an even finish.
#### 5. **Garnish and Serve:**
For a finishing touch, decorate the cake with chocolate shavings, cocoa powder, or a few dollops of whipped cream. Slice and serve immediately, or refrigerate until ready to serve.
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### **Tips for Success:**
– **Let the Cake Cool Completely**: Make sure the cake layers are fully cooled before assembling to prevent the filling from melting.
– **Chill the Filling**: The chocolate rum cream filling will set better if it’s chilled for at least an hour before use.
– **Use High-Quality Chocolate**: The flavor of the chocolate is key in this recipe, so use good-quality semi-sweet chocolate for both the filling and ganache.
– **Customize the Rum**: If you prefer a different flavor, you can substitute the dark rum with another liquor, such as Kahlua or Baileys Irish Cream, for a unique twist.
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### **Conclusion:**
This **Mocha Layer Cake with Chocolate Rum Cream Filling** is the ultimate indulgence for chocolate lovers. The combination of rich mocha cake, creamy chocolate rum filling, and smooth ganache creates a dessert that’s perfect for any occasion. Whether you’re celebrating a special event or simply satisfying your sweet tooth, this cake is sure to leave everyone asking for the recipe.
Treat yourself and your loved ones to this deliciously decadent creation — it’s a dessert you won’t soon forget!
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