Mocha layer cake filled with chocolate and rum cream


+ 8 people

+Pour the chocolate sponge cake

°5 eggs

°120g flour

°120g of sugar

°30g cornstarch

°30g bitter cocoa powder

°5g baking powder

°Pour the syrup

°120ml water

°70g of sugar

°20g amber rum

+Pour in the Italian meringue

°125g of sugar

°70g egg white

°40g of water

+Pour the buttercream

°360g of butter

°5 egg yolks

°240g of sugar

°100g of water

°1.5 tablespoons instant coffee

+For decoration

°100g slivered almonds



To make the sponge cake, try to separate the egg whites from the yolks then whisk the yolks with 50 g of sugar in a bowl so that the mixture whitens.


In another bowl, beat the egg whites with the rest of the sugar added later.


Gently add the whipped egg whites to the bowl with the yolks using a spatula.


Gradually add the flour, cornstarch, bitter cocoa and baking powder previously sifted until a smooth paste is obtained.


Place a dessert circle on a baking sheet lined with parchment paper.


The sponge cake will puff up a lot during cooking. To increase the height of the circle, line it with a strip of parchment paper.


Pour the dough into the ring and bake for 20 minutes in a preheated oven at 180°C.


Unmold the sponge cake when it comes out of the oven and let it cool on a wire rack.


To prepare the syrup that will soak the sponge cake, bring the water mixed with the sugar to a boil in a small saucepan, then turn off the heat and pour in the rum. Let the syrup cool.


For the Italian meringue, heat the water and sugar in a small saucepan to 121°C to obtain a syrup.


Meanwhile, beat the very firm egg whites.


Pour the syrup over the whipped egg whites while continuing to whisk, then whisk until the meringue cools.


Then prepare the coffee buttercream: try diluting the soluble coffee in half a cup of hot water and set aside.


Make a syrup again by heating the water and the sugar in a saucepan to 121°C.


At the same time, beat the egg yolks in a bowl using an electric mixer. Then drizzle the syrup over the yolks, continuing to whisk well until a ribbon forms.


Then gradually work the softened butter into pieces while continuing to whisk until you obtain a cream.


Then add the cooled Italian meringue, whisking gently.


Then pour in the half cup of coffee and continue whisking until you get a nice smooth buttercream.


Reserve the buttercream in the fridge for about 20 minutes.


To assemble the sponge cake: cut the sponge cake into three discs of the same height, then superimpose a disc of sponge cake soaked in rum syrup using a brush, a layer of butter cream, the second disc of sponge cake soaked in syrup , a layer of butter cream, the third disc of sponge cake soaked in syrup then a layer of butter cream. Spread the buttercream around the edges of the cake as well.


Finish by sprinkling the flaked almonds (which you can roast in the oven, they will have more flavor and a beautiful golden color) on top of the cake and/or on the edges according to your desires.


Reserve in the refrigerator until tasting.


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