Instructions

1. Make the Cake:
   • Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
   • In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add coffee, buttermilk, oil, eggs, and vanilla. Beat until batter is smooth and well combined.
   • Divide batter between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
   • Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Prepare the Chocolate-Rum Filling:
   • In a saucepan over medium heat, heat the cream just until it begins to simmer.
   • Pour over the chopped chocolate and butter in a heatproof bowl.
   • Let sit for 2 minutes, then stir until smooth. Add rum and mix well.
   • Chill the mixture in the fridge for 30–45 minutes, or until thickened but spreadable.
3. Make the Mocha Frosting (optional):
   • Beat butter until creamy. Add cocoa powder, powdered sugar, coffee, vanilla, and salt.
   • Beat until smooth and fluffy. Adjust consistency with more coffee or sugar if needed.
4. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread the chocolate-rum cream evenly on top.
   • Add the second cake layer.
   • Frost the top and sides of the cake with mocha frosting, if using.
   • Chill for 30 minutes before slicing for clean cuts.

Tip: Garnish with chocolate shavings or coffee beans for an extra touch!