The “Mocha Layer Cake with Chocolate-Rum Cream Filling” recipe you’ve shared is a decadent dessert inspired by the classic Rigo Jancsi cake, which pays homage to the legendary Hungarian Gypsy violinist. This dessert is designed to be prepared a day ahead to allow the flavors to fully develop and meld together, ensuring a rich and satisfying experience.
Recipe Overview:
Cooking Time: 18 minutes
Preparation Time: 6 hours
Total Time: 6 hours 18 minutes
Servings: 16
Yield: 1 Cake
Description:
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.
Recipe Category: Dessert
Keywords: Hungarian, European, Weeknight, For Large Groups, Oven
Ingredients:
For the Filling and Topping:
- 4 tablespoons unsalted butter
- 1/4 cup sugar
- 1/4 cup dark rum
- 22 ounces bittersweet or semisweet chocolate, chopped
- 1/3 cup heavy whipping cream
- 2 teaspoons vanilla extract
For the Syrup:
- 1/4 cup water
- 2 tablespoons sugar
- 2 tablespoons dark rum
For the Cake:
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee powder
- 1 1/2 cups cake flour
- 3/4 teaspoon baking soda
- 2 large eggs, separated
- 2/3 cup sugar, divided
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Nutrition Information (per serving):
- Calories: 534.9
- Fat: 46.4g
- Saturated Fat: 28.5g
- Cholesterol: 128.8mg
- Sodium: 121.7mg
- Carbohydrates: 32.6g
- Fiber: 6.9g
- Sugar: 14.7g
- Protein: 8.1g
Recipe Instructions:
-
Prepare the Filling and Topping:
- In a heavy saucepan over medium-high heat, stir together butter, sugar, and cream until the sugar dissolves and the mixture comes to a simmer.
- Remove from heat and add 20 ounces of chopped chocolate. Whisk until smooth.
- Stir in rum and vanilla extract.
- Reserve 1 cup of the mixture for the topping. To the remaining mixture, add the remaining 2 ounces of chocolate and set aside at room temperature. Chill the larger portion until cold and thick (at least 6 hours).
-
Make the Syrup:
- Combine water and sugar in a small saucepan over low heat until sugar dissolves.
- Remove from heat and mix in rum. Set aside.
-
Prepare the Cake:
- Preheat oven to 350°F (175°C).
- Butter a 9x9x2-inch metal baking pan and line the bottom with waxed paper, then butter the paper.
- In a cup, swirl together vanilla extract and coffee powder until the coffee dissolves.
- Sift together flour, cocoa powder, and baking soda in a small bowl.
- Using an electric mixer, beat egg yolks and 1/2 cup of sugar in a medium bowl until thick and light (about 3 minutes).
- Beat in the vanilla-coffee mixture.
- In a separate large bowl with clean beaters, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form but are not dry.
- Fold 1/3 of the egg whites into the yolk mixture, then fold in half of the flour mixture. Repeat with the remaining egg whites and flour mixture.
- Transfer the batter to the prepared pan and gently spread it evenly.
- Bake until the cake is puffed and a tester inserted into the center comes out clean, about 18 minutes.
- Cool the cake in the pan on a rack. It may shrink slightly as it cools.
- Run a knife around the edges of the pan to loosen the cake, then turn it out onto a work surface and peel off the waxed paper.
-
Assemble the Cake:
- Using a long serrated knife, carefully cut the cake horizontally into two layers.
- Place one half of the cake layer, cut side up, on a serving platter.
- Drizzle half of the prepared syrup (about 3 1/2 tablespoons) over the cake.
- Using an electric mixer, beat the chilled chocolate filling until thick and lighter in color (less than 1 minute).
- Spread all of the filling evenly over the cake layer, ensuring it aligns with the sides (the filling will be about 1 inch thick).
- Drizzle the remaining syrup over the cut side of the second cake layer.
- Place the second layer, syrup side down, atop the filling and press gently to adhere.
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Finish the Cake:
- Rewarm the reserved chocolate topping over low heat until pourable.
- Pour the topping onto the center of the cake.
- Use a small spatula to spread the topping to the edges, being careful not to let it spill over.
- Chill the assembled cake for up to 1 day, covering it loosely with foil or a cake dome after 2 hours of chilling.
- Before serving, cut the cake into 16 squares.
This Mocha Layer Cake with Chocolate-Rum Cream Filling is a labor of love, perfect for special occasions or when you want to impress with a sophisticated dessert. The combination of rich chocolate, coffee undertones, and a hint of rum makes it a delightful treat that’s worth the effort of preparation. Enjoy each layer of flavor as they come together harmoniously in every bite.
