Decadent Vegan Mocha Cake with Chocolate-Rum Cream Filling: A Show-Stopping Dessert

Indulge in the ultimate vegan dessert experience with this rich and decadent mocha cake. Layers of moist chocolate sponge are infused with a coffee-maple syrup soak, then generously filled and frosted with a luscious chocolate-rum cream. This show-stopping cake is perfect for special occasions or anytime you crave a truly indulgent treat.

Ingredients

For the Chocolate Sponge Cake (x3):

• 125g white flour
• 15g bitter cocoa
• 100g icing sugar (or mixed brown sugar)
• 60g oil (sunflower or peanut)
• 0.5 tsp baking powder
• 1 tbsp apple vinegar
• 150g soy milk

For the Coffee-Maple Syrup Soak:

• 4-5 tbsp hot water
• 2 tbsp instant coffee
• 2 tbsp maple syrup

For the Chocolate-Rum Cream:

• 100g dark chocolate (85% cocoa)
• 5 tbsp soy milk
• 2 tbsp instant coffee (adjust for intensity)
• 2 tbsp agave syrup
• 200ml vegan whipping cream (or coconut milk)
• 2 tbsp rum (optional)

Instructions

Night Before:

1. Preheat oven to 180°C (350°F). Grease a 15cm round cake pan.
2. Combine flour, cocoa, icing sugar, baking powder, oil, vinegar, and soy milk until smooth. Pour into prepared pan.
3. Bake for 30 minutes or until a toothpick comes out clean. Repeat for 3 layers. Cool completely on a wire rack overnight.

Next Day:

1. Prepare the coffee-maple syrup soak by mixing hot water, instant coffee, and maple syrup.
2. Make the chocolate-rum cream: Melt chocolate with soy milk, coffee, and agave syrup in a double boiler. Cool slightly. Whip vegan cream until stiff peaks form. Gently fold whipped cream into cooled chocolate mixture. Add rum if desired.
3. Trim the rounded tops off the cake layers for a flat surface. Soak each layer generously with the coffee-maple syrup.
4. Assemble the cake: Place one layer on a serving plate, spread with cream, repeat with remaining layers. Frost the top and sides with remaining cream. Decorate as desired.
5. Refrigerate for at least 2 hours before serving. Enjoy!