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 cake are infused with a coffee-maple syrup soak and sandwiched with a luscious chocolate-rum cream filling. 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 Filling

• 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

Prepare the Sponge Cakes (Night Before):

1. Preheat oven to 180°C (350°F). Grease three 15cm round cake pans.
2. Combine flour, cocoa, icing sugar, oil, baking powder, apple vinegar, and soy milk until smooth.
3. Divide batter evenly among pans and bake for 25-30 minutes, or until a toothpick comes out clean.
4. Let cool completely on wire racks overnight.

Make the Chocolate-Rum Cream Filling:

1. Melt dark chocolate with soy milk, instant coffee, and maple syrup in a double boiler until smooth.
2. Let cool slightly. Whip vegan cream until stiff peaks form.
3. Gently fold whipped cream into cooled chocolate mixture. Add rum if using.
4. Refrigerate until ready to assemble.

Assemble the Cake:

1. Trim the rounded tops off the sponge cakes for flat layers.
2. Prepare the coffee-maple syrup soak by mixing hot water, instant coffee, and maple syrup.
3. Brush both sides of each sponge layer generously with the soak.
4. Place one sponge layer on a serving plate. Spread a generous amount of chocolate-rum cream on top.
5. Repeat with remaining layers, ending with cream on top and sides.
6. Smooth with a spatula and decorate as desired.
7. Refrigerate for at least 2 hours before serving.

Enjoy this decadent vegan mocha cake with your loved ones! It’s a dessert that’s sure to impress.