Mocha Layer Cake with Chocolate Rum Cream Filling


+8 people
° 1 packet of tea biscuits
°125gm soft butter
°125gm dark chocolate paste
°60 grams of sugar
° 3 espresso coffee
°1 egg


Start by preparing the chocolate buttercream: melt the chocolate and let it cool.Meanwhile, beat the softened butter with the whole egg then the sugar. Once the mixture is homogeneous, add the melted chocolate little by little. The butter is ready to use.
Let’s start assembling the cake, first we dip a small piece of biscuit in cold It is better to dip it again as soon as you put it on the plate with a brush. Put them side by side in a serving dish, and moreover pay attention to the choice of dish as it will be used for serving!
The first layer of soaked biscuits is laid out, we can spread butter cream on it, I do this with a knife, being careful not to crush the biscuits. The first layer is complete, just start over until you run out of stock: a layer of biscuits a layer of buttercream.
Once you have the last layer of cookies on, cover them completely with buttercream.
Then cover with aluminum foil and refrigerate for 24 hours, or at least 48 hours if possible.
Taking it out of fridge half an 1h before serve.


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