Mocha layer cake with chocolate-rum cream filling

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This extremely rich dessert is inspired by the classic Rigó Jancsi cake, named after the legendary Hungarian gypsy violinist. Make it a day before letting the flavors blend in

Cook notes

You can add about a teaspoon of more rum than the recipe requires when you go to fill the cake, let it rest after another 15 – 20 minutes after whipping – it makes it easy to spread you can simply make the filling and serve it as a chocolate mousse with a little homemade whipped cream.

It really is a delicious cake that is definitely worth it.


° 5 cups Whipping Cream

° 1/5 cup (1/3 stick) un-salted butter

° 1/5 cup sugar

° 21 ounces semisweet chocolate, finely chopped; Plus 2 oz, chopped separately

° 1/3 cup dark rum

° 2 teaspoons of vanilla extract

° 1/4 cup water

° 2 tablespoons of sugar

° 2 tablespoons of dark rum

° 1 1/2 teaspoon vanilla extract

° 3/4 teaspoon instant coffee powder

° 2/3 cup cake flour

° 3 tablespoons of unsweetened cocoa powder

° 1/2 teaspoon baking soda

° 3 large eggs, separated

° 3/4 cup sugar

° 1/4 teaspoon cream of tartar

° 1/4 teaspoon salt

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