Mocha Layer Cake With Chocolate Rum Cream Filling

This recipe is from an old

Steps

For filling and topping: stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer.

Remove from heat.

Add 20 ounces chocolate.

Whisk until melted and smooth.

Whisk in rum and vanilla.

Transfer 1 cup warm chocolate mixture to small bowl.

Whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping.

Cover.

Let stand at room temperature.

Transfer remaining chocolate mixture to large bowl to use as filling.

Chill until cold and thick , at least 6 hours and up to 1 day.

For syrup: stir water and sugar in small saucepan over low heat just until sugar dissolves.

Remove from heat.

Mix in rum.

Cover and let stand up to 1 day.

For cake: preheat oven to 350f.

Butter 9x9x2-inch metal baking pan.

Line bottom with waxed paper.

Butter paper.

Combine vanilla and coffee powder in cup.

Swirl to dissolve coffee.

Sift flour , cocoa , and baking soda into small bowl.

Using electric mixer , beat egg yol.

Ingredients

whipping cream, unsalted butter, sugar, semisweet chocolate, dark rum, vanilla extract, water, instant coffee powder, cake flour, unsweetened cocoa powder, baking soda, eggs, cream of tartar, salt