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Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
In a large bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.
In another bowl, whisk together the coffee, milk, oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Divide the batter evenly among the prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on wire racks.
Make the Chocolate-Rum Cream Filling:
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour it over the chopped chocolate in a heatproof bowl and let it sit for 2 minutes. Stir until smooth.
Add the rum, if using, and let the mixture cool to room temperature. Beat in the softened butter until fluffy and creamy. Chill slightly if the filling is too soft.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of chocolate-rum cream filling over it. Repeat with the second layer, then top with the final cake layer. Smooth any excess filling around the sides for a clean finish.
Prepare the Ganache Topping:
Heat the heavy cream in a saucepan until steaming but not boiling. Pour it over the chopped dark chocolate in a bowl and stir until smooth. Stir in the butter for extra shine.
Pour the ganache over the top of the cake, letting it drip down the sides for a rustic look.
Decorate and Serve:
Allow the ganache to set slightly before garnishing with chocolate curls, coffee beans, or a dusting of cocoa powder. Slice and serve!
Serving and Storage Tips:
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