Mocha Layer Cake with Chocolate Rum Cream Filling

3. Layering:

Continue alternating layers of espresso-soaked biscuits and chocolate buttercream until you run out of ingredients. Finish the cake by completely covering the top layer of biscuits with the remaining buttercream.

4. Chill and Serve:

Once the cake is fully assembled, cover it with aluminum foil and refrigerate for at least 24 hours (48 hours is ideal for best results). Before serving, let the cake sit at room temperature for about 30 minutes to soften slightly.

Enjoy your indulgent Mocha Layer Cake with Chocolate Rum Cream Filling!