For the cake:
1/2 cup all-purpose flour, sifted
1/2 cup unsweetened chocolate, finely chopped
6 room temperature eggs
1 cup granulated sugar
1/2 cup unsalted butter, softened and cooled
1 teaspoon vanilla extract
Rum syrup:
1/4 cup light corn syrup
1/2 cup water
1/4 cup rum
Chocolate mousse:
250g dark chocolate, chopped into small pieces
1/2 cup heavy cream, chilled
3 large eggs, separated (at room temperature)
1/4 cup granulated sugar
2 tablespoons rum
1 tablespoon strong brewed coffee at room temperature
confectioner's sugar for dusting
For the cake:
1/2 cup all-purpose flour, sifted
1/2 cup unsweetened chocolate, finely chopped
6 room temperature eggs
1 cup granulated sugar
1/2 cup unsalted butter, softened and cooled
1 teaspoon vanilla extract
Rum syrup:
1/4 cup light corn syrup
1/2 cup water
1/4 cup rum
Chocolate mousse:
250g dark chocolate, chopped into small pieces
1/2 cup heavy cream, chilled
3 large eggs, separated (at room temperature)
1/4 cup granulated sugar
2 tablespoons rum
1 tablespoon strong brewed coffee at room temperature
confectioner's sugar for dusting
For the cake: preheat oven to moderate heat (170°C) and place the rack in the middle of the oven
Grease two 9-inch round cake pans and line the bottoms with parchment paper
Brush the paper with butter
Dust lightly with flour and remove excess
Sift together flour and chocolate
Set aside
Whisk together eggs, sugar, and vanilla in a large bowl
Place over simmering water
Do not let the bottom of the bowl touch the water
Beat until sugar has dissolved and cream is lukewarm
Remove from heat and beat at high speed; add butter and vanilla and beat until cooled, tripled in volume, and having mayonnaise-like consistency
Add flour with chocolate, a little at a time, and mix carefully
Place in prepared pans and bake until just set (about 45 minutes)
Remove immediately from pans, let cool, and refrigerate
For the syrup: combine corn syrup and water in a small saucepan and bring to boil
Simmer for 3 minutes
Let cool and add rum
For the mousse: melt chocolate over hot water, remove from heat and water, and let cool
Beat heavy cream until firm
Beat egg yolks with sugar in a small bowl until thick and pale yellow
Add rum and coffee
Beat egg whites separately until stiff but not dry
Mix carefully together chocolate, egg yolks, and whipped cream
Chill until set
Assemble by placing a layer of cake on a serving plate, brushing with syrup, and spreading with mousse
Top with another layer of cake, pressing gently
Brush with syrup and top with remaining mousse
Refrigerate until ready to serve, dusting with confectioner's sugar and cutting into 16 slices.
