For the vanilla-rum filling
2 cups milk 1 T. sugar
1 T. vanilla ¾ cup sugar
3 T. cornstarch Pinch of salt
4 eggs, room temperature 3 T. unsalted butter
1 tsp. vanilla 1 T. light rum
For the golden cake layer
1 cup cake flour Pinch of salt
1 tsp. baking powder ¾ cup sugar
4 eggs, room temperature 1/3 cup milk
¼ cup vegetable oil 1 tsp. vanilla
For the chocolate cake layer
1/3 cup cake flour 3 T. cocoa powder
½ tsp. baking powder 1/8 tsp. baking soda
Pinch of salt
2 eggs, room temperature 6 T. sugar
2 T. vegetable oil ½ tsp. vanilla
3. T hot brewed coffee
For the chocolate glaze
1 cup chocolate chips
½ cup heavy cream 1 T. corn syrup
Directions:
Make vanilla-rum filling first. Bring milk, 1 T. sugar, and 1 T. vanilla to a simmer in
a large, heavy saucepan; stir to dissolve sugar. Stir together ¾ cup sugar, cornstarch,
and salt in a small mixing bowl; set aside. Beat the eggs on medium speed until
light, fluffy, and lemon-colored, about 3 minutes. Stir in the sugar-cornstarch
mixture. Whisk ½ cup hot milk into the egg mixture. Add the egg mixture back to
the milk in the saucepan and cook over medium heat until thick, 5-8 minutes. Stir
constantly to avoid scorching. Lightly boil filling 1 minute to eliminate starchy taste.
Remove from heat. Add butter, rum, and 1 tsp. vanilla. Transfer to a bowl. Cover
with plastic wrap, pressing wrap on the surface of filling to prevent a skim from
forming. Chill.
Preheat oven to 350 degrees. Grease and flour two 9” cake pans, or line with
parchment.
To make golden cake, sift together flour, baking powder, and salt three times; set
aside. In a large bowl, beat eggs and sugar on high speed until light and fluffy, 8
minutes. Gently fold sifted flour mixture into eggs in two additions, making sure it
gets thoroughly mixed. Fold in milk, oil, and vanilla until thoroughly mixed. Pour
batter into one of the prepared cake pans. Bake 25-30 minutes.
To make chocolate cake, sift together flour, cocoa powder, baking powder, baking
soda, and salt three times. In a large bowl, beat eggs and sugar on high speed until
light and fluffy, 8 minutes. Gently fold sifted flour mixture into eggs in two
additions. Fold in coffee, oil, and vanilla until thoroughly mixed. Pour batter into
other cake pan. Bake 15-18 minutes.
Cool cakes slightly. Transfer to rack; cool completely. Split golden cake in two.
Place bottom half of the golden cake, cut side up, on a cake platter. Top with half of
the cold filling; spreading it evenly to the edges. Carefully place the chocolate layer
on top; spread with remaining filling. Top with second golden layer. Chill cake for
15-20 minutes.
To prepare glaze, place chocolate chips in a small bowl. Boil cream and corn syrup,
pour over chocolate, and whisk until smooth. May need to add more chips for
texture. Pour glaze on top of cake, smoothing it with a spatula. It is okay to spill
down sides.
Comment: This rich dessert looks very beautiful, but it is time-consuming to
prepare. Due to the pudding filling, it also only keeps for a few days.