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Preheat oven to 350°F/177°C . Prepare one 6-inch tin cake and 3-inch tin can.
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For the cake: In a bowl, mix all cake ingredients together, divide it among the two cans. Bake in the preheated oven for 20-25 minutes.
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For the syrup: In a small sauce pan, heat up sugar with the water. Once the sugar is melted simmer for 2-3 minutes. Remove from the heat. Cool the syrup slightly and pour in white rum.
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Remove cakes in the oven and pour syrup over the two cakes.
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For the ganache: Over a double boiler, place all ganache ingredients. Mix until mixture is smooth. Pour enough ganache over the two cakes. Refrigerate to set.
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For the topping: pour the melted chocolate over the ganache layer of the cakes. Refrigerate again to set.
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Dust the top of the cakes with unsweetened cocoa powder.
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Sprinkle chocolate shavings on top.
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Serve.