Italian Cream & Rum Cake

THE PREP

For the Cake

• 1. Preheat your oven to 325° for Convection bake and 350° for Standard.

  2. Line the bottom of a 10" springform pan with parchment paper.

  3. Toast and finely chop the walnuts.

  4. Grate the chocolate.
• Add the room temperature butter, vegetable oil and sugar to the bowl of you mixer. Use the paddle attachment and beat until light and fluffy.

  Add the room temperature eggs, one at a time, incorporating each before adding the next.

  Add the vanilla extract and beat another 2 minutes or until the mixture is combined and very light and airy.
• Sift together the cake flour, baking powder and salt. Add to the cake batter and mix at low speed for 30 seconds. Stop the mixer, scrape down the sides and bottom of the bowl with a rubber spatula, then mix at medium speed for another 30 seconds.
• Pour the batter into your prepared 10" pan. Place on the center rack of your oven and bake for 35 to 45 minutes or until it is golden brown and the center springs back from light pressure of your fingers. Remove from the oven. Wait 10 minutes and remove the outer ring. Cool completely before filling and frosting.

The Rum/Espresso Wash

• Add your strong coffee (or espresso powder + 5 tablespoons of water) rum and sugar to a small sauce pan, and heat until the sugar has completely dissolved. Set aside to cool.

The Cream Filling

• Using the whisk attachment, beat 1 cup of whipping cream to soft peak stage. Next add the finely chopped walnuts, grated chocolate, rum and powdered sugar. Beat until combined and just slightly firmer peaks are formed. You don't want it too firm, just firm enough that it will hold as a filling between the sliced layers of the cake.

The Chocolate Topping

• Place 4 ounces of semi-sweet chocolate and the 1/4 cup of whipping cream in the top of a double boiler or in a bowl that fits snugly over of pot of simmering water (see photo). Heat until the chocolate starts to melt and then stir to combined with the cream.
  

The Cream Topping

• Again, use the whisk attachment, and beat one cup of cream until soft peaks are formed. Add the rum and powdered sugar and continue to beat until firm peaks are formed.

To Assemble the Cake

• Once the cake has cooled, slice it horizontally into three equal layers. Use a soft pastry brush to coat the cut surfaces with the espresso/rum mixture.
• Once the espresso/rum mixture has been absorbed, place the bottom layer of the cake of a cake turntable or platter and spread half of the whipped cream that has the walnuts and chocolate. Once the cream filling is evenly spread, place the second layer on top and spread that with the remaining half of whipped cream/walnut/chocolate filling. Now, top with the third layer.
• Cover the top layer with the melted chocolate. (The chocolate should be soft enough to spread, but not so warm that it would soak into the cake.) Spread it evenly all over the top. If some of it drips down the sides, it's just fine.
• Once the chocolate topping has cooled and becomes firm to the touch, it's time to frost the entire cake with the whipped cream topping. Spread this final cup of cream over the top and around the sides.

  You can stop there, or decorate the top with shavings of semi-sweet chocolate and perhaps some candied walnuts.

  Keep the cake in the refrigerator. It is best not too cold, so perhaps remove from the refrigerator 20 to 30 minutes prior to serving.