4 ounces unsweetened chocolate
1/2 cup milk
1 cup brown sugar, packed
1/4 tsp. Jamaican allspice (optional)
1 egg yolk
2 cups cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, room temperature
1 cup superfine sugar
2 egg yolks
2 tablespoons water
1/2 cup milk
1 1/2 teaspoons vanilla
2 tablespoons dark rum
2 egg whites, whipped

Preheat oven to 350°F. Grease two 9-inch layer cake pans.

Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.

In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.

In a cup, stir together 3 tablespoons water, 1/2 c. milk, and 1 teaspoon vanilla extract and 1 tablespoon dark rum.

Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.

In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.

Turn into greased layer cake pans. Bake at 350°F for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.

Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.

Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or Baker's Sugar. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.

Submitted by: CM