Chocolate Rum'n Cream cake recipe

Dear chocolate rum'n cream cake, 
Have I ever told you that I love you? Always and forever... I take you to be my best friend, my faithful partner, my one true love! 

Please tell me you are in love with this baby, how can you not be? Here is a dense moist chocolate cake infused with warm rum syrup, sandwiched in a layer of strawberry jelly and topped with whipped cream. Once it is chilled, it i then garnished with dark chocolate curls to add to the excitement. 

This recipe makes 2-7 inch cakes


For the cake:
4 eggs, at room temperature
2 cups whole wheat flour
2 cups dark brown sugar firmly packed
1/2 cup regular cocoa powder
1/2 tsp instant coffee powder melted in a few spoons of warm water
1/2 tsp salt
3/4 cup oil
1 tsp baking soda
1 tsp baking powder
1 cup buttermilk
1 tsp vinegar

For the filling:
3 Tbsp strawberry jelly
1/2 cup rum, of your choice
2 tsp sugar
1 cup warm water

For the frosting:
250 ml/1 cup whipping cream (30 % fat or more)
2 tsp icing sugar
1 tsp clear vanilla
1 tsp rum

In a bowl, whisk together flour, cocoa, baking powder, soda and salt. Set aside.
Combine the oil, buttermilk and instant coffee, set aside.
Powder the sugar in a blender, helps with getting the eggs fluffy faster.
Beat the eggs, vanilla and powdered sugar together until the sugar dissolve and the mixture is light and frothy.
Now add the flour mixture and buttermilk mixture to the egg in three batches. Using a spatula or wooden spoon, combine well after each addition.