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1
Heat the oven to 350 degrees, with a rack in the middle.
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2
Butter two 9-inch cake pans and line the bottoms with parchment.
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3
In a large bowl, whisk together the flour blend, almond meal, baking powder and sea salt until well combined.
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4
In a stand mixer with a paddle, beat 12 tablespoons butter for 2 minutes until light and fluffy; add the sugar and beat until light and fluffy, about 8 minutes.
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5
With the mixer on medium speed, add the egg yolks, one at a time, stopping to scrape the sides and bottom of the bowl with a rubber spatula.
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6
Beat in vanilla.
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7
Beat in half the flour mix, then drizzle in half the buttermilk until incorporated.
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8
Repeat with the remaining flour mix and buttermilk, scraping down the mixer sides between additions.
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9
Bake for 40 to 45 minutes, until golden brown and the top of the cake is firm to the touch.
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10
Cool in the pan for 15 minutes.
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11
Run a knife around the cake edges and invert onto a cooling rack.
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12
Cool to room temperature.
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13
Prepare the glaze: In a small heavy saucepan, heat the cream on low heat, to the boiling point, then stir in the chocolate and rum.
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14
Stir until melted and smooth, adding more cream if the mixture seems too thick.
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15
It should coat the back of a spoon.
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16
Turn off the heat and let the glaze cool until just tepid.
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17
Spread the cherry preserves over the top of one of the cake layers.
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18
Take the other cake layer and stack it upside-down on top of the first layer.
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19
Pour the glaze on to the center of the cake, allowing the excess to flow down the sides.
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20
Smooth out the top quickly and evenly with a large offset metal spatula.
