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1
For the Cake: Heat the oven to 350 degrees F and arrange a rack in the middle.
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Coat 2 (9-inch) round cake pans with butter and dust with cocoa powder.
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3
In a large mixing bowl, whisk together cocoa, flour, espresso powder, baking soda, and baking powder until well combined; set aside.
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4
Combine the sugar, oil, eggs, vanilla, and salt in a separate large bowl, and whisk until combined and smooth.
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5
Combine the milk and coffee in a small bowl.
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6
Add 1/3 of the milk mixture into the sugar/egg mixture and whisk until just incorporated.
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7
Add 1/3 of the flour mixture, and whisk until smooth.
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8
Continue with the remaining milk and flour mixture, alternating between each and whisking until all the ingredients are just incorporated and smooth.
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9
Divide the batter evenly between prepared pans.
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10
Put the pans on a baking sheet.
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11
Bake, rotating the baking sheet 180 degrees halfway through, until a tester inserted in the center comes out clean, about 25 to 30 minutes.
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12
Remove the cakes from the oven and let them rest, in the pans, on a cooling rack for 10 to 15 minutes.
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13
Remove the cakes from the pans, and cool completely before proceeding.
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14
For the Pudding: Combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan and whisk to evenly combine.
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15
Whisk in the milk and vanilla until completely incorporated and the mixture is smooth.
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16
Whisk in the egg yolks until combined.
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17
Cook over medium-low heat, stirring constantly, until mixture thickens and bubbles, about 7 minutes.
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18
Reduce the heat to low and cook, stirring constantly, until completely thickened, about 1 minute more.
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19
Remove from the heat and immediately add the chocolate and the butter, and stir until melted and evenly combined.
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20
Put plastic wrap directly on surface of the pudding and chill at least 1 1/2 hours.
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21
To assemble: Arrange 1 of the cakes on a flat cake plate and top with 1/3 of the pudding, spreading evenly and almost to the edges.
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22
Top with second cake then use the remaining pudding to frost the top and sides of the cake.
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23
Press the cookie crumbs into the sides and top of the cake.
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24
Pick up any fallen crumbs and apply them, pressing gently to cover the cake completely.
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25
Cover loosely with plastic wrap and refrigerate at least 30 minutes before serving.
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26
For the Whipped Cream: In a medium bowl, add the cream and whisk until soft peaks form.
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27
Add the rum and continue to whisk until stiff and the cream sticks to the whisk.
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28
Serve the whipped cream on the side.
