Sugar 1/2 cup
Water 1/3 cup
Rum 30 ml
Put ingredients in a pan and cook until thickened and sugar has dissolved completely, set aside.
Chocolate 200 grams (I used bittersweet couverture chocolate)
Cream 300 grams
Cut chocolate into smaller pieces and melt over double boiler, making sure that all the chocolate is smooth.
Whip cream on the kitchenaid mixer until double in volume, carefully fold in cooled melted chocolate, making sure that is it well incorporated and no streaks remain. Set aside in chiller.
Slice cooled chocolate genoise into two layers, making the bottom layer thicker. Brush soaking syrup until bottom layer is soaked through. Spread about half of the chocolate cream and put second layer on top. Brush with the soaking syrup making sure that the genoise is moistened completely. Cover the cake with the rest of the chocolate cream. Decorate top with chocolate cream rosettes, cocoa powder and chocolate sprinkles.
NOTE: This kind of cake relies on the proper whipping of the egg yolk mixture and careful folding in of the sifted cocoa powder and cake flour. Genoise can be quite dry, so the soaking syrup has to be used liberally.