Brown Butter Pound Cake with Chocolate Cream

I'm currently loving the brown butter pound cake recipe from the August 2010 Daring Baker's Challenge that I made another cake based on it. I got a lot of feedback that the cake tends to dry up when it's frozen which I didn't experience because I ate all the trimmings as soon as it was cool enough to make into a baked alaska. But I wanted to make sure my cake wouldn't dry up or lose any flavor so I soaked the sliced cake in a rum syrup, sandwiched a creamy middle and covered it with a simple chocolate cream.
I made the exact same recipe as the brown butter pound cake, I baked it in a 9-inch cake pan. Sliced it in half and soaked it in this syrup:

RUM SYRUP
1/2 cup sugar
1/4 cup water
1 tablespoon Rum

Cook sugar and water in a pan over low heat. Until sugar dissolves and caramelizes. Take off heat and pour in the rum, set aside to cool.

CREAM FILLING
250 grams All-purpose Cream
Cake trimmings
1 tablespoon unflavored gelatine
1/4 cup water
Sprinkle gelatine in water and leave to bloom for 10 minutes. Melt over double boiler. Set aside. Slice trimmings and chop them roughly. With the whisk attachment of your KitchenAid mixer, whip cream and the chopped trimmings, slowly pour the melted gelatine into the cream and cake trimmings. Whip until doubled in volume, scraping down the sides.

CHOCOLATE CREAM
100 grams Bittersweet Chocolate
250 grams All-Purpose Cream

Chop chocolate into smaller pieces, melt over double boiler, set aside. Whip cream and chocolate with the whisk attachment of your mixer until well-blended and doubled in volume. Set aside in the refrigerator while assembling your cake.

ASSEMBLY:
Slice Cake in half, soak both sides with rum syrup. Spread the cream filling evenly on bottom half, top with the other half and press lightly. Cover with chocolate cream and decorate.

I love the taste of brown butter pound cake and is it just me or saying it in French makes it sound yummier :) Beurre Noisette--Yum!