Butter two 20 cm (8 inch) round baking pans and line their bottoms with parchment.

Sift together the flour, baking powder, baking soda, and salt into a bowl.

Add the hot coffee to the chocolate, stir until melted and smooth, and set aside to cool to room temperature.

Cream the butter and sugars in a stand-mixer fitted with the paddle attachment until light, fluffy, and pale in color.

Add the eggs, one at a time, and beat after each.

Add the chocolate, vanilla, and rum, and beat to combine.

Add in a 3rd of the flour, mix, then add half the milk, and mix.

Mix in another third of the flour, then mix in the other half of the milk.

Mix in the rest of the flour.

Finally, divide the batter between the two pans, and bake at 180 °C (160 °C fan) for 30–35 minutes (it’s best to do the “toothpick test”).

Remove from oven and allow to cool in the pans for about 10 minutes. Then, invert the cakes onto wire racks so that their tops are right side up. Let them cool completely before frosting.

Melt the chocolate over a bain-marie and let it cool to room temperature.

Cream the butter in a stand mixer with the powdered sugar and vanilla until light, fluffy, and pale in color.

Add in the cooled melted chocolate, mix well, then beat at medium speed until glossy.

Frost one layer of cake, top it with the 2nd layer, and frost it as well.

Garnish with candied orange peel.