Published September 28, 2007 by
Preheat oven to 350 degrees F. Sift flour, baking powder and cocoa powder. In food processor or mixer cream butter. Add sugar and eggs. Alternately add dry ingredients and milk, beating at low speed. Pour into a 8 in. x 8 in. square pan, greased and floured. Bake for 50 to 60 minutes until toothpick comes out clean. Let cake cool and turn out.
Mix egg yolks and honey in double boiler, simmer. Add milk, vanilla extract, coffee. Also add cornstarch and flour diluted in a little cold milk. Simmer, stirring constantly until it thickens. Let cool.
In a small saucepan, heat honey, water and rum. Meanwhile trim off cake top and sides. Cut cake horizontally into 3 equal layers and brush with honey syrup.
Garnish 2 cake layers with custard, layer them and cover with the last cake layer. Sprinkle with cocoa and refrigerate. Before serving, decorate with coffee beans or gourmet nuts. [8 to 10 servings]