200g butter, softened
1 cup Chelsea Dark Cane Sugar
1 Tbsp instant coffee powder, dissolved in 1 Tbsp boiling water
1 tsp vanilla essence
2 Tbsp dark rum (or 1 tsp rum essence)
3 eggs
2 cups self raising flour
1/4 cup milk
300 ml cream, whipped to serve

Syrup:
1 cup Chelsea White Sugar
1 cup boiling water
1 Tbsp instant coffee powder
2 Tbsp dark rum (or 1 tsp rum essence)

Syrup
Some of this goes in the cake mix hence we are making it first!
Mix sugar and half cup boiling water together in a small saucepan. Stir over medium heat until the sugar dissolves then stop stirring and boil until a dark toffee colour develops. Remove from heat and carefully add the 2nd half cup of boiling water. Be careful as it splutters and bubbles. Stir to dissolve the toffee. Measure a half cup for the cake and stir the coffee and rum into the remainder. Set aside.

Cake
Preheat oven to 180ºC.
Mix butter and dark cane sugar until creamy. Add the dissolved coffee, vanilla and rum. Beat in eggs one at a time, then fold in the flour and milk and half a cup of syrup.
Divide the mixture between 2 x 20cm tins which have been well greased and their bases lined with baking paper. Bake for 25-30 minutes. Cool on a wire rack.
Drizzle the coffee syrup over the flat bases of the cakes and then sandwich the bases together with whipped cream. Serve slices with extra whipped cream and a drizzle of coffee syrup.