Preheat oven to 350°F/177°C . Prepare one 6-inch tin cake and 3-inch tin can.

For the cake: In a bowl, mix all cake ingredients together, divide it among the two cans. Bake in the preheated oven for 20-25 minutes.

For the syrup: In a small sauce pan, heat up sugar with the water. Once the sugar is melted simmer for 2-3 minutes. Remove from the heat. Cool the syrup slightly and pour in white rum.

Remove cakes in the oven and pour syrup over the two cakes.

For the ganache: Over a double boiler, place all ganache ingredients. Mix until mixture is smooth. Pour enough ganache over the two cakes. Refrigerate to set.

For the topping: pour the melted chocolate over the ganache layer of the cakes. Refrigerate again to set.

Dust the top of the cakes with unsweetened cocoa powder.

Sprinkle chocolate shavings on top.

Serve.