Tahmina's Sinful (and I mean Sinful) Double Chocolate Rum Cake

Double Chocolate Rum Cake
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good quality cocoa powder (not hersheys)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken well
1/2 cup vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup freshly brewed hot coffee
(Non Cafinated Coffee or Use Coffee Substitute:Can be made with Dandelion and Chicory. Roast the chicory the same way as coffee beans. Add 1 part dandelion root to 1/2 part roasted chicory root to a coffee grinder. Grind the mixture up and use this powder the same as you would some store bought coffee. This mixture brings the aroma, smell, and color your used to, but the taste is a bit different, but surprisingly close)
1/2 cup dark rum
(can you order that Alcohol Free? LOL - YES - Rum is distilled from molasses or cane syrup, so your best bet could be a mixture of molasses thinned with pineapple juice or white grape juice. I use 1/4Cup PERO, and 2tbspoons Rum Extract)
6 oz chocolate chips

Sift together dry ingredients, add eggs, oil, buttermilk, rum and mix with mixer. Add vanilla and slowly add in freshly brewed coffee, it intensifies the chocolate flavor but doesn't really taste like coffee. Make sure it's freshly brewed and hot and not some old stuff. Hand stir in chocolate chips, pour into bundt pan or two 9" round pans and bake at 350 degrees. If in the bundt pan then bake for 55 minutes, if in the two 9" pans then bake for 40 minutes and check and then check with toothpick in the middle.

Glaze:
1/4 cup good quality cocoa
2 tbsp butter
1/4 cup heavy cream
1 cup sifted powdered sugar
1 tsp pure vanilla

Melt butter in pan and add heavy cream, add in cocoa mix and take off heat. Add sifted powdered sugar (or you'll get serious lumps) and vanilla, pour over cake.

If making 9" cakes then here's the frosting:
3 ounces unsweetened chocolate (the bar kind)
3 tablespoons butter
3 cups powdered sugar
1 teaspoon vanilla extract
3 to 8 tablespoons milk

Melt chocolate and butter in microwave safe dish for about 45 seconds and stir (each microwave is different so be careful and do not overheat and burn the chocolate), using electric mixer, mix in powdered sugar and vanilla, slowly add milk until you get the consistency you desire. Makes enough frosting for the whole cake!