Preheat the Oven to 350˚F. Butter the bottom of a 9" springform mold and line the bottom with parchment paper.

In the bowl of your stand mixer, add 6 eggs and beat on high speed with the whisk attachment for 1 min. With the mixer on, add the sugar in a steady stream and continue to beat on the highest speed for 8 min.

Add 1 tsp vanilla and sift the flour into your batter. Fold the flour in with a spatula just until all of the flour is incorporated.

Transfer the batter to your prepared pans and bake for 30 minutes or until the tops are golden brown and a toothpick comes out clean.

Remove from the oven and let cool down 10 minutes, then remove cake from the pan and let cool on a wire rack.

Once the cake is at room temperature, cut it in half to make two cake layers.

Beat 1.5 cups heavy whipping cream on high speed until stiff. Transfer whipped cream to a medium bowl and refrigerate until ready to use.

In the same bowl, beat softened cream cheese and sugar on medium/high speed until smooth and creamy.

Use a spatula to fold whipped cream into the cream cheese mixture until well blended and refrigerate the frosting until ready to use.

Mix 1 ½ cups strong coffee with 2 Tbsp sugar and stir until sugar dissolves. Stir in the rum.

Place one of the cakes on a cake platter and brush half of the coffee syrup over the bottom layer.

Spread ⅓ of the frosting over the first cake layer and sift 1 Tbsp cocoa powder over the frosting.

Center the second cake layer over the frosting and brush the remaining half of the syrup over the second cake layer.

Spread the remaining frosting over the top and sides of the cake.

Decorate as desired, dusting generously with cocoa powder.