Mocha cake with chocolate cream filling and rum

+Filling :
°4 cups cream whisk
°1/4 cup (1/2 stick) unsalted butter
°1/4 cup sugar
°20 ounces finely chopped semi-sweet chocolate; Plus 2 ounces separately chopped
°1/3 cup dark rum
°2 teaspoons vanilla extract
°1/4 cup water
°2 tbsp sugar
°2 tbsp dark rum
° 1 1/2 tsp vanilla extract
°3/4 teaspoon instant coffee powder
°2/3 cup flour cake
°3 tbsp unsweetened cocoa powder
°1/2 teaspoon baking soda
°3 large separated eggs
°3/4 cup sugar
°1/4 teaspoon tartare cream
°1/4 teaspoon salt
To fill and export:
 Stir the first 3 ingredients into a large heavy pot over medium-high heat until the sugar dissolves and the cream is cooked. Take it out of the heat. Add 20 ounces of chocolate; Whisk until melted and smoothed. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to a small bowl; Whisk 2 ounces remaining chocolate in a mixture in a bowl and set aside to cover. Coverage; Let’s stand at room temperature. Transfer the remaining chocolate mixture to a large bowl for filling; Cold to cold and thickness, at least 6 hours until 1 day.
Stir the water and sugar in a small saucepan over a low heat until the sugar dissolves. raises the heat; Mix in rum. Cover and leave the stand up to 1 day.
For cake:
Preheat the oven to 350 degrees Fahrenheit. 9 × 9 × 2 “metal bread pan with butter. Down line with tarpaulin paper; Butter paper. Combine vanilla powder and coffee in a cup; Whirlpool to dissolve coffee. Sift the flour, cocoa and baking soda into a small bowl. Using an electric blender, whisk the egg yolks 1/2 cup sugar in a medium bowl until thick and very light, for about 3 minutes. Whisk the vanilla coffee mixture. Using clean dry rackets, whisk the egg white, tartar cream and salt in a large bowl until soft peaks form. Gradually add 1/4 cup of remaining sugar with the whisk until stiff but not dry. Fold 1/3 of the eggs into the yolk mixture. Add half the flour mixture. Fold half the remaining eggs