A Dark ‘N Stormy Birthday Cake

Ingredients

For the Cake
• 2 cups all purpose flour
• 2 tsp baking soda
• 1 tsp ground cloves
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp salt
• 1 cup canola oil
• 3/4 cup plus 2 tbsp sugar
• 1/2 cup dark molasses
• 3 large eggs
• 1 cup boiling water
For the Frosting
• 5 egg whites
• 1.5 cups sugar
• 4 sticks unsalted butter, softened and cubed
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2/3 cup Dark rum

Instructions

For the Cake
1. Position oven rack in the middle of oven and preheat to 350. Spray or butter 2 8" cake pans and line bottoms with parchment paper.
2. In a medium bowl, whisk flour, baking soda, cloves, ginger, cinnamon and salt and set aside.
3. In the bowl of a stand mixer with the paddle attachment (or in a large bowl, I did it by hand) combine the oil, sugar and molasses. Mix on medium speed until blended. With the stand mixer running on low, add the eggs, one at a time, until completely mixed.
4. Add the flour mixture slowly and mix until just combined. Add the boiling water and mix on low speed until combined.
5. Divide batter into both cake pans and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cakes cool in pan for about 45 minutes. Wrap the cakes in plastic wrap and place in the refrigerator for about 25 minutes (or overnight) before frosting.
For the Frosting
7. Combine egg whites and sugar in bowl of stand mixer and place it over simmering water. Heat mixture to 160 degrees, stirring constantly.
8. Transfer mixer bowl to stand mixer, fitted with whisk attachment and beat on medium high speed until stiff peaks form, about 10 minutes.
9. Add butter one piece at a time, mixing to incorporate. If the mixture starts to appear clumpy and curdled, this is good. If it appears soupy, put the butter in the freezer for 1-2 minutes and then add to the mix.
10. Add the vanilla extract and the rum and mix until incorporated.
To Assemble Cake
11. I used a spring form pan bottom and wrapped it in aluminum foil and placed a dollop of frosting in the center. Luckily my cakes came out pretty straight, so I didn't need to level off the cakes, but do so if you need to.
12. Place one cake on the aluminum foil and then put a generous amount of frosting and spread it out.
13. Place the other cake on top of the frosting. Apply your crumb coat, making sure to add extra frosting to any big gaps.
14. Put in the refrigerator for about 30 minutes, until the crumb coat sets. You can also leave the cake overnight at this point.
15. Add the remaining frosting to the cake, leaving about a cup or so for decorations. I just decorated the cake using a small circular tip.