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Melt together the chocolate chips and 1/2 cup whipping cream in a double boiler. Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.
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Transfer to a large mixing bowl and stir in 2 ounces good quality dark rum.
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In a separate bowl, whip the 2 cups of whipping cream to firm peaks.
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Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate.
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At this point you will probably have to chill this frosting for a half hour or so in the fridge if it is too soft to work with. Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.
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Fill and frost the rum soaked cake layers with the frosting and garnish with fresh berries if desired. Chill the cake for a at least a couple of hours before serving.