Elegant Black Jungle Gypsy Arm Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and ginger.
Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
Gradually pour in the boiling water while mixing. The batter will be thin, but that’s normal.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Chocolate Ganache:

Chop the dark chocolate into small pieces and place it in a heatproof bowl.
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not let it boil).
Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir until the chocolate is fully melted and the ganache is smooth.
Allow the ganache to cool to room temperature and thicken slightly.
3. Prepare the Jungle Cream Filling:

In a mixing bowl, combine the coconut milk, mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
Add the rum (if using) and beat for an additional 30 seconds. Set aside in the fridge until ready to assemble.
4. Assemble the Cake:

Place one layer of the chocolate cake on a serving platter.
Spread the jungle cream filling evenly over the cake layer.
Place the second layer of cake on top, pressing down gently to secure.
Pour the cooled chocolate ganache over the top of the cake, letting it drizzle down the sides for an elegant effect.
5. Decorate:

Using a fine brush or your fingers, lightly dust the top of the cake with edible gold dust for an elegant shimmer.
Garnish with shaved dark chocolate, fresh edible flowers, and chocolate curls or leaves for a jungle-inspired touch.
Serving and Storage Tips: