Top: Melt the butter. Then add the sugar and leave on low heat until it melts. Turn off the heat, put the flour, cocoa, baking powder and rum. Pour the dough into a tray lined with baking paper and leave in the preheated oven for approx. 30 minutes. Spread the melted ice cream over the cooled countertop. If we take it out of the freezer before, it will be easier to spread. Separately, chop the chocolate and melt it with the oil in the microwave. After approx. every 5 seconds, remove the bowl and mix the chocolate. Repeat these steps until the chocolate has completely melted. Leave in the oven for 5 seconds, remove, mix well, and leave in the oven for 5 seconds, etc. It is important to check it as often as possible, because it burns very quickly. Pour the chocolate icing over the cake and leave it in the freezer for a few hours.
Syrup: We will pour the syrup only when serving, on each slice of cake.
So, put the sugar and water in a double-bottomed bowl and leave it on the fire for another 3-4 minutes from the moment it starts to froth. Add honey and cocoa and turn off the heat. Homogenize the ingredients and leave to cool completely. Then put the syrup in the freezer for a few hours, until it becomes thicker. You can then store the syrup in the refrigerator.
For serving, leave the cake at room temperature for a few minutes (so you can slice it) and then cut it with a knife moistened with water. Good appetite!