Cake:

1. Pre-heat the oven for 350 F, oil an 8 inch spring pan and line it with parchment paper. 
2. In a bowl add all the dry ingredients: sugar, almond flour, potato starch, baking powder, and salt. Mix until well combined. 
3. Add the eggs, oil, and vanilla extract, mix until well combined. 
4. Pour the batter onto the baking pan and bake for 30-45 minutes, or until a tooth pick comes out clean. 
5. Cool the cake in the pan. Prior to opening the spring, run a knife along the edge of the cake pan. 
6. Transfer the cake onto a serving plate.

Cream:

1. In a mixer bowl add all the ingredients, heavy cream, vanilla extract, powdered sugar and rum extract. Mix on high to a heavy cream consistency. 
2. Cut the cake in half (middle of cake). 
3. Next, pour the espresso over the first layer, and layer half of the whipped cream. Top it off with the second half of the cake, face down. Next layer the rest of the whipped cream. Dust cocoa powder until you cover the entire whipped cream. 
4. Store in the fridge until ready to serve.